Orange Sponge Cake Roll Recipe

5 2 3
Orange Sponge Cake Roll Recipe
Orange Sponge Cake Roll Recipe photo by Taste of Home
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Orange Sponge Cake Roll Recipe

Read Reviews
5 2 3
Publisher Photo
"This recipe looks hard, but it isn't," confides Michelle Smith of Sykesville, Maryland. "People will think you spent hours working on this pretty melt-in-your-mouth sponge cake."
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + standing Bake: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + standing Bake: 15 min. + chilling

Ingredients

  • 7 egg whites
  • 1 cup cake flour
  • 1/8 teaspoon salt
  • 4 egg yolks
  • 3/4 cup sugar
  • 1 tablespoon grated orange peel
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons confectioners' sugar, divided
  • 1-1/4 cups orange marmalade or 100% apricot spreadable fruit

Directions

Let egg whites stand at room temperature for 30 minutes. Sift flour and salt; set aside. Coat a 15-in. x 10-in. x 1-in. baking pan with cooking spray; line with waxed paper and coat the paper with cooking spray.
In a mixing bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Add orange peel; juice and vanilla. Add sifted flour mixture; mix well (batter will be thick). In another mixing bowl, beat egg whites on high speed until soft peaks form; fold into batter.
Spread into prepared pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center. Cool in pan on a wire rack for 5 minutes. Turn cake onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
Unroll cake; spread marmalade evenly over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour. Sprinkle with remaining confectioners' sugar. Yield: 8 servings.
Originally published as Orange Sponge Cake Roll in Light & Tasty October/November 2003, p33

Nutritional Facts

1 slice: 230 calories, 3g fat (1g saturated fat), 106mg cholesterol, 89mg sodium, 46g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 fruit.

  • 7 egg whites
  • 1 cup cake flour
  • 1/8 teaspoon salt
  • 4 egg yolks
  • 3/4 cup sugar
  • 1 tablespoon grated orange peel
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons confectioners' sugar, divided
  • 1-1/4 cups orange marmalade or 100% apricot spreadable fruit
  1. Let egg whites stand at room temperature for 30 minutes. Sift flour and salt; set aside. Coat a 15-in. x 10-in. x 1-in. baking pan with cooking spray; line with waxed paper and coat the paper with cooking spray.
  2. In a mixing bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Add orange peel; juice and vanilla. Add sifted flour mixture; mix well (batter will be thick). In another mixing bowl, beat egg whites on high speed until soft peaks form; fold into batter.
  3. Spread into prepared pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center. Cool in pan on a wire rack for 5 minutes. Turn cake onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  4. Unroll cake; spread marmalade evenly over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour. Sprinkle with remaining confectioners' sugar. Yield: 8 servings.
Originally published as Orange Sponge Cake Roll in Light & Tasty October/November 2003, p33

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Reviews forOrange Sponge Cake Roll

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LucyDee12 User ID: 7360501 74866
Reviewed Aug. 8, 2013

"great"

MY REVIEW
jonesj47 User ID: 7238529 137289
Reviewed Aug. 8, 2013

"Absolutely delish! I used a strawberry glaze instead of the marmalade. This was easier than I thought for my first cake roll."

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