Ingredients
Sponge Cake
- 4 eggs
- 80 grams (3/8 cup) sugar
- 100 grams (3/4 cup) flour
- 40 milliliters (1.5 ounces) milk
- Zest of one orange
Orange Curd
- Juice of three oranges
- 2 egg yolks
- 80 grams (3/8 cup) sugar
- 2 tablespoons cornstarch
Cream Cheese Filling
- 300 grams (10.5 ounces) cream cheese
- 150 milliliters (5 ounces) cream
- 60 grams (1/4 cup) sugar
Equipment
- Mixing Bowls
Essential for combining your dry and wet ingredients. Make sure you have a few on hand to keep things smooth and organized.
- Electric Mixer
A great help for achieving that fluffy egg-sugar mixture. Stand or hand mixers will do the trick.
- Baking Sheet
You need a good quality, non-stick baking sheet for your sponge cake to ensure even baking and easy release.
- Spatula
Perfect for folding the flour gently and for spreading the curd and cream. Use silicone for easy handling and cleaning.
- Measuring Cups and Spoons
Accuracy is key in baking, so ensure you have the right measuring tools to avoid any mishaps.
- Saucepan
Use a medium-sized saucepan to make the orange curd. A heavy-bottomed one is best to prevent burning.
Instructions
Step 1
Making the Sponge Cake
Step 2
Preparing the Orange Curd
Step 3
Making the Cream Cheese Filling
Step 4
Assembling the Roll
Servings
Brighten up your dessert table with this gorgeous orange cream cheese roll. 🍊✨ It’s perfect for afternoon tea, adding that touch of elegance and freshness. Pair it with a pot of Earl Grey or your favorite herbal tea.
For a festive occasion, present slices on a platter garnished with extra orange zest, mint leaves, and a dusting of powdered sugar. 🍰🎉 This recipe also makes for a fantastic end to a holiday meal—think Thanksgiving or Easter—when everyone is craving something light yet flavorful.
Don’t forget to get creative! Try adding a drizzle of dark chocolate over the top of the roll for an extra layer of indulgence. 🍫 Or, serve it on a bed of fresh berries for a burst of color and taste. 🍓 Trust us, it's a crowd-pleaser! 🎉
Variations
Want to make this recipe gluten-free? 👉 It's simpler than you think! Just swap out the standard flour with a high-quality gluten-free flour blend. Be sure to sift it well to avoid clumping.
If you're going vegan 🌱 (or baking for someone who is), you can substitute the eggs in the sponge cake with a mix of 1 tablespoon of flaxseed meal and 3 tablespoons of water per egg. For the cream cheese filling, use your favorite plant-based cream cheese and coconut cream instead of dairy.
And for the orange curd, replace the egg yolks with a mixture of cornstarch and water. Keep the flavor vibrant and tangy with fresh orange juice!
Faq
- Why did my sponge cake turn out flat?
This usually happens if you didn't beat the eggs and sugar enough. Make sure to get a fluffy, foamy mixture before adding other ingredients.
- How do I know when my curd is thick enough?
The curd should coat the back of a spoon and hold its shape. If it runs off too easily, cook it a little longer.
- Can I freeze the roll for later?
Yes, you can! Wrap it tightly in plastic wrap and store it in the freezer. Allow it to thaw in the fridge overnight before serving.
- What’s the best way to cut the roll without making a mess?
Chill the roll thoroughly before slicing, and use a sharp serrated knife. Wipe the blade clean between cuts for neat slices.
- How can I make my roll look more professional?
A little powdered sugar on top and some fresh orange zest can add that extra touch. Also, make sure your fillings are spread evenly for a better rolled look.
- Can I add other flavors to this recipe?
Absolutely! Try adding a layer of raspberry jam, or flavoring the cream cheese filling with a bit of lemon zest for a new twist.
