Orange Sponge Cake Roll Recipes

ORANGE RICOTTA CAKE ROLL

Steps:

• Place egg whites in a bowl. Preheat oven to 325°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper. Sift cocoa, flour and salt together twice., In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup confectioners' sugar, beating on high speed until thick and lemon-colored. Beat in vanilla. Fold in cocoa mixture (batter will be very thick)., Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining confectioners' sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake until top springs back when lightly touched, 9-11 minutes. Cover cake with waxed paper; cool completely on a wire rack., Remove waxed paper; invert cake onto an 18-in.-long sheet of waxed paper dusted with confectioners' sugar. Gently peel off parchment., In a small bowl, beat cheeses and sugar until blended. Stir in Kahlua, orange zest and vanilla. Spread over cake to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side. Trim ends; place on a platter, seam side down., Refrigerate, covered, at least 1 hour before serving. To serve, dust with confectioners' sugar.

CHOCOLATE-ORANGE CAKE ROLL (ROULAGE)

Steps:

• Cake Roll:.
• Coat 2 (15 x 10 x 1-inch) jellyroll pans with cooking spray; line with wax paper, and coat again with cooking spray. Set aside.
• Beat eggs in a large mixing bowl at medium-high speed with an electric mixer 5 minutes. Add water, beating at low speed to blend. Gradually add cake mix, beating at low speed until moistened. Beat at medium-high speed 2 minutes. Divide batter in half, and spread batter evenly into prepared pans. (Layers will be thin.).
• Bake each cake at 350 on the middle rack for 13 minutes or until cake springs back when touched in the center.
• When cakes are done, immediately loosen from sides of pans. Sift 4 tablespoons cocoa (or more, as needed) either directly on top of cake or onto a cloth towel. (Do not use terry cloth to avoid sticking.) Turn each cake out onto the prepared towels. Peel off wax paper. Starting at narrow end, roll up each cake and towel together; place cakes, seam side down, in freezer for 15 minutes (recommended), in regrigerator for 1 hour or on wire racks. Cool cakes completely. Yield: 2 cake rolls.
• Filling:.
• Beat whipping cream at medium-high speed with an electric mixer until soft peaks form. Fold in 3 tablespoons Grand Marnier and orange rind; set aside.
• Unroll cake rolls; brush each lightly with remaining 3 tablespoons Grand Marnier. Spread each cake with half of whipped cream mixture. Reroll cakes without towels; place seam side down, on a baking sheet. Cover and freeze at least 1 hour (or up to 3 months, wrapped in foil.).
• Dust cakes with cocoa, and cut into slices (cakes thaw almost as quickly as you can slice them.) Garnish, if desired. Yield: 5 to 6 servings each cake roll.
• Sauce:.
• Heat half-and-half in a heavy saucepan over low heat. Stir in chocolate morsels, marshmallows, and salt. Cook over low heat, stirring constantly, until chocolate and marshmallows melt. Remove from heat; stir in Grand Marnier. Yield: 2 cups.
• * 1/4 cup frozen orange juice concentrate, thawed and undiluted, may be substituted.

ORANGE SPONGE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 inch round pan.
• Separate the eggs while cold, then bring to room temperature.
• Beat egg yolks, sugar and grated orange rind until light and fluffy. Mix flour and baking powder together. Alternately add flour mixture and orange juice to the egg yolk mixture.
• In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat egg whites to stiff peaks, and fold into batter.
• Pour batter into prepared pan and bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

ORANGE SPONGE CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 1/3 cup sugar and salt together twice; set aside., In another bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 2/3 cup sugar. Add orange juice and zest; beat 3 minutes longer. Gradually add flour mixture and mix well., Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets., Bake on the lowest oven rack at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, melt butter in a small saucepan; remove from the heat. Add confectioners' sugar, water and vanilla; stir until smooth. Pour over cake, allowing it to drizzle down sides.