Orange sponge cake roll is a delightful treat, blending citrusy freshness with soft, fluffy sponge. Here’s a simple guide to baking this delicious dessert.
Ingredients:
- 4 eggs (separated)
- 60g sugar
- 60g cake flour
- 1 tbsp orange zest
- 2 tbsp fresh orange juice
- A pinch of salt
- Whipped cream for filling
Steps:
1. Prepare the batter: Separate egg whites and yolks. Beat egg whites with salt until foamy, then add sugar gradually until stiff peaks form. In another bowl, mix egg yolks, orange zest, and juice. Gently fold the yolk mixture into the egg whites, then sift in flour and fold gently until just combined.
2. Bake: Pour the batter into a lined baking sheet (approx. 30x20cm). Bake at 180°C (350°F) for 12-15 minutes until golden. Test with a toothpick—it should come out clean.
3. Roll and fill: Let the cake cool slightly. Spread whipped cream evenly over the surface, then tightly roll from the short end using parchment paper as a guide. Chill for 1 hour to set.
4. Serve: Dust with powdered sugar or extra orange zest before slicing. The cake stays moist for 2 days when stored in an airtight container.
Enjoy this zesty, light dessert that’s perfect for afternoon tea or gatherings!
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