Sponge roll with orange and almonds — coconut (Print version)
Sponge roll with orange and almonds — coconut. Prepare the ingredients before mixing, then use the method below to keep the texture tender and the flavors evenly distributed. The cut face shows the texture to look for when the cake has cooled.
# Ingredients:
Cake batter
01 -
4 large eggs
02 -
110 g granulated sugar
03 -
100 g all-purpose wheat flour
04 -
20 ml neutral sunflower oil
05 -
30 ml whole milk
Filling
06 -
200 g mascarpone, chilled
07 -
150 ml whipping cream, at least 35% fat, chilled
08 -
30 g powdered sugar
Flavor ingredients
09 -
2 tsp finely grated orange zest, orange part only
10 -
40 g flaked almonds
11 -
25 g unsweetened desiccated coconut
# Instructions:
01 -
Heat the oven to 190°C (375°F), conventional heat. Line the base of 30 × 40 cm shallow baking tray with baking parchment and lightly grease the sides.
02 -
Beat eggs and sugar with an electric mixer for 7–9 minutes until pale, thick and ribboning. Sift the flour over in two portions and fold carefully. Mix oil and milk with two spoonfuls of batter in a small bowl, then gently fold this mixture back in. Spread evenly in the lined tray.
03 -
Bake at 190°C for 10–13 minutes until the surface springs back and no wet batter remains. While warm, invert onto a fresh sheet of baking parchment, peel away the baking paper and roll from the short edge with the fresh paper inside. Cool rolled for 30–45 minutes.
04 -
Measure the flavor ingredients separately. Chop nuts and dried fruit into small pieces. Dice apple or pear to 5 mm. Wash citrus before grating only the colored zest. Dissolve any instant coffee in 10 ml hot water and let it cool.
05 -
Briefly stir the cold mascarpone with powdered sugar until smooth. In a separate cold bowl whip the cream to firm peaks, stopping before it becomes grainy. Fold the whipped cream into the mascarpone in two additions with a spatula.
06 -
Fold all the prepared flavor ingredients into the cream, including any cooled coffee or cooked fruit. Chop chocolate finely; do not melt it into the cream. Keep the cream cold while assembling.
07 -
Carefully unroll the completely cool sponge and remove the paper. Spread the flavored cream evenly, leaving 2 cm clear at the far short edge. Roll up gently without paper and place seam-side down. Cover and chill at least 2 hours before cutting. Small surface cracks are normal; do not force a cold, stiff sponge flat.
# Good to know:
01 -
The displayed preparation and cooking times exclude rising, cooling and refrigeration. Allow the full waiting times in the instructions before serving.
02 -
Once cool, store covered in the refrigerator at 4°C or below and use within 3 days. Refrigerate cream, cheesecake and fruit cakes promptly; do not leave them at room temperature for more than 2 hours. Do not cover hot cake, which traps condensation. Cream cakes should remain chilled until serving.