Orange Cake Roll Recipe

If you’re looking for a dessert that’s light, fluffy, and full of zesty goodness, this Orange Cake Roll is the perfect treat. With a refreshing citrus flavor and a creamy whipped filling, it’s the kind of dessert that looks impressive but is actually quite simple to make. Whether you’re preparing it for a party or just to treat yourself on a sunny afternoon, this orange cake roll will leave your taste buds dancing.

Let’s dive into the full recipe, from ingredients to the step-by-step process to help you master this beautiful dessert.

Ingredients You’ll Need

For the candied orange slices:

• 6–8 fresh orange slices

• 38g granulated sugar

• 55g water

For the sponge cake:

• 5 large eggs (around 55g each)

• 56g fresh orange juice

• 42g vegetable oil

• 66g cake flour (low-protein flour, about 8% protein)

• 52g granulated sugar (for egg whites)

• 1 tbsp lemon juice

• 1 tbsp vanilla extract

For the whipped cream filling:

• 160g heavy cream

• 25g granulated sugar

• 1 tbsp vanilla extract

• 1.5g salt

Step 1: Prepare the Candied Orange Slices

Start by giving your orange slices a sweet, glossy touch. In a small pot, combine your fresh orange slices, sugar, and water. Bring the mixture to a boil and let it cook on medium-low heat. You want to reduce the liquid until only a small amount remains, and the slices are translucent and tender. Once done, transfer the orange slices to a parchment-lined surface and gently pat them dry with a kitchen paper towel. Set them aside to cool.

These slices not only add flavor but also create a beautiful decoration embedded into your cake roll.

Step 2: Line Your Baking Tray and Add Orange Slices

Take a baking tray and line it with either a silicone baking mat or parchment paper. Now, arrange your candied orange slices randomly across the tray. These slices will stick to the cake as it bakes, creating a decorative citrus layer on top.

Step 3: Make the Sponge Cake Batter

In a clean mixing bowl, whisk together the fresh orange juice, vegetable oil, cake flour, and egg yolks. Stir until smooth and lump-free, then set the mixture aside.

Now, it’s time to create that airy texture. In another bowl, add your egg whites, lemon juice, vanilla extract, and granulated sugar. Beat the mixture using a hand mixer until soft peaks form. This will help your cake stay light and fluffy.

Gently pour your prepared yolk mixture into the whipped egg whites. Use a spatula to fold everything together carefully—don’t overmix! The goal is to keep as much air in the batter as possible.

Step 4: Pour and Bake the Cake

Once your batter is ready, gently pour it into your prepared baking tray over the candied orange slices. Use a spatula to smooth the surface and tap the tray a couple of times to remove any air bubbles.

Preheat your oven to 150°C (302°F). Bake the cake for around 32 minutes, or until it’s golden and springy to the touch. Avoid opening the oven door too soon, as that can cause the cake to collapse.

Step 5: Cool the Cake Properly

After baking, remove the cake from the oven and place the tray on a cooling rack. Let it cool for a few minutes before attempting to remove it from the pan.

Once it’s cool enough to touch, use an icing spatula to release the cake from the sides of the tray. Carefully flip the cake onto a piece of parchment paper, so the golden-brown side with the orange slices is now facing down. Peel off the baking mat or parchment gently.

Step 6: Whip the Cream Filling

While your cake cools further, it’s time to prepare the filling. In a clean bowl, combine the heavy cream, sugar, vanilla extract, and salt. Use a hand mixer to beat the mixture until thickened and stiff peaks form. The cream should be smooth, fluffy, and stable enough to hold its shape inside the roll.

Step 7: Roll the Cake

With the golden-brown side (the one with the orange slices) facing down, spread the whipped cream evenly over the other side. Use an offset spatula to smooth it out without pressing too hard.

Now comes the fun part—rolling the cake. Start at one end and gently roll it up, keeping it tight but not too tight to avoid cracking. Once rolled, place the cake seam side down and refrigerate it for at least 15 minutes to help it set.

Step 8: Slice and Serve

After chilling, your orange cake roll is ready to be sliced and served! Use a sharp knife to make clean cuts. You’ll see the creamy swirl inside, balanced beautifully with the bright, glossy orange slices on top. The flavor is refreshing, with the citrusy notes from the oranges perfectly complementing the sweet whipped cream.

Tips for Success

Use Fresh Ingredients: Freshly squeezed orange juice and freshly sliced oranges make a big difference in flavor. Don’t opt for bottled juice—it won’t offer the same zesty brightness.

Don’t Skip the Cooling Time: Rushing this step can result in a cracked roll. Letting the cake cool properly helps maintain its structure when rolling.

Be Gentle with Folding: Overmixing the batter will deflate the egg whites and result in a dense sponge. Use slow, gentle strokes to keep that air in.

