Punched Potatoes


Orange Roll



Ingredients (10 servings)

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

Instructions (Time: 3 hours)

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.