Roll sponge cake with orange cream and whipped cream

For sponge cake

  • 5 eggs, separate the yolks from the whites
  • 100gr. sugar
  • 120gr. soft flour
  • 1 vanilla capsule

For the orange cream

  • 2 eggs
  • 110gr. sugar
  • 20gr. lemon juice
  • 65gr. Orange juice
  • zest of 1 orange
  • 150gr. cow butter

For serving

  • 150gr. whipped cream
  • powdered sugar


First prepare the orange cream: Put all the ingredients, except the butter, in a baking pan and stir with a whisk until thickened. Pour the mixture into a bowl and let it cool slightly (to about 40oC). The mixture should be stirred at regular intervals.

Then add the butter and homogenize the mixture with a hand blender or a chopper. Leave the cream in the refrigerator to set for at least 6 hours before using.

For the sponge cake: Beat the sugar with the egg whites in the mixer with the whisk. After the meringue swells, add the yolks. Stop the mixer, add the flour and vanilla and mix with a whisk.

Pour the sponge cake into a pan lined with non-stick baking paper and bake in the oven at 200oC for about 6 minutes. The sponge cake should be flexible without drying out.

When the sponge cake has cooled, spread the orange cream all over its surface, spread a layer of whipped cream on top and roll. Leave the dessert in the preservative for about 20 minutes to set. Finally, lightly cut the two ends to make the roll uniform, sprinkle with icing sugar and serve.