Orange roll
4 servings
40 minutes
Orange roll is a delicate and airy treat with a rich citrus aroma. Its origins can be traced back to American cuisine, where desserts with bright, refreshing flavors are popular. The light sponge cake made from whipped eggs has a soft texture, while the cream and cottage cheese filling makes it truly silky. Added pieces of fresh orange in the filling give the dessert a pleasant tartness that balances the sweetness of the dough. This roll is perfect for tea time or as an elegant treat for festive tables. It can be served chilled, making it especially refreshing in warm weather. Fragrant, tender, and surprisingly light, it captivates with its simplicity and sophistication.
1
Separate the yolks and beat them with sugar (100 g).
- Sugar: 275 g
2
When the mass doubles and acquires a paler shade, add flour mixed with baking powder and starch. Mix in a mixer until homogeneous consistency.
- Wheat flour: 150 g
- Baking powder (raising agent): 1 teaspoon
- Potato starch: 1 tablespoon
3
Whip the egg whites with sugar (100 g). Gently mix them with the main mass.
- Sugar: 275 g
4
Spread the sponge cake batter in a thin layer on a baking sheet lined with parchment. Bake for 8–10 minutes at 200–220˚C.
5
For the filling, whip the cream with sugar (75 g) and vanilla sugar until smooth, then add the cottage cheese and whip again.
- Cream 30% fat: 200 ml
- Sugar: 275 g
- Vanilla sugar: 1 teaspoon
- Curd cheese (tvorog): 250 g
6
Cut the oranges into pieces and add them to the cottage cheese mixture.
- Oranges: 2 pieces
7
Remove the dough with the paper, let it cool slightly, and spread the filling evenly.
8
Carefully roll the cake into a roll.
