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Orange Sponge Cake Roll

This recipe looks hard, but it isn't. People will think you spent hours working on this pretty melt-in-your-mouth sponge cake. —Michelle Smith, Sykesville, Maryland
  • Total Time
    Prep: 25 min. + standing Bake: 15 min. + chilling
  • Makes
    8 servings


  • 7 large egg whites, room temperature
  • 4 large egg yolks, room temperature
  • 3/4 cup sugar
  • 1 tablespoon grated orange zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 cup cake flour
  • 1/8 teaspoon salt
  • 2 tablespoons confectioners' sugar, divided
  • 1-1/4 cups orange marmalade or apricot spreadable fruit
  • Orange zest strips (1 to 3 inches), optional


  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; coat the paper with cooking spray and set aside.
  • In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in sugar. Stir in the orange zest, lemon juice and vanilla. Sift flour and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick).
  • In a large bowl with clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Spread evenly 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.
  • Invert 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. Place seam side down on a serving platter. Cover and refrigerate for 1 hour. Dust with remaining confectioners' sugar. Garnish with orange zest strips if desired.
Nutrition 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.

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  • Mary
    Jan 23, 2018

    Totally agree - easy to make and delicious cake that has a wonderful soft texture.

  • Mary
    Jan 23, 2018

    Totally agree - easy to make and delicious cake that has a wonderful soft texture. Next time I may substitute with a chocolate ganache filling.

  • LucyDee12
    Aug 8, 2013


  • jonesj47
    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.