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Orange Cake Roll

Ultra spongy and extra moist orange flavored cake, spread with apricot preserve
and rolled up in the perfect tea time dessert

It’s tea time! And I’ve got an amazing cake for you, infused with the sweet and slightly tangy aroma of oranges, and stuffed with delicate apricot preserve.
Perfect for breakfast, mid-morning break, afternoon snack, or after-dinner guilty pleasure. There’s really no wrong time to indulge in a steamy-hot cup of tea or coffee next to a thick slice of this incredibly soft and moist dessert. It will warm your heart and brighten your day.  
And yes! It is as delicious as it looks. 

Oranges are in season and we should take advantages of delicious nature gifts and bake this mouthwatering dessert. Make sure to pick a juicy and fresh big orange and use the freshly squeezed juice and grated zest. 
For the filling I used a simple apricot preserve, but you’re welcome to experiment with your favorite flavor combination!


Here is the video recipe for you.

This recipe was first publish on in February 2017

INGREDIENTS:

YIELD:

  about 8 servings

    • 4 eggs
    • 1/2 cup (100 gr) of sugar
    • 1/2 teaspoon of vanilla extract
    • 1 large orange (organic) zest and juice
    • 3/4 cup (110 gr) of all purpose flour
    • pinch of salt
    • about 1/2 cup of preserve (I used apricot)
    • powdered sugar for decorating

PREPARATION

TIME: 30 minutes, plus 30 minutes inactive

Preheat the oven to 350° F (175° C).
Separate the egg yolks from whites and collect in two different bowls.
Add the sugar to the egg yolks and beat for several minutes, until very light in color, fluffy and thick.

 Add the vanilla extract, orange peel and orange juice (about 1/2 cup) . Mix it in.

Sift the flour and pinch of salt .

 Add gradually to the egg and sugar mixture and fold until incorporated.

Beat the egg whites until soft peaks form when raised.

Fold in the cake batter.

Line a 13×10 inch (33×25 cm) baking sheet with parchment paper.
Pour and the batter and spread it evenly.

Bake at  350° F (175° C) for 15 minutes until lightly golden.

Let cool for a couple of minutes and carefully flip the cake over a piece of plastic wrap.
Gently remove the parchment paper, careful not to break the cake. Start by loosing all the edges at first, and moving in.

Spread with apricot preserve, or your favorite fruit.

Roll up starting with the short side, helping yourself with the plastic wrap.

Once rolled all the way, wrap in the plastic (with seam side down) and refrigerate for at least half hour, or until ready to serve.

To serve, unwrap from the plastic, you can slice away the two edges (if you’d like) for a neater look.. and a free taste :)
Dust with powdered sugar right before serving. And enjoy.

READ MORE:   Salted Caramel Pumpkin Cheesecake Bars
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