Orange Cream Roll Cake Recipe

This Orange Cream Roll Cake is a delightful dessert that combines a light sponge cake with a creamy orange filling. It’s perfect for special occasions or as a sweet treat to enjoy any day.

The recipe is straightforward and results in a visually stunning cake that is sure to impress. With its refreshing citrus flavor, this cake recipe is a must-try for orange lovers.

Delicious Orange Cream Roll Cake Recipe

This Orange Cream Roll Cake features a soft sponge cake rolled with a luscious orange cream filling. The preparation time is about 30 minutes, and it serves 8 people.

Ingredients

4 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup heavy cream
1/2 cup powdered sugar
1/4 cup orange juice
Zest of 1 orange
Powdered sugar for dusting

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper.
Make the Cake Batter: In a large bowl, beat the eggs and granulated sugar together until thick and pale. Stir in the vanilla extract.
Combine Dry Ingredients: In another bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes or until the cake springs back when lightly touched.
Cool and Roll: Once baked, remove the cake from the oven and let it cool for a few minutes. Dust a clean kitchen towel with powdered sugar, then invert the cake onto the towel. Carefully peel off the parchment paper and roll the cake up with the towel. Let it cool completely.
Prepare the Filling: In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form. Gently fold in the orange juice and zest.
Assemble the Cake: Unroll the cooled cake and spread the orange cream filling evenly over the surface. Roll the cake back up without the towel and place it seam-side down on a serving platter.
Chill and Serve: Refrigerate the rolled cake for at least 1 hour before slicing. Dust with powdered sugar before serving.