Orange Cake Roll

Orange Cake Roll



6-8 orange slices

38g granulated sugar

55g water

5 eggs (about 55g each)

56g fresh orange juice

42g vegetable oil

66g cake flour

52g granulated sugar (for the egg white)

1 tbsp lemon juice

1 tbsp vanilla extract



160g heavy cream

25g granulated sugar

1 tbsp vanilla extract

1.5g salt


Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.



  1. In a pot, bring together fresh orange slices, sugar and water. Heat until boil, let cook over medium-low heat until only a few water left. Transfer the orange slices onto the parchment paper and dry them with kitchen paper.
  2. Line the baking tray with baking mat or parchment paper. Randomly place in the orange slices.
  3. In a clean bowl, mix well fresh orange juice, vegetable oil, cake flour, and egg yolks. Set aside.
  4. Preheat the oven to 150(302).
  5. Add lemon juice, sugar and vanilla extract into the egg white. Use a hand mixer to beat until soft peaks form. Pour all the batter into the whipped egg white and gently fold it in until just combined. Gently pour all the batter into the baking tray. Smooth it out. Give it some taps. Send into the oven and let bake for 32 minutes.
  6. In a clean bowl, bring together heavy cream, sugar, salt and vanilla extract, use a hand mixer to beat until thickened and stiff peaks form.
  7. Take the cake out of the oven and let the cake cool down on the cooling rack before take it out of the cake pan. When the cake is cool to touch, release the sides of the cake with an icing spatula, turn the whole cake pan upside down on the parchment paper. Take off the pan, and peel off the baking mat.
  8. Spread the whipped cream onto the golden-brown side, smooth it out and roll it up. Let the cake set in the fridge for 15 minutes. Slice and serve.
Back to blog

Baking Tools

1 of 22