Rolled Orange Sponge Cake
Yield
1 cakePrep
30 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
powdered sugar
|
|
| 4 | large |
eggs
large, separated |
|
| 3 | each |
egg whites
room temp. |
*
|
| ¾ | cup |
sugar
granulated |
|
| 2 | tablespoons |
orange zest
finely grated |
|
| 1 | tablespoon |
lemon juice
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | cup |
cake flour
sifted, MINUS 1 tablespoon |
|
| ½ | cup |
orange marmalade
spreadable fruit, PLUS 2 tablespoons |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
powdered sugar
|
|
| 4 | large |
eggs
large, separated |
|
| 3 | each |
egg whites
room temp. |
*
|
| 177 | ml |
sugar
granulated |
|
| 3E+1 | ml |
orange zest
finely grated |
|
| 15 | ml |
lemon juice
|
|
| 0.6 | ml |
salt
|
|
| 237 | ml |
cake flour
sifted, MINUS 1 tablespoon |
|
| 118 | ml |
orange marmalade
spreadable fruit, PLUS 2 tablespoons |
|
Directions
Preheat oven to 350℉ (180℃).
Line a jelly roll pan with waxed paper. 15½ x 15½ x 1inch.
In medium bowl, with mixer on medium speed, beat all 7 egg whites until soft peaks form; set aside.
In large bowl, with whisk, beat egg yolks until thick and light.
Add orange zest, and salt; beat to combine.
Gradually stir in cake flour, mixing well. Stir one-fourth of the beaten egg whites into batter; fold in remaining whites.
Evenly spread batter into prepared pan.
Bake 12- 15 minutes, until golden.
(top should spring back when lightly touched with finger) Invert cake onto clean dish towel dusted with confecrioners sugar.
Peel paper off.
Starting at narrow end, roll up cake with towel.
Transfer rolled cake to rack, let cool.
Unroll cake, and evenly spread spreadable fruit over cake.
Roll.
Arrange cake, seam side down and sprinkle with confectioners sugar.
