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Orange Roll

An orange roll has very few ingredients and no flour at all. It might sound strange but this specific kind of roll doesn't need it. There are a lot of different kinds of rolls and it is a rather common dessert in Portugal. It is fresh and light. This is my mum's recipe which I think is better than the one from Pantagruel (the only difference is in the quantity used). And I have to say that picking a baking tray with the right measurements is key. The photos displayed in this post might or might not be from my second attempt at this recipe.


Ingredients

  • 8 eggs
  • 300g (1 + 1/2 cups) granulated sugar
  • 1 orange
  • 1 tablespoon of butter
  • butter, sugar q.s.

Instructions

Preheat the oven to 190ºC (375ºF). In a bowl, beat the eggs with the sugar until the mixture has thickened.


Melt the butter.


Add the zest and juice of the orange and the melted butter to the bowl.


Grease a baking tray of 35x25 / 13.5''x9.5'' (if you have a smaller tray like I do, don't use all the mixture, otherwise later when folding the roll it might break - the roll should be 1cm / 0.5'' thick). Place baking paper on the tray and grease with butter as well.


Place the mixture in the tray and bake for 20 minutes.


Sprinkle some sugar on top of a clean kitchen towel, and once the roll is baked, turn it over to the kitchen towel (without letting it cool down).


I'm not going to lie - this is tricky. You can't just pick up the roll from the tray and place it on the kitchen towel. It will be too hot to handle with your bare hands, and with oven mitts you won't have enough dexterity. You will have to turn it over. Just try to be quick about it and you should be fine.


Now the folding part is just as interesting. If the roll is too thick you won't be able to roll it without breaking it. Remove the baking paper. Start on the narrower side of the roll and roll it with the help of the kitchen towel. You won't need to touch the roll and the kitchen towel will work for you.

Once it has cooled down, place it on the fridge for at least 2 hours.


And serve.




For a print friendly version visit this recipe at my Recipes page.

2 comments:

  1. Well done menina fabi! Tem mt bom aspecto

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  2. If you have 2 pans the same size you can cover the cake with a towel then place the second pan right side up on top. Wear oven mitts that have grip and flip the stack. Remove the hot pan and glide the cake gently off the bottom of the cool pan. It may be easiest to remove the paper while it is still on the cool pan.

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