Rolled Orange Sponge Cake

This rolled sponge cake gets all its richness from eggs and all its flavor from fresh orange zest. There’s no butter, no oil, and no chemical leaveners. Seven egg whites whipped to soft peaks provide the lift, and the yolks give the cake its golden color and tender crumb.

Rolling the cake while it’s still warm is the trick that makes or breaks this recipe. A hot sponge is flexible. A cool sponge cracks. Roll it up in a sugar-dusted towel right out of the oven, let it cool in that shape, then unroll, spread the filling, and re-roll. The cake remembers the curve and holds its spiral.

Orange marmalade spread inside doubles down on the citrus theme. The bittersweet preserve contrasts the light sweetness of the cake and adds a jammy layer you can see in every slice.

Cake flour is essential here. All-purpose flour has too much protein and produces a tough, heavy sponge that resists rolling and tears apart.

Pro Tips

• Egg whites whip to greater volume at room temperature. Take them out of the fridge 30 minutes before starting.
• Fold the whites into the yolk batter gently using a large spatula. Stir one-quarter in first to lighten the batter, then fold the rest in three additions.
• Line the jelly roll pan with waxed paper for easy release. Peel it off while the cake is still warm.
• Dust the towel generously with confectioners sugar. It prevents the hot cake from sticking.

Variations

• Lemon roll: Replace the orange zest with lemon zest and fill with lemon curd instead of marmalade.
• Chocolate orange: Spread a thin layer of chocolate ganache under the marmalade before rolling.
• Whipped cream filling: Use sweetened whipped cream instead of marmalade for a lighter, more classic roulade. Refrigerate after filling.