Imagine a dessert that combines the tangy brightness of oranges, the festive burst of cranberries, and a melt-in-your-mouth texture that will have everyone begging for your recipe. This Orange Cranberry Cake Roll is not just a dessert; it's a culinary masterpiece that transforms ordinary ingredients into an extraordinary experience. Perfect for holiday gatherings, special occasions, or when you simply want to treat yourself to something spectacular, this cake roll promises to be the star of any table!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Dessert
Serves: 10 servings
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup orange juice
- 1 cup cranberry sauce
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper, allowing some overhang for easy removal later.
- In a large mixing bowl, crack the 3 large eggs and add 1 cup of granulated sugar. Using an electric mixer, beat the mixture on high speed for about 5 minutes, or until it becomes thick and pale in color.
- Mix in 1 teaspoon of vanilla extract and 1/4 cup of orange juice, blending until fully incorporated.
- In a separate bowl, sift together 1/2 cup of all-purpose flour. Gradually fold the flour into the egg mixture, being careful not to deflate the batter. Use a spatula to gently combine until no streaks of flour remain.
- Pour the batter into the prepared jelly roll pan, spreading it evenly with the spatula. Bake in the preheated oven for about 12-15 minutes, or until the cake is lightly golden and springs back when touched.
- While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. This will help prevent the cake from sticking when you roll it.
- Once the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
- Starting from one of the short ends, gently roll the cake up with the towel inside, creating a tight roll. Allow it to cool completely while rolled in the towel, about 30 minutes.
- While the cake is cooling, prepare the filling by spreading 1 cup of cranberry sauce in a bowl. If desired, you can mix in some additional orange zest for extra flavor.
- Once the cake has cooled, unroll it carefully and remove the towel. Spread the cranberry sauce evenly over the surface of the cake, leaving a small border around the edges.
- Roll the cake back up without the towel, starting from the short end again. Place the rolled cake seam-side down on a serving platter.
- Dust the top of the cake roll with powdered sugar for a decorative touch. Slice into 10 servings and enjoy your delicious Orange Cranberry Cake Roll!
Tips
- Temperature is Key: Ensure your eggs are at room temperature for maximum volume when beating.
- Be Gentle When Folding: Use a spatula and fold flour gently to maintain the airiness of your batter.
- Roll While Warm: Roll the cake in the towel immediately after baking to prevent cracking.
- Cool Completely: Let the cake cool entirely before adding the filling to prevent sogginess.
- Use Powdered Sugar Strategically: Dust your towel and final cake to prevent sticking and add a beautiful finish.
- Don't Overfill: Leave a small border when spreading cranberry sauce to prevent spillage.
- Chill Before Serving: Refrigerate for 30 minutes before slicing for cleaner, more precise cuts.
Nutrition Facts
Calories: 165kcal
Carbohydrates: 36g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 54mg
