Today I am going to introduce a festive orange sponge roll with cranberry filling. What I like best about this recipe? That you can make a lot of the components in advance. In fact you can make the entire roll the day before and only decorate it shortly before serving. This is perfect if you want to show something on Christmas, but don’t want to do everything on Christmas directly, stress-free recipes are the best, are you with me?
I probably sound like a broken record, but I am a huge fan of sponge rolls. I just love the fact that they are so quick to make. If you search for “sponge roll“, you will see that I have a variety of recipes on the blog. Below recipe is an extra simple one, you basically whisk together egg yolks with flour and such, and you will only need to beat the egg whites until they form stiff peaks. If you are experienced, I would say that batter will come together in less than 20 minutes. I do know that in Germany cranberries are not as popular as they are in the US, but I just wanted to use them as they give such as nice tartness. However, you may also use cherries if you cannot get your hands on cranberries.
This festive orange sponge roll with cranberry filling can be made a few days in advance and is perfect for Christmas. In this reel you can watch how I make it. For the Swiss roll either line a baking sheet with parchment paper if you are OK spreading a rectangle on about half of it or use a half sheet of 25x35cm. Preheat oven to 190 degrees Celsius. First zest and jucie the orange. Then whisk together egg yolks, sugar, vanilla extract, oil, orange juice and orange zest in a large bowl. Sieve the flour on top and whisk until you see no lumps. Set aside. Beat the egg whites with a pinch of salt until soft peaks form. Then add the sugar and beat on high until you get a stiff and shiny meringue. Add one third of it to the egg yolk mix and stir. Add the second third and fold under carefully. For the last third be sure to keep as much air as possible inside and only fold in, do not stir. How this is done best, can be seen in this little video. Bake for about 12-14 minutes or until golden. Meanwhile spray a tea towel with some water. When you take out the roll, put on the tea towel, making sure the parchment paper is on top. Carefully take off the parchment paper and immediately roll, using the short side to a roll (yes, you roll it with the tea towel). Let cool. Once the roll has cooled off, prepare the filling. Wash the cranberries and zest and juice the orange. Heat the cranberries with orange zest and juice, water, and sugar on medium heat while stirring. Simmer for about 5-15 minutes or until it has a thick and jam-like consistency. Then stir in vanilla extract and set aside. Beat the heavy cream with sugar and vanilla extract until stiff, transfer about three tablespoons to a piping bag with a star tip. Spread the remaining cream on the roll. Then spread the cooled-off cranberry filling. Roll up from the short side and transfer to a plate. You may let it cool over night or continue. For decoration I piped roses with the whipping cream and placed some gingerbread men and rosemary and cranberries on the roll (see pictures). For the rosemary and cranberries to look like they have snow on them, brush with egg white and then roll in sugar.Festive Orange Sponge Roll with Cranberry Filling
Ingredients
Instructions
No Comments