Orange Roll Cake
Prep: 30 minutes Bake and assembly: 20 plus full cooling
I wanted to try making a new flavor of jam and then tried to sort out what to do with it, that’s how we landed on cake and chocolate orange is a friend’s favorite! This was fun to make and needs some adjustments but worked out great!
Ingredients
Sponge cake
4 eggs
3/4 cup sugar
1 tsp vanilla
2/3 cup flour
1 1/4 tsp baking powder
1/3 cup sour cream
1/4 cup melted butter
2 tbls milk
2 tbls powdered sugar
Chocolate Ganache
12 oz baking chocolate
1 cup heavy cream
Orange Jam
24 oz oranges
1 cup water and 1/2 cup
1 cup sugar
1/2 cup corn starch
Prep
Spongecake
Preheat oven to 325 F (170 C)
Starting with the sponge cake, in a mixer (hopefully) add the eggs, sugar and vanilla
Whip these until it gets light, bubbly, airy and thicker (not to the point of holding it’s own shape)
Mix the flour and baking powder into another bowl
Add the milk, melted butter, and sour cream to a third larger bowl
Add the egg mixture to the flour mixture and gently fold until incorporated. You don’t want to lose the air and fluffiness
Add this into the larger bowl with the milk mixture and fold gently until incorportated
Line a 10 x 15 baking sheet with parchment paper (leave some extra off one end for rolling later)
Pour the mixture into the baking sheet and flatten out
Bake for 20-22 minutes until it’s springy but set
Add the powdered sugar to the top of the done cake and then add a clean kitchen towl
Use the extra parchment paper to slowly roll the cake into a spiral (roll from the short side, not the long)
Set aside to cool
Jam
While the cake is baking, you can start the jam
Simmer the orange slices (you can zest the peel for extra orange taste), 1 cup of water and sugar until the oranges are breaking up and melting in the mixture in a pot
Mix the corn starch with the extra water fully
Pour into the mixture and cook through until it reaches the thickness you want, stir constantly
Pour into another bowl and set into fridge to cool and set
Ganache
When the cake and jam is cool enough to use, you can start the ganache
In a pot simmer the heavy cream
Break up the chocolate and add to a bowl
Pour the simmered heavy cream on top and whip (with a mixer makes this easier) until it thickens to desired amount. I just wanted it spreadable and not runny
Assemble
When all parts are ready, slowly unroll the sponge cake back to flat
Remove the towel and add a thin layer of the chocolate ganache (to help make sure the jam doesn’t just soak into the cake)
Add a layer of the orange jam on top of that
Slowly reroll the cake, and remove the parchment paper as you go to help guide the roll
Set it seam down to keep it together
Frost with the rest of the chocolate ganache
I added orange slices on top as a garnish
Afterthoughts
While I overbaked my sponge, this was the best I have done with a roll cake. The chocolate and orange mixed well and the orange was not overpowering this way. The sponge was a good mix in between to hold the tastes together without adding too much extra. This was a fun cake that can impress and give something special to someone.