Oranges and strawberries are the most delicious winter fruits around here. In this season they are so sweet and juicy, and I simply can’t help myself from making cakes and desserts combining these two. I just love the orange scent that spreads all over the house while baking!
This orange and strawberry cake roll is so easy to make and perfect for winter time. It’s made of an orange springy cake roll that is infused with some orange liqueur. After baking the strawberry cake roll is filled with orange whipped cream and fresh strawberries.
At the top I like to decorate it with some more orange whipped cream, fresh strawberry halves and fresh orange zest, that adds a beautiful appearance and makes it way more festive than usual.
It’s definitely a great dessert for this time of the year when the days are cold and wet. This orange cake roll is very quick, easy and super delicious. If you like strawberries and oranges together – this one’s for you!
Looking for more delicious cake rolls recipes? Click here >>
Orange and Strawberry Cake Roll
For the orange cake roll:
- 3 large eggs at room temperature
- Pinch of salt
- 100 grams sugar
- 1 tsp. vanilla extract
- Zest of 1/2 orange
- 100 grams all-purpose flour
- 1/2 tsp. baking powder
- For brushing:
- 3-4 tbsp. orange liqueur
For orange whipped cream:
- 375 ml. heavy cream
- 1 tbsp. instant vanilla pudding powder
- 2-3 tbsp. sugar powder
- 1 tsp. vanilla extract
- 2 tbsp. orange liqueur
- Zest of 1 orange
For filling and decoration:
- Ripe strawberries
- Thin strips of orange peel garnish
- Natural nappage for glazing
- Sugar powder
Orange cake roll:
Preheat oven to 180c degrees and line a baking tray with lightly greased baking paper.
In a mixer bowl, whip eggs and salt for about 3-4 minutes, until thick foam is formed.
Gradually add sugar while whipping, and continue to whip until fluffy foam is formed.
Add vanilla extract and orange zest and continue beating for about 2 minutes.
Sift in flour and baking powder and fold in gently with a spatula, until blended.
Pour the batter into the pan and level the top in an even layer.
Bake for about 6-8 minutes, or until golden and springy to the touch.
Cool completely at room temperature. Turn-over and extract from the paper.
Whip heavy cream, stabilizer, powdered sugar, vanilla extract, orange zest and liqueur until very stable cream is formed.
Cut strawberries in small cubes.
Assemble the roll: moisten the roll with a little liqueur.
Pour about 3/4 the amount of orange cream and surfaces using a spatula.
Sprinkle sliced strawberries over the cream.
Roll tight, and smooth the edges.
Sprinkle powdered sugar on top of the roll, and drizzle the remaining whipped cream with a pastry bag with serrated piping tip.
Neatly arrange strawberry halves over the cream, and garnish with strips of orange peel.
Glaze the strawberries with nappage and serve.
- You can use raspberries instead of strawberries.
- Keep the cake roll in a closed container in the refrigerator for up to 3 days.