Orange roulade filled with chocolate

Ingredients

• 4eggs
• 100 gsugar
• 100 gplain flour
• Juice of 1orange
• Zest of 1orange
• 1 teaspoonbaking powder
• 50 gsoftened margarine
• To dustsugar
• 75 gdark chocolate
• 50 gicing sugar
• 75 gsoftened margarine

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C.

2. 2

   Whisk the whites

   Separate the eggs. Whisk the whites until stiff peaks form, then keep them in the fridge.

3. 3

   Mix the sponge

   Using an electric mixer on medium speed, beat the yolks with the sugar and orange zest until very creamy. Add the softened margarine and orange juice, and mix for about 2 to 3 minutes. Turn the mixer to its lowest speed, add the flour mixed with the baking powder, and beat until smooth and creamy. Gently fold in the whisked egg whites with a spatula.

4. 4

   Bake the sponge

   Grease a 36 x 30 cm baking tray, line it with baking paper, and spread the mixture over it with a spatula. Bake for about 15 minutes, until lightly golden; the timing depends on your oven.

5. 5

   Roll while warm

   When the sponge is cooked, remove it from the oven and dust it with sugar. Cover it with a clean tea towel and turn it out onto the work surface. Remove the tray and carefully peel away the baking paper. Trim the edges with a knife, then use the tea towel to roll the sponge carefully from one side to the other. Set it aside.

6. 6

   Melt the chocolate

   Break the chocolate into pieces, put them in a bowl, and melt them in the microwave.

7. 7

   Make the filling

   With an electric mixer on medium speed, beat the icing sugar and softened margarine until creamy and smooth. Add the melted chocolate while continuing to beat.

8. 8

   Fill and serve

   Unroll the sponge and spread the chocolate cream over it with a spatula. Roll it up again slowly so it does not break, removing the tea towel as you go. Transfer the roulade to a serving plate and serve.

What is an orange roulade?

A roulade is a thin sponge cake rolled around a filling, a style of dessert found in several European baking traditions. This Portuguese recipe brings orange into the sponge through both juice and zest, then pairs its fresh aroma with a chocolate cream.

The method helps the delicate cake bend without cracking: it is rolled in a tea towel while warm, then unrolled, filled and rolled again.

Nutrition and macros by portion

The nutrition label shows one serving as written: 248 calories, 5g protein, 23g carbs, 12g fat.

The flour and sugars provide most of the carbohydrates, while the margarine and chocolate contribute much of the fat; eggs add protein, with a smaller amount also coming from the flour and chocolate. Serve a slice with fresh fruit to add contrast and round out the plate.

Orange in the sponge

Zest: it brings fragrant citrus oils to the batter, so grate only the coloured outer skin and avoid the bitter white pith.

Juice: it adds orange flavour and moisture. Measure the juice from one orange as specified, and have it ready before mixing.

Keeping the sponge light

Egg whites: whisk them to stiff peaks, then fold them in gently with a spatula. A light touch helps retain the air needed for a tender sponge.

Flour: add it with the baking powder at the mixer's lowest speed, then stop once the batter is smooth. Overmixing at this stage can make the cake less delicate.

The warm roll

Sugar and cloth: dust the baked sponge with sugar, cover it with a tea towel and turn it out before it cools. Roll it carefully with the towel, working from one side to the other.

Edges: trim them after peeling away the baking paper, as directed. Handle the cake gently; the first roll sets its shape for filling.

Chocolate cream

Melted chocolate: break it into pieces and melt it in the microwave, then add it to the beaten icing sugar and softened margarine while mixing. This distributes the chocolate through the filling.

Rolling again: spread the cream over the unrolled sponge and roll slowly, pulling the towel away as you go. Slow, even pressure helps avoid squeezing the filling out.

When is it done?

Bake the sponge for about 15 minutes at 180°C, until it is lightly golden. The recipe notes that the exact time depends on the oven, so begin checking towards the end of baking.

The method gives a colour cue rather than a detailed test. Avoid leaving the sponge in the oven longer than needed, as a drier cake is harder to roll.

Serving the roulade

Transfer the finished cake to a serving plate and serve as a dessert or with tea or coffee. Slice with a sharp knife, using a gentle sawing motion to keep the spiral neat.

Its orange-and-chocolate flavour suits simple accompaniments such as fresh orange segments or unsweetened tea; neither is required by the recipe.

Recipe notes & tips

• Have the tea towel and sugar ready before the sponge comes out of the oven.
• Use a tray measuring 36 x 30 cm so the sponge bakes to the thickness intended by the recipe.
• Fold the egg whites in gently rather than beating them into the batter.
• Let the chocolate cool briefly after melting so it is easier to incorporate into the margarine mixture.
• Spread the filling in an even layer, leaving the sponge easy to roll without forcing it.

Variations

• Extra orange: add a little more finely grated orange zest to the sponge.
• Chocolate choice: use another type of chocolate if you prefer a milder or more intense filling.
• Citrus swap: use lemon zest and juice for a sharper flavour.
• Fruit filling: add a thin layer of orange marmalade beneath the chocolate cream.
• Decorative finish: dust the finished roulade with a little icing sugar before serving.

Common mistakes to avoid

• Overbaked sponge: it can crack when rolled; check for light golden colour at around 15 minutes.
• Rough folding: knocking air out of the egg whites can make the sponge denser; fold them in gently.
• Waiting to roll: a cooling sponge is less pliable; roll it with the tea towel while warm.
• Uneven filling: thick patches can make rolling awkward; spread the chocolate cream evenly.
• Fast rerolling: the sponge may split or push out the filling; roll slowly and remove the towel as you go.

How to store

Keep the roulade covered in the fridge and eat within 3 days. Bring a slice briefly towards room temperature before serving; the recipe does not specify a reheating method.

Frequently asked questions