Zesty Orange Roll Cake
Create a Vibrant Vitamin-Packed Orange Roll Cake Bursting with Freshness!
Indulge in the delightful burst of citrusy flavor with this homemade Orange Roll Cake! It’s packed with vitamin C, making it a fantastic choice for boosting your immunity, especially during changing seasons. The combination of a wonderfully fluffy cake and a tangy orange cream filling creates an irresistible treat. Its beautiful appearance makes it a perfect gift, and children absolutely adore it with a glass of milk! Let’s bake this delightful cake together!
Fluffy Roll Cake Sheet Ingredients
- 70g cake flour (sifted)
- 4 fresh eggs (whites and yolks separated)
- 30ml milk
- 40g sugar A (for yolks)
- 40g sugar B (for meringue)
- 3 Tbsp sugar C (for orange syrup)
- 1 orange (for zest and slices)
Tangy Orange Cream Ingredients
- 200ml cold heavy cream
- 20g sugar
- 2 Tbsp high-quality orange marmalade (adjust to taste)
- 200ml cold heavy cream
- 20g sugar
- 2 Tbsp high-quality orange marmalade (adjust to taste)
Cooking Instructions
Step 1
First, meticulously prepare and measure all the ingredients required for the recipe. If you’re making your own orange marmalade, you can refer to recipe @6903102.
Step 2
Carefully separate the egg whites from the yolks. In a separate bowl, add ‘sugar A’ to the egg yolks and mix with a whisk until creamy. Don’t overmix; just until combined.
Step 3
Next, pour the milk into the yolk mixture and gently stir until smooth and well combined.
Step 4
Sift the cake flour into the yolk mixture. Gently fold it in with a spatula until just combined and no dry streaks remain. Be careful not to overmix, as this can develop gluten and make the cake tough.
Step 5
In a clean, dry bowl, add the egg whites. Begin whipping them with a hand mixer or whisk. Once foamy, gradually add ‘sugar B’ in 2-3 additions, continuing to whip until stiff peaks form. This is your meringue.
Step 6
The meringue is ready when it’s firm enough that you can turn the bowl upside down without it falling out. The peaks should stand up stiffly.
Step 7
Gently fold the stiff meringue into the yolk batter in three additions. Use a spatula to lightly fold from the bottom up, incorporating the meringue without deflating the batter. This is key for a light cake texture.
Step 8
Wash the orange thoroughly, scrubbing the skin. Then, carefully slice it as thinly as possible using a knife or mandoline. Thin slices prevent the cake from breaking when rolled.
Step 9
In a small saucepan, combine 1/2 cup of water (use a Korean paper cup measurement) with ‘sugar C’. Simmer over medium heat for about 5 minutes, or until the sugar has dissolved and the syrup has slightly thickened. This will soften the orange slices.
Step 10
Line a square baking pan (size #5) with parchment paper. Arrange the softened orange slices evenly in the center of the pan, overlapping them slightly. These will become the decorative outer layer when rolled.
Step 11
Carefully pour the roll cake batter over the arranged orange slices in the prepared pan. Spread the batter evenly.
Step 12
Once the batter is spread evenly, gently tap the pan on the counter 2-3 times to release any large air bubbles. This helps ensure a smooth cake texture without hollows.
Step 13
Bake in a preheated oven at 180°C (350°F) for approximately 25 minutes, or until golden brown and a skewer inserted comes out clean. Once baked, remove from the oven and let it cool slightly. Carefully peel off the parchment paper while the cake is still warm. (Baking times may vary depending on your oven, so adjust as needed.)
Step 14
Now, let’s make the cream filling. In a chilled bowl, whip the cold heavy cream with ‘sugar’ until stiff peaks form. It’s important for the cream to be firm so it holds its shape when you roll the cake.
Step 15
Gently fold in the orange marmalade into the whipped cream until just combined. This creates a delicious, zesty orange cream filling. (Refer to recipe @6903102 for homemade marmalade.)
Step 16
Spread the prepared orange cream evenly over the slightly cooled cake sheet, all the way to the edges. This ensures a well-filled roll.
Step 17
Starting from the edge without the orange slices, tightly roll the cake up, like making a sushi roll. Roll firmly but gently to prevent the cake from cracking.
Step 18
While you can enjoy the cake immediately, wrapping it tightly in parchment paper and chilling it in the refrigerator for at least an hour will allow the flavors to meld and the cake to become even more moist and delicious. Enjoy your homemade Orange Roll Cake!
