Orange Roulade with Mascarpone Filling

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

Last updated:

Some of our posts contain affiliate links. If you buy through our links, we may receive compensation - at no cost to you.

Orange Roulade with Mascarpone Filling

This Orange Roulade ticks all the boxes – it’s darn good looking, super delicious and easy to make – and your guests are gonna love you for it!

It boasts a moist, tender, zesty orange sponge and a creamy mascarpone filling with a touch of Greek yoghurt, adding just the right amount of tang to cut through the sweetness.

Thanks to New Zealand’s ‘Food’ magazine (August/September 2015, Issue 84) for this fabulous recipe. I followed it pretty much exactly, though I did substitute a gluten-free flour blend for the wheat flour to keep the gluten-sensitive family members happy.

If you’re after a quick and easy, yet delectably tasty cake to serve your guests – one that can be converted to gluten-free if needed – then you’ll want to bookmark this recipe. I for one will most certainly be making it again!

Orange Roulade with Mascarpone Filling

Orange Roulade with Mascarpone Filling

No ratings yet
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Servings 12 servings

Ingredients
  

For the sponge:

  • Icing sugar confectioner’s sugar to dust
  • 4 size 6 large eggs, room temperature
  • 2/3 cup caster sugar superfine
  • 1 teaspoon finely grated orange zest
  • 2/3 cup flour I used a gluten-free blend
  • 3/4 teaspoon baking powder
  • 2 tablespoons fresh orange juice
  • 1 tablespoon melted butter

For the filling:

  • 200 g mascarpone
  • 1/2 cup icing sugar sifted
  • 3 tablespoons thick Greek yoghurt
  • 1 teaspoon finely grated orange zest
  • Icing sugar to dust

For the icing: (optional)

  • 1/2 cup icing sugar
  • 1-2 tablespoons fresh orange juice

Instructions
 

  • Preheat the oven to 190C (375F). Spray a 24cm x 34cm sponge roll pan (or similar) lightly with oil. Line with baking paper and spray again. Lay a clearn tea towel on the bench and sprinkle generously with icing sugar.
  • Place the eggs and sugar in the bowl of an electric mixer. Using the whisk attachment, beat on high for 8-10 minutes until the mixture is very pale and thick (when you lift the beater a ribbon of mixture should fall onto the surface). Beat in the orange zest.
  • Sift over the flour and baking powder. Using a large metal or silicon spoon, gently fold in the dry ingredients (do not stir). Fold in the orange juice and melted butter. Pour the sponge mixture into the prepared pan and gently smooth the top.
  • Bake the sponge in the preheated oven for about 15 minutes until light golden and starting to shrink away from the sides of the pan (an inserted skewer should come out clean). While still hot, use a spatula to loosen the edges if necessary and turn the sponge out onto the prepared tea towel. While the sponge is still hot, peel off the baking paper and, using the tea towel to guide you, gently roll up the sponge lengthways. Lift the roll (along with the tea towel) onto a rack and leave to cool.
  • For the filling, beat all the ingredients until just combined – don’t overbeat.
  • When ready to serve, unroll the cooled sponge and spread with the mascarpone mixture. Roll up again, trim off the untidy ends and gently place onto a serving plate.
  • If making the icing, combine the icing sugar and orange juice until a thick, but pourable consistency is attained. Dip a fork into the icing and drizzle backwards and forwards over the sponge. Cut into slices to serve.

Notes

Notes: *A swiss roll – a cake which includes flour in the mixture – should be rolled into shape while still warm. It’s the flour which gives it this pliability.
Keyword Mascarpone, Orange, Roulade
Tried this recipe?Let us know how if you liked it in the comments below!

Did you find this post useful?

Give it a star rating and let us know!

As you found this post useful...

Follow us on social media!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Recommended Posts
Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.

Comments

Leave a Comment

Recipe Rating




The maximum upload file size: 100 MB. You can upload: image. Drop file here

This site uses Akismet to reduce spam. Learn how your comment data is processed.