Orange Cake Roll
- Mixing bowls
- Kitchen scale
- Baking pan 25 x 35 cm
INGREDIENTS
- Chocolate flakes
- 2 tablespoons water
- 1 heaping tablespoon sugar
- 1 large orange
Sponge Cake:
- 1 cup/120 grams all-purpose flour
- 5 large eggs, separated/250 grams total
- 3 ounces/80 grams sugar
- 3 ounces/80 grams oil
- 3 ounces/80 grams milk
- A pinch of salt
Cream:
- 5 ounces/150 grams cream cheese
- 7 ounces/200 grams cold heavy cream
- 1 ounce/30 grams powdered sugar
INSTRUCTIONS
- Make the caramelized oranges by slicing the orange into thin slices, about 2 mm thick. Combine the water and sugar and brush over each slice. Arrange on parchment paper and bake at 350°F/180°C for 15 minutes. Let cool completely.
- For the sponge cake, whisk the egg yolks with milk and oil until smooth. Sift in the flour and salt and mix gently. Beat the egg whites to soft peaks, gradually adding the sugar, then fold into the yolk mixture carefully. Pour over the cooled orange slices in a 25 x 35 cm pan and bake at 350°F/180°C for 20 minutes.
- For the cream, beat the cream cheese with cold heavy cream and powdered sugar until smooth and silky.
- To assemble, spread the cooled sponge with the cream. Sprinkle the chocolate flakes evenly. Roll tightly and refrigerate for at least 1 hour before serving.
FAQ
How do I prevent the sponge from cracking when rolling?
It is essential to roll it while still slightly warm, using a clean kitchen towel dusted with powdered sugar or parchment to guide the roll. Allow the sponge to cool completely after unrolling and spreading the cream to avoid breaking. Using a flexible, even batter ensures the cake rises consistently. Properly beating egg whites and folding them gently into the yolk mixture also maintains an airy structure, reducing the chance of cracking during rolling.
How long can I store the orange cake roll in the fridge?
Up to three to four days. Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from absorbing other odors and to maintain its moisture. The cream cheese filling helps keep the sponge soft, but extended storage beyond four days may dry out the cake or change the texture of the chocolate flakes. Always serve chilled for the best balance of creamy filling and sponge texture.
Can I freeze the orange cake roll?
Wrap it tightly in plastic wrap followed by aluminum foil to protect it from freezer burn. Thaw the cake overnight in the refrigerator before serving to preserve the texture of both the sponge and cream filling. Avoid leaving it at room temperature, as the cream cheese can soften excessively.
Can I substitute the orange slices with other fruits?
You can substitute with other firm fruits such as thinly sliced apples, pears, or tangerines. Ensure the fruit slices are thin and slightly caramelized or lightly roasted to remove excess moisture, which prevents the sponge from becoming soggy. Maintain the same layering and baking process to keep the structure consistent.
What is the best way to achieve a smooth cream?
Ensure that both the cream cheese and heavy cream are cold before beating. Use a stand or hand mixer at medium speed, starting with the cream cheese alone until smooth, then gradually add powdered sugar and cold heavy cream. Beat until fully incorporated and silky, but avoid overwhipping, which can cause separation. Sifting the powdered sugar beforehand also helps prevent lumps. The result should be a creamy, spreadable consistency that layers evenly onto the sponge without tearing it.
What is the ideal way to slice the orange cake roll without squishing it?
Use a sharp serrated knife and make slow, gentle sawing motions rather than pressing down. Chill the roll for at least an hour before slicing to firm the cream and stabilize the sponge. Wiping the knife between slices prevents smearing of cream or chocolate flakes. Using a thin, flexible spatula to transfer slices to serving plates also helps maintain the shape.
How do I prevent the chocolate flakes from melting or losing texture?
Add them to the cream just before rolling and refrigerate immediately after assembly. Ensure the cake and cream are cool; adding chocolate to a warm sponge or soft cream can cause melting. Using high-quality chocolate flakes or finely chopped chocolate with a higher cocoa content also helps them hold their shape. Avoid covering the roll with a warm lid or plastic wrap that traps heat, as condensation can soften the chocolate.
