Chocolate Rum-Orange Sponge Roll Cake

Hello,

A sponge roll is sometimes known as Swiss roll, roll cake, jam/jelly roll, and some other times, some would say cream roll. What do you call it?

My late grandmother always said a good sponge roll is when you can definitely see the texture with holes just like a sponge would have. Is that really? I do not mind the texture on a roll cake as the following, but when I have regular layers cake, I am not too fond of sponge cake, but a denser kind. I don’t know why 😀

This following sponge roll is using her go to recipe and is called narancsos tekercs. The good thing about old tried and true recipes, they truly work 😀

I filled my sponge roll with orange jam, but you can use any kinds of jam you like (or whipped cream). Then I glazed the outside with this instant chocolate glaze mixture as shown on the picture bellow, but of course, with a little twist, of rum 😀

  • 4 eggs, separate the yolks from the whites
  • 100 g powdered sugar/icing sugar
  • 1 large lemon, grate the skin, set aside, then squeeze the juice, reserve.
  • 100 g flour
  • orange jam/marmalade

Method

  • Beat yolks with sugar for 30 minutes, then beat in lemon juice and skin.
  • Beat egg whites until stiff
  • Fold in flour into yolks, then fold in egg whites slowly, until combined
  • Lay parchment paper on jelly roll pan and spread batter evenly
  • Preheat oven to 350 F and bake cake for 12-15 minutes
  • Take pan out of oven, turn it upside down on a clean parchment paper or towel
  • Peel the old parchment paper, spread jam, roll slowly and leave it until cooled to room temperature

Glaze

  • 1 envelope of Dr. Oetker instant chocolate glaze/icing
  • 1 tbsp hot water
  • 1 tbsp rum
  • 1 tsp cooking oil

Method

  • Beat all ingredients for 30 minutes then spread on cooled roll cake
  • Let glaze firm-up
  • Slice and enjoy 😀

Narancsos tekercs

Hungarian swiss roll

Ingredients

Cake

  • 4 eggs separate the yolks from the whites
  • 100 g powdered sugar/icing sugar
  • 1 large lemon grate the skin, set aside, then squeeze the juice, reserve.
  • 100 g flour
  • orange jam/marmalade

Glaze

  • 1 envelope of Dr. Oetker instant chocolate glaze/icing
  • 1 tbsp hot water
  • 1 tbsp rum
  • 1 tsp cooking oil

Instructions

Cake

  • Beat yolks with sugar for 30 minutes, then beat in lemon juice and skin.
  • Beat egg whites until stiff
  • Fold in flour into yolks, then fold in egg whites slowly, until combined
  • Lay parchment paper on jelly roll pan and spread batter evenly
  • Preheat oven to 350 F and bake cake for 12-15 minutes
  • Take pan out of oven, turn it upside down on a clean parchment paper or towel
  • Peel the old parchment paper, spread jam, roll slowly and leave it until cooled to room temperature

Glaze

  • Beat all ingredients for 30 minutes then spread on cooled roll cake
  • Let glaze firm-up
  • Slice and enjoy 😀

Video

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