Orange Sponge Cake Roll

Ingredients

• 4 large eggs Egg Whites (separated from yolks, at room temperature)
• 4 large eggs Egg Yolks (room temperature)
• 1 cup Granulated Sugar (fine granulated)
• 1 cup Cake Flour (sifted)
• 0.25 teaspoon Salt (fine sea salt)
• 1 teaspoon Lemon Juice (freshly squeezed)
• 1 tablespoon Orange Zest (freshly grated)
• 2 tablespoons Solid Shortening (for greasing pan and wax paper)
• 2 tablespoons Powdered Sugar (for dusting the towel)
• 0.5 cup Orange Marmalade (smooth or slightly chunky, for filling)

Instructions

1. Prepare Pan

   Grease the bottom of the 10x15 inch jelly roll pan with solid shortening, line it with a piece of wax paper that fits exactly, grease the wax paper, then lightly dust with flour and tap out excess.

   Time: PT5M

2. Separate Eggs

   Separate the egg whites from the yolks, placing whites in a clean, dry bowl and yolks in another bowl. Let both come to room temperature.

   Time: PT2M

3. Whip Egg Whites

   Using a hand mixer, beat the egg whites on medium‑high speed until stiff peaks form.

   Time: PT5M

4. Sift Dry Ingredients

   Sift the cake flour together with the salt into a bowl.

   Time: PT2M

5. Mix Yolks, Sugar, Lemon & Orange

   In the medium bowl, whisk the egg yolks with granulated sugar until the mixture lightens, then stir in the lemon juice and freshly grated orange zest.

   Time: PT3M

6. Fold in Dry Ingredients

   Gently fold the sifted flour and salt into the yolk mixture until just combined.

   Time: PT2M

7. Incorporate Egg Whites

   Add the whipped egg whites to the batter in three portions, folding gently each time until fully incorporated and the batter is uniform.

   Time: PT3M

8. Spread Batter in Pan

   Pour the batter into the prepared pan and spread it evenly from corner to corner.

   Time: PT1M

9. Bake Sponge

   Place the pan in a pre‑heated oven and bake at 350°F (175°C) for 12–15 minutes, until the cake is lightly golden and springs back when touched.

   Time: PT15M

   Temperature: 350°F

10. Dust Towel with Powdered Sugar

    While the cake bakes, lay a long kitchen towel on the counter and dust it generously with powdered sugar.

    Time: PT2M

11. Cool Slightly

    When the cake is done, remove it from the oven and let it sit in the pan for about 5 minutes.

    Time: PT5M

12. Turn Out and Roll Warm Cake

    Place the sugared towel over the pan, run a knife around the edges, then invert the cake onto the towel. Peel off the wax paper, roll the cake up with the towel, and let it cool completely on the towel.

    Time: PT5M

13. Unroll and Fill

    Once cooled, carefully unroll the cake, spread orange marmalade over the surface leaving a ½‑inch border, then re‑roll tightly without the towel.

    Time: PT3M

14. Final Roll and Chill

    Wrap the finished roll in plastic wrap and refrigerate for at least 1 hour to set the shape.

    Time: PT5M

15. Slice and Serve

    Transfer the chilled roll to a serving board, slice into 1‑inch pieces, and enjoy.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

45 g

Fat

5 g

Fiber

1 g