I have made this roll several times, especially when I need something quick and easy to prepare for guests. It bakes quickly, requires no hard-to-find ingredients, and the cake holds together well without breaking when rolled. If you have cream cheese on hand and some oranges in the fridge, you can finish everything in an afternoon.
Quick Info
Total time: about 1 hour (including cooling the cake)
Preparation time: 20 minutes
Baking time: 10-15 minutes
Servings: 8-10 slices
Difficulty: medium
Recipe type: homemade dessert, suitable for special occasions
Ingredients
Cake:
- 3 eggs
- 75 g fine granulated sugar
- 50 g flour
- 1 tablespoon cornstarch
- 2 tablespoons cocoa powder
Filling:
- 550 g Hohland cream cheese
- 4 teaspoons grated orange zest
- 4 tablespoons orange juice
- 4 tablespoons powdered sugar
Decoration:
- Long strips of orange peel
- 3 tablespoons sugar
Optional:
- 2 bananas
Instructions
1. Cake:
Crack the eggs into a large bowl and add the sugar. Beat on high speed until you achieve a light-colored, thick cream that is at least three times more voluminous than at the start. This takes a little while, but it’s important for the final texture. When the mixture is well risen, sift the flour, cornstarch, and cocoa powder on top. Gently fold with a spatula to avoid losing the air incorporated. I try to avoid flour lumps and don’t overmix to preserve the batter’s structure.
2. Line a 33x22 cm baking tray with parchment paper. Pour the batter in, level the surface with a spatula, and then place the tray in a preheated oven at 180°C. Bake for about 10-15 minutes, until it passes the toothpick test. While it’s still warm, cover the cake with a damp cloth and let it cool in the tray. Once it’s no longer hot to the touch, carefully flip it onto another sheet of parchment paper.
3. Filling:
Place the cream cheese in a bowl and add the grated orange zest, orange juice, and powdered sugar. Mix on medium speed until everything is combined. Don’t overmix; just enough to be smooth and easy to spread.
4. Assembly:
Spread the filling over the entire surface of the cooled cake. If using bananas, peel them and place them along one of the longer sides, then roll the cake with the filling. Roll slowly, lifting the paper from underneath to prevent cracking.
5. Decoration:
In a pan, caramelize 3 tablespoons of sugar, stirring constantly. Once melted, add a few tablespoons of water, mix quickly, and add the long strips of orange peel. Let it simmer a bit until the peel softens and caramelizes. Remove the strips onto a plate and let them cool. Place them on top of the roll after they have completely cooled.
Why I Make This Recipe Often
It’s the kind of dessert I can quickly adapt, it’s easy to roll, and the filling is a breeze to prepare. I love that the cake isn’t overly sweet, and the filling has a fresh orange flavor. It’s also good the next day when kept cold.
Tips and Variations
Tips
1. To prevent the cake from breaking when rolling, don’t overbake it.
2. Gently mix the flour to keep it airy, don’t use a mixer.
3. Use a denser cream cheese so it doesn’t run when you slice it.
Substitutions
1. You can use any cream cheese spread, not just Hohland, as long as it’s firm enough.
2. If you don’t have oranges, you can use lemon zest and juice, but the filling will be tangier.
3. Powdered sugar can be substituted with honey, but the texture will be slightly different.
Variations
1. If you want a richer roll, place bananas over the entire surface of the filling, not just on the edge.
2. For a more festive appearance, sprinkle cocoa or powdered sugar on top of the roll, in addition to the caramelized peel.
3. A splash of orange liqueur can be added to the filling if it’s not being consumed by children.
Serving Ideas
The roll can be sliced thin and served directly from the fridge. It pairs well with a simple fruit sauce or a few slices of fresh orange on the side.
Frequently Asked Questions
1. Does the cake break when rolling?
If you don’t leave it in the oven too long and cover it while it’s warm with a damp cloth, the cake remains flexible enough.
2. Can I use a different cream cheese?
Yes, as long as it’s not too runny. It’s important that it has a firm texture so it doesn’t run when spread on the cake.
3. Do I have to use bananas?
No, bananas are optional. The roll is good without them, but they add a bit of sweetness and texture if included.
4. Does the roll hold up from one day to the next?
Yes, it slices more easily after sitting in the fridge for a few hours.
5. Can I freeze the roll?
I don’t recommend it, as the cream cheese changes texture when thawed.
Nutritional Values
Estimate for one slice (out of 10 servings): approximately 180 kcal, 6 g protein, 7 g fat, 23 g carbohydrates. Most of the calories come from the filling and sugar. The information is approximate and depends on the brand of ingredients used and the size of the slice.
