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Orange Roll Cake

A light and fluffy citrus roll cake that combines the brightness of fresh oranges with a delicate texture, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 8 pieces eggs
  • 320 grams sugar
  • 2 pieces oranges (juice and zest) Juice and zest from 2 fresh oranges
  • 1 tablespoon flour Use minimal for a light texture
  • 75 grams butter Melted, plus extra for greasing
For Serving
  • Sugar for dusting
  • Orange slices For decoration

Method
 

Preparation
  1. Brush the baking sheet with melted butter, place parchment paper on top, and brush generously again with butter.
  2. Beat the sugar, eggs, and zest for 1 minute at speed 3.
  3. Add the juice and beat for 30 more seconds at the same speed.
  4. Incorporate the flour and mix for a few seconds until well integrated.
  5. Add the melted butter and mix for 1 more minute at speed 3.
  6. Pour the batter onto the prepared baking sheet and spread it evenly.
Baking
  1. Preheat the oven to 200°C (about 390°F) and bake for about 20 minutes.
Rolling
  1. Spread a thin dry kitchen towel, sprinkle generously with sugar, and when removing the baking sheet from the oven, invert it onto the towel.
  2. Roll it up with the help of the towel and let it cool rolled to keep the shape.
Serving
  1. Slice on a slant and serve warm with a dusting of sugar and a spoonful of mascarpone or a dollop of thick yogurt.

Notes

Wrapped tightly, the roll will keep at room temperature for 1–2 days, refrigerated for up to 4 days. Freeze for up to 1 month.