Sponge cake is a type of cake loved by all ages for its softness and delicious flavor. Just a little variation and this cake will become special and incredibly eye-catching. Today, Tastetutorial.com will start cooking to guide you on how to make orange sponge cake roll in 2 ways!
1. Orange Sponge Cake Roll
Preparation Time
30 minutes
Difficulty Level
Medium
Ingredients for Orange Sponge Cake Roll Serves 2
Orange 3 fruits Sugar 135 gr Eggs 4 pieces Cooking oil 40 ml Vanilla extract 1 teaspoon Cake flour 30 gr (type 8 flour) Cornstarch 30 gr Lemon juice 1/2 teaspoon Salt 1/2 teaspoon Whipping cream 150 gr
How to make Orange Roll Cake
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Caramelize the oranges
Cut 1 orange into slices about 0.5cm thick. Place a pot on the stove, add 200ml of water and 40gr of sugar, then cook until the water is hot and the sugar has completely dissolved, then add the orange slices and caramelize for 15 minutes. After that, take the oranges out onto a tray lined with parchment paper.
Tip:
- You can remove pesticide residues by soaking the oranges in diluted salt water or soaking them in 1.5 liters of water and 4 teaspoons of baking soda for 15 minutes.
- You can also substitute fresh oranges with canned oranges available in supermarkets.
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Extract the orange juice
Cut the remaining 2 oranges in half and squeeze out the juice. Grate a little orange peel.
Tip: To prevent the orange juice from being bitter, place the oranges in the microwave for about 30 seconds to evaporate the essential oils in the peel, which will prevent the juice from becoming bitter.
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Mixing the cake batter
In a bowl, add 4 egg yolks, 15g sugar, 40ml orange juice, 40ml cooking oil, and 1 teaspoon of vanilla extract, and use a whisk to mix the ingredients well. Next, sift 30g cake flour, 30g cornstarch, and 1 teaspoon of orange zest into the egg yolks, and use the whisk to blend the flour mixture thoroughly.
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Whipping the egg whites
In a bowl, add 4 egg whites, a pinch of salt, and 1/2 teaspoon of lemon juice, and use a hand mixer to whip until the mixture becomes bubbly like soap.
Divide 80g of sugar into 3 portions, gradually adding each portion while beating until dissolved. Whip each portion of sugar for about 30 seconds on low speed before adding the next portion.
When adding the last portion of sugar to the egg whites, turn the mixer to high speed, and whip the egg whites until they become soft and fluffy, with a creamy texture, and the mixture is sticky, glossy, and smooth. When you lift the whisk, it should form a soft peak.
Tip: Depending on the temperature of the eggs, you can adjust the amount of sugar; however, the minimum sugar-to-egg ratio should be 1:1.
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Combining the cake batter with the egg whites
Add 1/3 of the whipped egg whites to the bowl containing the batter and the whipped egg yolks.
Gently fold and lift from the bottom to avoid breaking the air bubbles, helping the cake rise beautifully. Mix until the two mixtures are well combined.
Repeat with the remaining egg whites until the mixture is uniform and the batter is smooth.
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Baking the cake
Preheat the oven to 190 degrees Celsius for 15 minutes before baking the cake to stabilize the temperature.
Place the cake into the prepared mold containing the candied orange slices, flatten the surface of the cake, and gently tap the mold on the table to spread the batter evenly.
Put the cake in the oven at 180 degrees Celsius for 13 – 15 minutes.
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Whipping fresh cream
In a bowl, add 150g of whipping cream and 20g of sugar, using a mixer to whip the mixture until fluffy.
Tip:
The whipping cream should be kept cold before whipping; otherwise, if it’s not cold, the whipping cream will whip slowly or not at all. Therefore, before preparing, place the whipping cream in the refrigerator for 1 – 2 hours to chill.
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Rolling the cake
Lay the cake out on the table, cut off the uneven edges, spread the whipped cream mixture on top, then tightly roll the cake with parchment paper.
Place the cake in the refrigerator to allow the cream to set and shape the cake for at least 2 hours before serving.
Tip: The cake must be completely cooled before rolling; otherwise, the cream will melt and the cake will not hold its shape.
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Finished Product
The beautiful, fragrant cream roll cake makes anyone who looks at it want to take a bite immediately.
The sponge cake is soft and delicious. The tasty orange flavor creates a distinctive taste for the cake, especially when paired with a cup of tea.
