Roll with Orange Filling
Description
Perfect with tea and coffee. For lovers of sponge cake rolls, I recommend keeping this recipe in mind, because it makes an ideal sponge cake with a beautiful, even surface. The orange confit recipe can be used not only for the roll, but for any other purpose as well. Follow the step-by-step recipe and you will get a perfect sponge roll with a delicious orange filling.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Separate the whites and yolks of 5 eggs. Beat the yolks with salt until fluffy and pale.
- 3
Step 3
Beat the egg whites with sugar until stiff peaks form. Add the sugar in three stages. Don’t forget to thoroughly rinse the mixer whisk after beating the yolks before beating the whites.
- 4
Step 4
Add the whipped yolks to the whites, gently fold with a silicone spatula until evenly combined.
- 5
Step 5
Sift the flour with the baking powder and gently mix until uniform, using a bottom-to-top folding motion.
- 6
Step 6
Pour the milk and vegetable oil into a cup, add part of the dough.
- 7
Step 7
Mix until smooth.
- 8
Step 8
Pour the mixture into the main batter and stir. Line a baking pan with parchment paper; I used a 37x30 cm pan. Spread the batter out and level it over the entire surface.
- 9
Step 9
Lift the baking tray several times and tap it on the table so the batter settles evenly. By this point, the oven should be preheated to 170 degrees. Bake for 30 minutes.
- 10
Step 10
While the sponge cake is baking, prepare the orange confit. To do this, peel the oranges and cut them into segments, trying to remove the membrane.
- 11
Step 11
Cut the oranges into pieces, place them in a saucepan, and heat over medium heat.
- 12
Step 12
Mix 60 grams of sugar with 10 grams of pectin, then add it to the saucepan with the oranges.
- 13
Step 13
Bring the orange confiture to a boil, cook until slightly thickened, remove from the heat, and cool completely.
- 14
Step 14
Remove the finished sponge cake from the mold.
- 15
Step 15
Cover the sponge cake with a second sheet of parchment paper and turn it over. Carefully remove the parchment paper from the sponge cake.
- 16
Step 16
Using a sharp knife, trim the edges of the sponge cake. On the right side, make 3 vertical cuts, without cutting all the way through, spaced 1.2–2 cm apart. This is needed so it rolls up well.
- 17
Step 17
Spread the confiture over the side of the sponge cake that ended up on top. The bottom part of the sponge cake is smoother; it will be its front side.
- 18
Step 18
Carefully roll the sponge cake with the filling into a roulade, place it in the refrigerator so that it can soak up the confiture thoroughly and hold its shape.
- 19
Step 19
Before serving, the sponge cake can be dusted with powdered sugar, drizzled with chocolate, or topped with soft caramel, as in this recipe, and then served. It is very delicious, an ideal combination of sponge cake and confiture!