Try this Orange Sponge Cake Roll recipe, or contribute your own.
Suggest a better descriptionPlace egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; coat the paper with cooking spray and set aside.
In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in sugar. Stir in the orange peel, lemon juice and vanilla. Sift flour and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick).
In a large bowl with clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center. Cool in pan on a wire rack for 5 minutes.
Invert onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
Unroll cake; spread marmalade evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1 hour. Dust with remaining confectioners' sugar. Garnish with orange peel strips if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (930g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2185 | ||
Calories from Fat: 203 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.6g | 30 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 839.1mg | 258 % | |
Sodium 42285.1mg | 1458 % | |
Potassium 988.7mg | 26 % | |
Total Carbohydrate 408.6g | 120 % | |
Dietary Fiber 8.8g | 35 % | |
Sugars, other 399.8g | ||
Protein 75.4g | 108 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2185
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