Orange cream roll with cream

Orange Cream Roll - A dessert that combines the delicacy of the sponge cake with a fresh and invigorating taste

Total preparation time: 1 hour
Preparation time: 30 minutes
Baking time: 20 minutes
Number of servings: 8

Who doesn't love a fluffy roll filled with a delicate orange cream? This dessert not only looks spectacular, but its taste is a true explosion of flavors. The orange cream roll is perfect for bringing a touch of sunshine to dreary days, as well as for celebrating special moments. This recipe is inspired by the desire to find relaxation in the kitchen, ideal for those who want to bring a smile to the faces of their loved ones.

The history of the roll is lost in the mists of time, but it has certainly always been a cherished dessert in various cultures. It has evolved over the years, and today it is a symbol of creativity in the kitchen. Whether you decorate it with fresh fruits or chocolate, the roll remains a versatile dessert that can be adapted to everyone's taste and preferences.

Ingredients for the sponge cake:
- 6 large eggs
- 6 tablespoons granulated sugar
- 2 tablespoons oil (I recommend sunflower oil for a neutral taste)
- 2 tablespoons quality cocoa (artisan cocoa adds a deeper flavor)
- 1 packet Ol chocolate cream (Dr. Oetker)
- 1 teaspoon rum essence
- 1 packet vanilla sugar
- 1 pinch of salt

Ingredients for the orange cream:
- 450 ml fresh orange juice (about 5 oranges)
- 3 tablespoons sugar
- 1 packet vanilla pudding (Dr. Oetker)
- 150 ml liquid cream
- 2 tablespoons concentrated lemon syrup
- 1 packet vanilla sugar
- 50 g white chocolate
- 1 tablespoon lemon syrup

Ingredients for decoration:
- 100 ml liquid cream
- Orange slices
- Almond flakes
- Grated or melted chocolate

Step-by-step preparation:

1. Preparing the sponge cake:
Start by separating the eggs. In a large bowl, mix the egg yolks with the 2 tablespoons of oil until creamy and slightly lighter in color. This step is essential for achieving a fluffy sponge cake.

2. In another bowl, beat the egg whites with a pinch of salt until foamy. Then, gradually add the 6 tablespoons of sugar, continuing to mix until you obtain a firm and glossy foam. This is the secret to an airy sponge cake!

3. Add the rum essence and vanilla sugar, mixing gently. Incorporate the egg yolks into the egg whites in a thin stream, using a spatula or a whisk at low speed. At this point, also add the cocoa and Ol cream, mixing to obtain a homogeneous composition.

4. Baking the sponge cake:
Preheat the oven to 180°C. Line a large baking tray with parchment paper and pour the mixture evenly. Bake for 20 minutes or until the sponge is firm and a toothpick inserted in the middle comes out clean.

5. Cooling and rolling the sponge cake:
After baking, sprinkle powdered sugar on the hot sponge. Turn it onto another piece of parchment paper and roll it up using a rolling pin. Let it cool completely.

6. Preparing the orange cream:
Hydrate the pudding powder with a little orange juice. In a saucepan, mix the remaining orange juice with the 3 tablespoons of sugar and bring it to a boil. When it starts to boil, add the hydrated pudding, stirring continuously with a whisk until it thickens.

7. In a small bowl, melt the white chocolate together with a tablespoon of lemon syrup and 30 ml of orange juice. Once melted, incorporate it into the cooled pudding.

8. Finalizing the cream:
Whip the liquid cream and let it chill in the fridge for a few minutes. After the pudding has cooled completely, add the whipped cream, mixing gently to maintain the airiness.

9. Assembling the roll:
Unroll the sponge cake and spread the cream evenly over the entire surface. Roll it up again carefully, starting from one edge.

10. Decorating:
Sprinkle a little cream on top of the roll, then decorate with whipped cream, almond flakes, orange slices, and grated chocolate. This step not only adds a beautiful appearance but also a delicious texture!

Useful tips:
- If you want to make the roll even more interesting, you can add some nuts or hazelnuts to the orange cream.
- The roll can be stored in the fridge, covered, for 2-3 days, but I recommend consuming it fresh to maintain its texture.
- You can experiment with different flavors, such as vanilla or almonds, instead of rum essence.

Frequently asked questions:
1. Why doesn't my roll succeed? Make sure the egg whites are beaten well enough and that you incorporate them gently into the mixture.
2. Can I use another type of juice for the cream? Yes, you can use lemon or grapefruit juice for a more tangy note.
3. Is it possible to make the roll gluten-free? Of course, replace the cocoa and cream with gluten-free alternatives.

Combine this roll with a refreshing drink, such as fruit tea or a citrus cocktail, for a complete experience. Enjoy!

 Ingredients: Roll cake: 6 eggs 6 tablespoons sugar 2 tablespoons oil 2 tablespoons cocoa 1 packet Dr. Oetker chocolate-flavored Cream Ol 1 teaspoon rum essence 1 packet vanilla sugar salt Orange cream: 450 ml fresh orange juice (I got it from 5 oranges) 3 tablespoons sugar 1 packet Dr. Oetker vanilla pudding 150 ml liquid cream 2 tablespoons concentrated lemon syrup 1 packet vanilla sugar 50 g white chocolate 1 tablespoon lemon syrup Decor: 100 ml liquid cream Orange slices Almond flakes Chocolate