Orange cream roll

I have made this orange cream roll many times and I often use it for holidays or when I want a refreshing and different dessert. The sponge is simple, the cream has a clear orange flavor, and the chocolate glaze and whipped cream provide a nice contrast. There are no complicated steps, but every detail matters to ensure the sponge turns out well and the cream has the right texture.

Quick Info

Total time: about 3 hours (including cooling)
Preparation time: 40-50 minutes
Baking time: 15-18 minutes
Servings: 10 slices
Difficulty: medium
Recipe type: dessert for special occasions, but also goes well with coffee

Ingredients

For the sponge:
4 eggs
4 tablespoons sugar
1 packet vanilla sugar
4 tablespoons flour
2 tablespoons boiling water
2 tablespoons oil
1 teaspoon baking powder

For the orange cream:
180 ml freshly squeezed orange juice
70 ml milk
3 egg yolks
3 tablespoons sugar
1 packet vanilla sugar
1/2 packet vanilla pudding
5 g gelatin (half a packet)
4 tablespoons cold water for hydrating the gelatin
150 ml liquid cream

For the glaze and decoration:
100 g chocolate
3 tablespoons liquid cream
3-4 tablespoons whipped cream
Slices of orange or tangerine

Preparation steps

1. Preparing the sponge

1.1. Separate the egg whites from the yolks. Place the yolks in a bowl with the sugar and vanilla sugar. Mix for a few minutes until the mixture lightens in color and becomes creamy.

1.2. Add the oil and boiling water to the yolks and mix briefly until incorporated.

1.3. Combine the flour with the baking powder, then pour them over the yolks. Gently mix with a spatula, not with a mixer.

1.4. Whip the egg whites with a pinch of salt until stiff peaks form.

1.5. Fold the egg whites into the yolk mixture in 2-3 batches, using wide movements from bottom to top. Do this patiently so that the foam does not deflate.

1.6. Prepare a 40x30 cm baking tray with parchment paper. Pour in the mixture and level it gently.

1.7. Bake the sponge in a preheated oven at 180°C for 15-18 minutes. It’s done when it turns slightly golden at the edges. Be careful, it should not dry out.

1.8. Prepare another sheet of parchment paper, sprinkling a little sugar on it. Turn the baked sponge out directly onto this paper, with the top side down. Gently remove the paper it was baked on.

1.9. Roll the sponge with the paper underneath while it’s still warm. Tightly wrap it and let it cool rolled up on a rack or countertop.

2. Preparing the orange cream

2.1. Mix the yolks with the sugar, vanilla sugar, pudding powder, milk, and orange juice in a small saucepan. Whisk everything until smooth.

2.2. Place the saucepan over low heat and stir constantly to prevent sticking. Cook the mixture until it thickens like pudding cream. Remove from heat and let it cool.

2.3. Soak the gelatin in 4 tablespoons of cold water. Let it sit for 5-10 minutes, then melt it in a double boiler or over very low heat. Do not let it boil.

2.4. Once the orange cream has completely cooled (it should not be warm), pour in the melted gelatin and mix well.

2.5. Whip the liquid cream until it thickens. Add the orange cream with gelatin over the whipped cream and mix briefly until it becomes a firm cream.

3. Assembling the roll

3.1. Gently unroll the cooled sponge. Spread the orange cream evenly over the entire surface, leaving about 1 cm of edges free.

3.2. Tightly roll the sponge with the cream, using the parchment paper to help. Transfer the roll to a serving platter and cover loosely. Refrigerate for at least 2 hours to let the cream set.

3.3. Cut the roll into 10 equal slices.

4. Glaze and decoration

4.1. Melt the chocolate with 3 tablespoons of liquid cream in a double boiler or microwave. Stir until you have a smooth glaze.

4.2. Place 2 teaspoons of glaze over each slice of the roll. Return them to the fridge until the chocolate hardens slightly.

4.3. Decorate each piece with whipped cream using a piping bag. Top with slices of orange or tangerine.

Why I make this recipe often

It’s one of those rolls that doesn’t last long in the fridge. The sponge comes out airy, not dry, and the cream is refreshing with a real orange flavor. It’s great for guests and also pairs well with coffee. It’s not hard to assemble once you have the ingredients ready.

Tips and variations

Tips

Use fresh orange juice, not from a carton, otherwise the cream won’t have the same pure taste.
The sponge should not be overbaked, or it will crack when rolled.
The cream must be completely cooled when adding the gelatin.

Substitutions

Vanilla pudding can be replaced with orange pudding if you have it.
If you don’t have liquid cream, you can use vegetable cream, but the texture and taste won’t be identical.
Orange slices can be replaced with tangerines or even strips of candied peel.

Variations

For a more intense orange flavor, you can add a little grated orange zest to the cream.
You can add a bit of rum or orange liqueur to the cream for festive versions.

Serving ideas

A piece of roll next to coffee in the morning or as dessert at lunch. It also works well on platters with multiple pastries, especially in winter. It can be cut into thicker slices for those who want a more substantial dessert.

Frequently asked questions

Can the roll be made a day in advance?
Yes. It keeps well in the fridge, and the sponge doesn’t dry out. The glaze should be added on the day of serving for a shinier appearance.

Can I use gelatin sheets instead of powder?
Yes, 5 g of gelatin sheets is equivalent to 5 g of powder. Proceed the same way: hydrate and melt.

If I don’t have pudding, can I use cornstarch?
You can use cornstarch, 1 full tablespoon, but it needs to be mixed well and cooked like pudding.

Can the roll be frozen?
I do not recommend it, as the texture of the cream with gelatin and whipped cream changes after freezing.

Can I use another type of chocolate for the glaze?
Yes, you can use dark or milk chocolate, depending on your preferences.

Nutritional values

Approximately, one slice has around 220-250 kcal, with about 7 g fat, 35 g carbohydrates, and 4 g protein. These are approximate values, depending on the type of cream and chocolate used. The cream contains sugar, cream, and gelatin, so it is not a diet dessert, but neither is it very heavy.

Storage and reheating

The roll should be kept in the fridge, covered, for up to 3 days. The sponge remains soft, and the cream does not harden too much. Reheating is not recommended; it is served cold, straight from the fridge. After 2-3 days, the texture of the cream starts to change, so it’s better to consume it quickly.

 Ingredients: Cake roll: 4 eggs, 4 tablespoons of sugar, 1 packet of vanilla sugar, 4 tablespoons of flour, 2 tablespoons of boiled water, 2 tablespoons of oil, 1 teaspoon of baking powder. Orange cream: 180 ml of freshly squeezed orange juice, 70 ml of sweet milk, 1/2 packet of vanilla pudding, 3 egg yolks, 3 tablespoons of sugar, 1 packet of vanilla sugar, 150 ml of liquid cream, 5 g of gelatin (1/2 packet). Glaze/Decoration: 100 g of chocolate + 3 tablespoons of liquid cream, 3-4 tablespoons of whipped cream, slices of orange/tangerine.

 Tags:  orange cream roll