Orange Cake Roll with Whipped Cream

Name: Orange Cake Roll with Whipped Cream
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: France
Ingredients: 4 eggs (whites and yolks separated); 100 g of granulated sugar; 90 g of flour (sifted); 20 g of cornstarch; 1 orange (finely grated zest); 40 ml of orange juice (freshly squeezed); 1 pinch of salt; 200 ml of heavy cream (very cold, 30% fat); 100 g of mascarpone (very cold); 30 g of powdered sugar; 20 g of almonds (crushed and toasted); 2 mint (fresh tops)

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Give in to this orange cake roll, a tender, fresh dessert enhanced by a light mascarpone whipped cream and a touch of citrus zest. Perfect for an indulgent snack, a festive dessert or a light end to a meal, it brings a sunny touch to every occasion.

Total time: 40 min
Prep: 30 min
Cook: 10 min
Rest: 1 h 20
Difficulty: Medium
Per person: €1.08

By the CookinBreak team

Goes well with

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As a starter

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As a main

Air Fryer Roast Chicken with Potatoes and Onions

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To drink

5.0

Lavender Lemonade

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Nutrition facts

per serving · estimate

350kcal

Protein7 g8%
Carbs38 g41%
Fat21 g51%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To keep the sponge from cracking, be sure to roll it up in a clean, slightly damp towel as soon as it comes out of the oven. The steam trapped inside keeps all the elasticity of the sponge until assembly.

Freezing : Can you freeze this recipe?

Not recommended

Whipped cream and mascarpone do not tolerate freezing (separation). The sponge would lose its tender texture.

Storage : How long does it keep?

The whipped cream loses its structure and the cake dries out quickly. Best eaten fresh.

Making ahead : Can you make it the day before?

Yes

Assemble the day before. Keeps 24h max in the refrigerator in an airtight container to preserve the texture.

Reheating : How do you reheat it?

Not applicable. This is a cold dessert. Reheating would ruin the texture of the cream and the sponge.

Variations

Replace the orange with clementines for a milder, honeyed flavor in winter.
Use a mix of rice flour and cornstarch to make an entirely gluten-free roll.
Add two spoonfuls of bitter orange marmalade onto the sponge before covering with the cream to intensify the flavor.

Mistakes to avoid

Overbaking the sponge, which dries it out and causes immediate cracks when rolling.
Filling the cake with the cream while the sponge is still warm, which would melt the whipped cream.
Whipping the cream at room temperature or without a chilled bowl, risking splitting the mascarpone.

Frequently asked questions

Can I replace the mascarpone with ricotta?

Yes, but make sure to drain the ricotta well beforehand so you do not soak the sponge. The final texture will be a little lighter and slightly less dense than with classic mascarpone.

How can I tell if the sponge is perfectly baked?

The surface should be golden and spring back under light finger pressure. If the imprint stays, continue baking for 1 to 2 min at 180°C without abruptly opening the oven door.

Do I need to soak the sponge if it is already very supple?

A light brushing gives the tangy note it needs and keeps the crumb at its freshest, but do not soak the sponge or you will weaken it for rolling.

How do I get clean slices?

Be sure to let the roll rest at least 1 h in the fridge, then use a long, smooth blade that has been run under hot water and wiped between each slice.