Storage and Reheating
The roll can be stored in the refrigerator, well covered, for up to 2 days. I don’t recommend reheating; it’s served cold. If it’s too soft after spreading the filling, chill it for at least an hour before slicing.
Quick Info
Total time: about 1 hour (including cooling the cake)
Preparation time: 20 minutes
Baking time: 10-15 minutes
Servings: 8-10 slices
Difficulty: medium
Recipe type: homemade dessert, suitable for special occasions
Ingredients
Cake:
- 3 eggs
- 75 g fine granulated sugar
- 50 g flour
- 1 tablespoon cornstarch
- 2 tablespoons cocoa powder
Filling:
- 550 g Hohland cream cheese
- 4 teaspoons grated orange zest
- 4 tablespoons orange juice
- 4 tablespoons powdered sugar
Decoration:
- Long strips of orange peel
- 3 tablespoons sugar
Optional:
- 2 bananas
Instructions
1. Cake:
Crack the eggs into a large bowl and add the sugar. Beat on high speed until you achieve a light-colored, thick cream that is at least three times more voluminous than at the start. This takes a little while, but it’s important for the final texture. When the mixture is well risen, sift the flour, cornstarch, and cocoa powder on top. Gently fold with a spatula to avoid losing the air incorporated. I try to avoid flour lumps and don’t overmix to preserve the batter’s structure.
2. Line a 33x22 cm baking tray with parchment paper. Pour the batter in, level the surface with a spatula, and then place the tray in a preheated oven at 180°C. Bake for about 10-15 minutes, until it passes the toothpick test. While it’s still warm, cover the cake with a damp cloth and let it cool in the tray. Once it’s no longer hot to the touch, carefully flip it onto another sheet of parchment paper.
3. Filling:
Place the cream cheese in a bowl and add the grated orange zest, orange juice, and powdered sugar. Mix on medium speed until everything is combined. Don’t overmix; just enough to be smooth and easy to spread.
4. Assembly:
Spread the filling over the entire surface of the cooled cake. If using bananas, peel them and place them along one of the longer sides, then roll the cake with the filling. Roll slowly, lifting the paper from underneath to prevent cracking.
5. Decoration:
In a pan, caramelize 3 tablespoons of sugar, stirring constantly. Once melted, add a few tablespoons of water, mix quickly, and add the long strips of orange peel. Let it simmer a bit until the peel softens and caramelizes. Remove the strips onto a plate and let them cool. Place them on top of the roll after they have completely cooled.
Why I Make This Recipe Often
It’s the kind of dessert I can quickly adapt, it’s easy to roll, and the filling is a breeze to prepare. I love that the cake isn’t overly sweet, and the filling has a fresh orange flavor. It’s also good the next day when kept cold.
Tips and Variations
Tips
1. To prevent the cake from breaking when rolling, don’t overbake it.
2. Gently mix the flour to keep it airy, don’t use a mixer.
3. Use a denser cream cheese so it doesn’t run when you slice it.
Substitutions
1. You can use any cream cheese spread, not just Hohland, as long as it’s firm enough.
2. If you don’t have oranges, you can use lemon zest and juice, but the filling will be tangier.
3. Powdered sugar can be substituted with honey, but the texture will be slightly different.
Variations
1. If you want a richer roll, place bananas over the entire surface of the filling, not just on the edge.
2. For a more festive appearance, sprinkle cocoa or powdered sugar on top of the roll, in addition to the caramelized peel.
3. A splash of orange liqueur can be added to the filling if it’s not being consumed by children.
Serving Ideas
The roll can be sliced thin and served directly from the fridge. It pairs well with a simple fruit sauce or a few slices of fresh orange on the side.
Frequently Asked Questions
1. Does the cake break when rolling?
If you don’t leave it in the oven too long and cover it while it’s warm with a damp cloth, the cake remains flexible enough.
2. Can I use a different cream cheese?
Yes, as long as it’s not too runny. It’s important that it has a firm texture so it doesn’t run when spread on the cake.
3. Do I have to use bananas?
No, bananas are optional. The roll is good without them, but they add a bit of sweetness and texture if included.
4. Does the roll hold up from one day to the next?
Yes, it slices more easily after sitting in the fridge for a few hours.
5. Can I freeze the roll?
I don’t recommend it, as the cream cheese changes texture when thawed.
Nutritional Values
Estimate for one slice (out of 10 servings): approximately 180 kcal, 6 g protein, 7 g fat, 23 g carbohydrates. Most of the calories come from the filling and sugar. The information is approximate and depends on the brand of ingredients used and the size of the slice.
Storage and Reheating
The roll can be stored in the refrigerator, well covered, for up to 2 days. I don’t recommend reheating; it’s served cold. If it’s too soft after spreading the filling, chill it for at least an hour before slicing.