Customize the Filling: While vanilla whipped cream is classic, feel free to add some orange zest or even a touch of orange marmalade to enhance the flavor.

Final Thoughts

This Orange Cake Roll is not just visually stunning—it’s a delicious celebration of citrus and cream. With its soft, airy sponge and refreshing filling, it’s a dessert that feels as light as a spring breeze. Whether you serve it after dinner or with a cup of tea in the afternoon, it promises to be a crowd-pleaser.

So go ahead—grab some oranges and start whisking! Once you taste your first slice, you’ll realize this cake roll is going to be a repeat recipe in your kitchen.

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Happy baking!

Orange Cake Roll Recipe

Learn how to make a soft and fluffy Orange Cake Roll with fresh orange slices, whipped cream filling, and a light sponge. Perfect citrus dessert!

Type: Dessert

Cuisine: American/International

Keywords: Orange cake roll, citrus cake, cake roll, dessert recipe, whipped cream filling

Recipe Yield: 8-10 servings

Calories: Approximately 240-260 calories per serving (based on general estimates, may vary)

Preparation Time: 30 minutes

Cooking Time: 32 minutes

Total Time: 1 hour 2 minutes

Recipe Ingredients:

• 6–8 fresh orange slices
• 38g granulated sugar
• 55g water
• 5 large eggs (around 55g each)
• 56g fresh orange juice
• 42g vegetable oil
• 66g cake flour (low-protein flour, about 8% protein)
• 52g granulated sugar (for egg whites)
• 1 tbsp lemon juice
• 1 tbsp vanilla extract
• 160g heavy cream
• 25g granulated sugar
• 1 tbsp vanilla extract
• 1.5g salt

Recipe Instructions:

Prepare the Candied Orange Slices:

Start by giving your orange slices a sweet, glossy touch. In a small pot, combine your fresh orange slices, sugar, and water. Bring the mixture to a boil and let it cook on medium-low heat. You want to reduce the liquid until only a small amount remains, and the slices are translucent and tender. Once done, transfer the orange slices to a parchment-lined surface and gently pat them dry with a kitchen paper towel. Set them aside to cool. These slices not only add flavor but also create a beautiful decoration embedded into your cake roll.

Line Your Baking Tray and Add Orange Slices:

Take a baking tray and line it with either a silicone baking mat or parchment paper. Now, arrange your candied orange slices randomly across the tray. These slices will stick to the cake as it bakes, creating a decorative citrus layer on top.

Make the Sponge Cake Batter:

In a clean mixing bowl, whisk together the fresh orange juice, vegetable oil, cake flour, and egg yolks. Stir until smooth and lump-free, then set the mixture aside. Now, it’s time to create that airy texture. In another bowl, add your egg whites, lemon juice, vanilla extract, and granulated sugar. Beat the mixture using a hand mixer until soft peaks form. This will help your cake stay light and fluffy. Gently pour your prepared yolk mixture into the whipped egg whites. Use a spatula to fold everything together carefully—don’t overmix! The goal is to keep as much air in the batter as possible.

Pour and Bake the Cake:

Once your batter is ready, gently pour it into your prepared baking tray over the candied orange slices. Use a spatula to smooth the surface and tap the tray a couple of times to remove any air bubbles. Preheat your oven to 150°C (302°F). Bake the cake for around 32 minutes, or until it's golden and springy to the touch. Avoid opening the oven door too soon, as that can cause the cake to collapse.

Cool the Cake Properly:

After baking, remove the cake from the oven and place the tray on a cooling rack. Let it cool for a few minutes before attempting to remove it from the pan. Once it's cool enough to touch, use an icing spatula to release the cake from the sides of the tray. Carefully flip the cake onto a piece of parchment paper, so the golden-brown side with the orange slices is now facing down. Peel off the baking mat or parchment gently.

Whip the Cream Filling:

While your cake cools further, it’s time to prepare the filling. In a clean bowl, combine the heavy cream, sugar, vanilla extract, and salt. Use a hand mixer to beat the mixture until thickened and stiff peaks form. The cream should be smooth, fluffy, and stable enough to hold its shape inside the roll.

Roll the Cake:

With the golden-brown side (the one with the orange slices) facing down, spread the whipped cream evenly over the other side. Use an offset spatula to smooth it out without pressing too hard. Now comes the fun part—rolling the cake. Start at one end and gently roll it up, keeping it tight but not too tight to avoid cracking. Once rolled, place the cake seam side down and refrigerate it for at least 15 minutes to help it set.

Slice and Serve:

After chilling, your orange cake roll is ready to be sliced and served! Use a sharp knife to make clean cuts. You’ll see the creamy swirl inside, balanced beautifully with the bright, glossy orange slices on top. The flavor is refreshing, with the citrusy notes from the oranges perfectly complementing the sweet whipped cream.