Orange Roll Cake

20 mins Prep Time

15 mins Cook Time

Written By

Vy Khue

Orange roll cake is a cake with a smooth texture and orange flavour and when eaten, it has a soft sponge cake layer with a layer of cream that can't be beaten.

Ingredients

Cake

5 egg whites
70 grams + 20 grams granulated sugar, divided
5 egg yolks
2 grams vanilla
2 grams salt
50 grams neutral oil
60 grams whole milk
85 grams cake flour
2 mL orange extract (optional)
Two large oranges, thinly sliced

Whipping Cream

200 grams whipping cream
30 grams granulated sugar

Directions

Orange Roll Cake

13 Steps

Step 1

Cut oranges into thin slices, remove seeds and place in a small pot with 50 grams sugar and 50 grams of water. Bring to a boil stirring, remove from heat and set aside.
Step 2

Cut parchment paper and line the inside of a 25 cm x 35 cm baking sheet so that the cake does not burn.
Step 3

In a large bowl, mix 70 grams sugar, oil, yolks, milk, salt and vanilla. Sieve in cake flour.
Step 4

In another bowl, beat the whites with the 20 grams of sugar, add orange extract if you want the cake to have a stronger taste.
Step 5

Fold the whites into the cake batter.
Step 6

Take out the oranges, let them drain.
Step 7

Arrange the orange slices on the tray into 3 equal rows.
Step 8

Pour the sponge cake batter on top of the orange slices.
Step 9

Drop the plate on the table 1-2 times to let the air bubbles disappear.
Step 10

Bake the cake for about 10-15 minutes at 170°C.
Step 11

Whip fresh cream with sugar.
Step 12

Take out the cake to cool completely, spread cream on and roll the cake, store in the refrigerator for about 1 hour.
Step 13

After 1 hour, take out the cake and cut it to enjoy