2. Orange Sponge Cake (Recipe shared by a user)
Preparation
30 minutes
Cooking
45 minutes
Difficulty
Medium
Ingredients for Orange Sponge Cake (Recipe shared by a user) Serves 4
All-purpose flour No. 8 30 gr Cornstarch 30 gr Yellow orange 1 fruit Whipping cream 100 ml Unsweetened fresh milk 35 ml Chicken eggs 4 eggs Honey 1 tablespoon Lemon juice a little Cooking oil 35 ml Sugar 75 gr (or 80gr)
How to Make Orange Sponge Cake Roll (Recipe shared by a user)
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Make Orange Jam
First, wash the oranges and then cut them into thin slices.
Next, place the sliced oranges into a pot, add 1 tablespoon of honey, and 1/2 tablespoon of water. Cook the mixture over low heat for about 15 minutes until the orange peel becomes slightly transparent.
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Mixing Ingredients
Put 4 egg yolks, 10g of sugar, 35ml of cooking oil, and 35ml of unsweetened fresh milk into a bowl and stir well.
Next, sift 30g of flour into the egg mixture and continue to stir until smooth.
Take a new bowl, add 4 egg whites and a few drops of lemon juice, then use a mixer on low speed to whip the egg whites until they form tiny bubbles like soap.
At this point, divide 50g of sugar into 3 portions, adding each portion to the egg whites and mixing on medium speed until the sugar dissolves. When adding the last portion of sugar, increase the mixer speed to the highest setting and whip until the egg whites are soft and fluffy, forming peaks that slightly curve down.
Note:
- Divide the sugar into 2 or 3 portions and add it gradually. Avoid adding it all at once.
- It is best to use fresh eggs to achieve a delicious final product. Additionally, the egg whites should be at room temperature before whipping and must not contain any impurities such as yolk or grease.
- The mixing tools must be dry and clean.
See details: How to Whip Egg Whites
Next, divide the whipped egg whites into 2 portions. Then, add each portion to the egg yolk mixture and use a spatula to gently fold the mixture from the bottom up. Bring the spatula to the bottom of the bowl, lift the heavy ingredients up, and fold them over to the side. Continue this process until the mixture becomes smooth.
Note:- Tip: It is recommended to fold (scoop and lift from the bottom) to ensure even color in the batter and prevent breaking the bubbles.
- Using a whisk to mix the batter: If you are not confident in the folding technique, you can use a whisk to gently stir the mixture in one direction. This helps to minimize breaking the bubbles in the batter.
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Bake the cake
Preheat the oven to 165 degrees Celsius for 15 minutes.
Prepare a baking tray lined with parchment paper, then pour the batter into it, gently tap the tray on the table to break any large air bubbles. Next, bake the cake at 165 degrees Celsius for 30 minutes.
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Whip the cream
Add 100ml of whipping cream and 25g of sugar to a new bowl, and use a mixer at medium speed until the cream forms stiff peaks.
Note: Do not whip for too long as the cream may separate.
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Roll the cake
Once the cake is baked, take it out onto the table and let it cool. Then, spread a layer of orange jam and whipped cream on top, and roll it up tightly to finish.
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Final product
The orange sponge cake is eye-catching with many slices of fresh orange, and the aroma is appealing. Inside, the cake is soft and moist, with a chewy texture blended evenly with sweet and sour orange jam, and the whipped cream is rich and delicious.
How to choose delicious oranges
- You should choose large, round fruits with thin skin, bright yellow color, and a lot of essential oil. These will be the delicious oranges, juicy and sweet.
- Choose oranges that have an even yellow color, with thin, glossy skin, which are always juicy.
- When selecting, you should choose firm fruits; soft, spongy ones are likely to be spoiled.
- For this cake, you should choose American yellow oranges (Navel oranges) that are sweet, juicy, and have a light fragrance to enhance the cake’s flavor.
Tips for successful execution
- To whip the egg yolks faster, you can place the bowl of eggs over a pot of warm water (the bottom of the bowl should not touch the water) and then proceed to beat the eggs. Note that when the eggs warm up to about 40 degrees Celsius, remember to lift the bowl out of the pot to prevent the eggs from cooking!
- When mixing egg yolks and egg whites, you need to fold them correctly to avoid breaking the air bubbles; otherwise, the cake will not rise.
How to store the cake
Place the cake in an airtight container, store it in the refrigerator, and consume it within 2 – 3 days to ensure the cake does not dry out!
See more:
Above are 2 delicious and beautiful orange sponge cakes with a unique flavor that promise to become a favorite dish for your whole family. Wish you success in making them!
