This vanilla cream and orange jelly roll cake is the prettiest roll cake I’ve ever made. And it’s only the second roll cake I’ve made so far. 😁 So I can’t exactly say I’ve become an expert at making roll cakes, but I can say that this one turned out really well.
This isn’t exactly a simple recipe, as there are several components to prepare and a few steps that require a little extra attention. But the final result is definitely worth the effort, especially if you’re looking for a dessert that looks spectacular when you bring it to the table.
I really love the combination of the cocoa sponge cake, smooth vanilla cream and orange jelly. The cream is sweet and silky, while the orange adds a fresh, slightly tangy note that balances the dessert really well.
And there’s one more thing I love about this roll cake: when you slice it, every piece looks a little different, with little pieces of orange jelly hidden in the vanilla cream. 🤩
Tips for Making a Perfect Roll Cake
There are a few things worth paying attention to when making this roll cake, especially if you haven’t made a rolled sponge cake before.
For a light and flexible sponge cake, try not to deflate the whipped egg whites when folding in the dry ingredients. Mix gently, using upward folding motions. This is not the time for vigorous mixing. 😁
It’s just as important not to overbake the sponge cake. If it dries out, it will be harder to roll and may crack. Once you take it out of the oven, roll it while it’s still warm, together with the parchment paper and kitchen towel. This helps the sponge cake take on the rolled shape and makes it easier to assemble once it has cooled.
The vanilla cream needs to be completely cool before assembling the roll cake. This is important for both the texture of the cream and the sponge cake. We don’t want to spread warm cream over a sponge cake we’ve just worked so hard to keep light and fluffy. 😅
The gelatin helps the vanilla cream stay firm enough inside the roll cake. Once bloomed, it should be incorporated into the warm, but not boiling, cream. The cream then needs to cool completely before being combined with the whipped cream.
The orange jelly also needs a little patience. The orange juice only needs to be heated enough to dissolve the gelatin; there’s no need to bring it to a boil. Once prepared, let it set in the refrigerator until firm enough to cut into small pieces.
When assembling the roll cake, don’t spread the cream all the way to the edges. Leave about 1 cm of space around the edge, as the cream will move slightly when you roll the sponge and we don’t want it squeezing out from the sides.
Once the vanilla cream is spread, distribute the pieces of orange jelly as evenly as possible. They don’t need to be arranged perfectly — each slice will look a little different anyway.
Roll the sponge cake as tightly as you can, but don’t press too hard. The goal is to get a compact roll cake, not to squeeze all the filling out. 😁
Don’t rush into slicing it. After assembling, the roll cake needs some time in the refrigerator for the cream and jelly to set properly. I recommend chilling it for a few hours before serving, and you can even make it a day ahead.
For neat slices, use a sharp knife and wipe the blade between cuts.
For the decoration, I used melted chocolate and berries because I really love the combination of chocolate and orange. But you can easily improvise depending on what you have on hand: a few orange slices, some grated orange zest, berries, or even a simple dusting of powdered sugar.
It doesn’t have to be perfect. After all, the best part is slicing it and seeing what’s inside. ❤️
How to Store the Roll Cake
Store the roll cake in the refrigerator, in an airtight container or well covered, to prevent it from absorbing other smells from the fridge.
In fact, this is one of those desserts that can easily be made a day ahead. After a few hours in the refrigerator, the cream will be nicely set, the flavors will have had time to come together, and the roll cake will slice much more beautifully.
Frequently Asked Questions
Can I use store-bought orange juice?
Yes, but I recommend using freshly squeezed orange juice. The flavor is more intense and comes through much better in the orange jelly.
Can I replace the orange jelly?
Yes. You can try the same idea with another citrus juice, depending on your preference. That said, the combination of orange, vanilla and cocoa is one of my favorite things about this roll cake.
Why does my sponge cake crack when I roll it?
Most likely, the sponge cake was overbaked and became too dry. The timing of rolling also matters: if you let the sponge cool completely without rolling it, it will be more difficult to shape without cracking.
More Roll Cake Recipes
If you enjoy roll cakes, I have a few more recipes on the blog that you might like to try. ❤️
White Chocolate Ganache Swiss Roll with Mango and Tonka
Snickers Swiss Roll with Salted Caramel and Chocolate
Vanilla Cream and Orange Jelly Roll Cake Recipe
12
slices30
minutes12
minutes270
kcalA fluffy roll cake filled with smooth vanilla cream and orange jelly, made with a cocoa sponge cake and finished with a simple chocolate and berry decoration.
Ingredients
- Sponge Cake (30 x 40 cm baking pan)
5 eggs
3 tbsp flour
2 tbsp cocoa powder
5 tbsp sugar
3 tbsp oil
a few drops of vanilla extract
1 tbsp powdered sugar
- Vanilla Cream
2 ½ tbsp flour
500 ml milk
5 tbsp sugar
100 g butter
200 ml sweetened liquid whipping cream
5 g gelatin
a few drops of vanilla extract
- Orange Jelly
200 ml fresh orange juice
5 g gelatin
Directions
- Sponge Cake
- Separate the egg whites from the yolks and beat the egg whites until foamy.
- Add the sugar and continue mixing until the sugar has dissolved.
- Lightly beat the egg yolks and gently fold them into the egg whites.
- Add the oil and vanilla extract, then sift the cocoa powder and flour over the mixture.
- Gently fold everything together using a wooden spoon or spatula, with upward motions while rotating the bowl clockwise, until all the ingredients are well combined. Be careful not to deflate the egg whites, as this will help keep the sponge cake light and fluffy.
- Pour the batter into a baking pan lined with parchment paper and smooth the surface with a spatula.
- Bake in a preheated oven at 180°C (350°F) for 10–12 minutes.
- Once baked, leave the sponge cake in the pan for 2 minutes, then dust the entire surface with powdered sugar. Transfer the sponge cake, together with the parchment paper, onto a clean kitchen towel and roll it as tightly as possible inside the towel. You can roll it either widthwise or lengthwise; for this roll cake, I recommend rolling it lengthwise. Leave it wrapped until completely cool.
- Vanilla Cream
- In a small saucepan, combine the sugar and flour.
- Gradually add the milk, whisking continuously.
- Place the saucepan over low heat and whisk constantly until the mixture thickens and reaches a pudding-like consistency.
- Remove from the heat and add the vanilla extract and butter.
- Bloom the gelatin in a glass with 1 tablespoon of cold water and let it sit for about 10 minutes. Let the vanilla cream cool for about 10 minutes, then add the bloomed gelatin and stir occasionally until it has completely dissolved. Set aside to cool completely.
- Whip the cream. Once the vanilla cream has cooled completely, add it to the whipped cream and mix until smooth and well combined. Refrigerate the cream until firm.
- Orange Jelly
- Bloom the gelatin in a glass with 1 tablespoon of cold water and let it sit for about 10 minutes.
- Pour the orange juice into a small saucepan and heat until almost boiling, making sure not to let it boil.
- Add the bloomed gelatin to the warm juice and stir until completely dissolved. Leave to cool to room temperature, then refrigerate until the jelly has set. This takes about an hour.
- Assembly
- Unroll the completely cooled sponge cake and remove the parchment paper.
- Spread the vanilla cream over the sponge, leaving about 1 cm (½ inch) of space around the edge to prevent the filling from spilling out when rolling.
- Cut the orange jelly into small pieces and distribute them over the vanilla cream.
- Roll the sponge cake as tightly as possible without pressing too hard.
- Decorate with melted chocolate and berries.