Orange Roll Cake
Orange Roll Cake
Ingredients
For the Candied Orange Slices
- 3 blood oranges, thinly sliced
- 1/4 cup granulated sugar
- 1/4 cup water
For the Cake Batter
- 5 large eggs, separated
- 1/4 cup vegetable oil
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
For the Whipped Cream Filling
- 1 1/2 cups heavy cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- 1
Prepare the candied orange slices: Thinly slice the blood oranges. In a small pot, combine the orange slices, 1/4 cup granulated sugar, and 1/4 cup water. Bring to a gentle simmer over medium heat and cook for 15-20 minutes, or until the orange slices are translucent and the syrup has thickened. Remove from heat and let cool slightly.
⏱️ 25 min
- 2
Carefully remove the candied orange slices from the syrup and place them on a paper towel-lined plate to drain and cool completely. Once cool, arrange the slices in a single layer on a baking sheet lined with a silicone baking mat or parchment paper.
⏱️ 10 min
- 3
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 4
Prepare the egg yolk mixture: In a large bowl, whisk together the egg yolks and vegetable oil until well combined. Gradually add the all-purpose flour, whisking until a smooth, thick, pale yellow batter forms.
⏱️ 10 min
- 5
Prepare the meringue: In a separate clean bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add 1/4 cup granulated sugar, lemon juice, and 1/2 teaspoon vanilla extract. Increase the speed to high and continue beating until stiff, glossy peaks are achieved.
⏱️ 10 min
- 6
Gently fold about one-third of the meringue into the egg yolk batter until just combined. Then, carefully fold in the remaining meringue in two additions, being careful not to deflate the mixture. Mix until no streaks of egg white remain.
⏱️ 5 min
- 7
Pour the cake batter evenly over the arranged candied orange slices on the baking sheet. Use an offset spatula to spread the batter to cover all the oranges. Bake for 20-25 minutes, or until the cake is golden brown and springs back when lightly touched.
⏱️ 25 min•🌡️ 350
- 8
Once baked, immediately invert the cake onto a clean sheet of parchment paper. Carefully peel off the silicone mat or original parchment paper from the orange side. Let the cake cool completely.
⏱️ 30 min
- 9
Prepare the whipped cream filling: In a cold bowl, combine the heavy cream, powdered sugar, and 1 teaspoon vanilla extract. Beat with an electric mixer on high speed until stiff peaks form.
⏱️ 5 min
- 10
Once the cake is completely cool, spread the whipped cream filling evenly over the cake, leaving a 1-inch border on one of the shorter sides. Starting from the shorter side with the filling, carefully roll the cake tightly.
⏱️ 10 min
- 11
Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour to allow it to set. Slice and serve chilled.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Orange Roll Cake
Ingredients
For the Candied Orange Slices
- 3 blood oranges, thinly sliced
- 1/4 cup granulated sugar
- 1/4 cup water
For the Cake Batter
- 5 large eggs, separated
- 1/4 cup vegetable oil
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
For the Whipped Cream Filling
- 1 1/2 cups heavy cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- 1
Prepare the candied orange slices: Thinly slice the blood oranges. In a small pot, combine the orange slices, 1/4 cup granulated sugar, and 1/4 cup water. Bring to a gentle simmer over medium heat and cook for 15-20 minutes, or until the orange slices are translucent and the syrup has thickened. Remove from heat and let cool slightly.
⏱️ 25 min - 2
Carefully remove the candied orange slices from the syrup and place them on a paper towel-lined plate to drain and cool completely. Once cool, arrange the slices in a single layer on a baking sheet lined with a silicone baking mat or parchment paper.
⏱️ 10 min - 3
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 4
Prepare the egg yolk mixture: In a large bowl, whisk together the egg yolks and vegetable oil until well combined. Gradually add the all-purpose flour, whisking until a smooth, thick, pale yellow batter forms.
⏱️ 10 min - 5
Prepare the meringue: In a separate clean bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add 1/4 cup granulated sugar, lemon juice, and 1/2 teaspoon vanilla extract. Increase the speed to high and continue beating until stiff, glossy peaks are achieved.
⏱️ 10 min - 6
Gently fold about one-third of the meringue into the egg yolk batter until just combined. Then, carefully fold in the remaining meringue in two additions, being careful not to deflate the mixture. Mix until no streaks of egg white remain.
⏱️ 5 min - 7
Pour the cake batter evenly over the arranged candied orange slices on the baking sheet. Use an offset spatula to spread the batter to cover all the oranges. Bake for 20-25 minutes, or until the cake is golden brown and springs back when lightly touched.
⏱️ 25 min•🌡️ 350 - 8
Once baked, immediately invert the cake onto a clean sheet of parchment paper. Carefully peel off the silicone mat or original parchment paper from the orange side. Let the cake cool completely.
⏱️ 30 min - 9
Prepare the whipped cream filling: In a cold bowl, combine the heavy cream, powdered sugar, and 1 teaspoon vanilla extract. Beat with an electric mixer on high speed until stiff peaks form.
⏱️ 5 min - 10
Once the cake is completely cool, spread the whipped cream filling evenly over the cake, leaving a 1-inch border on one of the shorter sides. Starting from the shorter side with the filling, carefully roll the cake tightly.
⏱️ 10 min - 11
Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour to allow it to set. Slice and serve chilled.
⏱️ 60 min