Easy Portuguese Orange Roll Cake Recipe

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If you enjoy citrus desserts, this easy Portuguese Orange Roll Cake is a must-try recipe. Known in Portugal as Torta de Laranja, this soft, delicate sponge cake is flavored with fresh orange juice and orange zest. The result is a light, moist, and aromatic dessert, perfect for breakfast with a cup of coffee.

This orange roll cake is made with simple ingredients you probably already have in your kitchen, such as eggs, sugar, flour, and fresh oranges, providing a citrusy flavor in every bite. Whether you’re after an elegant dessert for guests or a quick and easy roll cake, this recipe offers authentic flavor with minimal effort and maximum results.

If you enjoy homemade, fluffy, and simple cakes for a delicious family breakfast, here are some recipes you might like: Fluffy Egg White Cake, Lemon Pound Cake, or Orange Sponge Cake.

Ingredients for Portuguese Orange Roll Cake (Torta de Laranja)

Here you'll find all the ingredients needed to make this recipe:

Eggs - They provide structure and help the cake rise.
Granulated sugar - Sweetens the cake and helps retain moisture.
All-purpose flour - Forms the base of the cake, providing stability so it can be rolled without breaking.
Orange juice - Adds fresh citrus flavor and natural moisture.
Orange zest - Intensifies the orange aroma and gives a more intense citrus flavor.
Baking powder - Acts as a leavening agent, helping the cake rise and become light and fluffy.
Margarine - Helps improve the soft texture of the cake and prevent it from drying out.

Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.

How to Make Portuguese Orange Roll Cake

Step 1: Preheat the oven to 180ºC (350ºF).

Step 2: Separate the egg yolks from the egg whites. Beat the egg whites until stiff peaks form and refrigerate until firm and stable.

Step 3: Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the egg yolks together with the sugar and orange zest on medium speed until the mixture becomes light, creamy, and pale. Add the softened butter and orange juice gradually, continuing to beat until fully incorporated.

Step 4: Next, add the flour combined with the baking powder and mix until the batter is smooth and free of lumps. Finally, gently fold in the beaten egg whites using a spatula.

Step 5: Grease a baking tray (36 × 30 cm (14¼ × 11¾ inches)) with butter and line it with parchment paper. Evenly spread the batter over the prepared tray using a spatula. Bake for about 15 minutes, or until lightly golden on top. Baking time may vary depending on your oven, so keep an eye on it toward the end.

Step 6: When the cake is baked, remove it from the oven and sprinkle the top with sugar. Cover the cake with a tea towel and carefully flip it onto a work surface. Gently remove the baking tray and peel off the parchment paper.

Step 7: Trim the edges of the cake with a sharp knife. Starting from one short end, use the tea towel to help you roll the cake tightly and evenly, removing the towel slowly as you roll. Once fully rolled, transfer the cake to a rectangular serving plate. Let it rest briefly before slicing and serving.

Tips for Orange Roll Cake

• Use fresh orange juice for a more vibrant flavor.

• Roll the cake while it’s still warm to prevent it from cracking.

• Don’t overbake the cake or it may become dry.

• Gently fold in the egg whites to keep the batter airy and light.

• Dust with sugar before rolling for a traditional finish.

FAQs

Can I make an orange roll cake without fresh oranges?

Yes, but fresh orange juice and orange zest provide the best natural citrus flavor, especially in a traditional Portuguese orange roll cake.

Why did my orange roll cake crack?

Roll cakes often crack if they cool down too much before rolling or if the cake is overbaked.

Can I store orange roll cake?

Absolutely. Store it in an airtight container for up to 2-3 days.

Portuguese Orange Roll Cake (Torta de Laranja)

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by Pedro Barbosa

Category:Easy Breakfast Ideas, Easy Desserts, Recipes

Cuisine: Portuguese

Difficulty: Intermediate

Servings: 12 slices

Prep Time:25 m

Cook Time:15 m

Total Time:45 m

INGREDIENTS

4 medium eggs
100 grams (1/2 cup) granulated sugar
100 grams (3/4 cup) all-purpose flour
Juice of one orange
Zest of one orange
Sugar for dusting
1 teaspoon baking powder
50 grams (1/4 cup) margarine

INSTRUCTIONS

Preheat the oven to 180ºC (350ºF).
Separate the egg yolks from the egg whites. Beat the egg whites until stiff peaks form and refrigerate until firm and stable.
Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the egg yolks together with the sugar and orange zest on medium speed until the mixture becomes light, creamy, and pale. Add the softened butter and orange juice gradually, continuing to beat until fully incorporated.
Next, add the flour combined with the baking powder and mix until the batter is smooth and free of lumps. Finally, gently fold in the beaten egg whites using a spatula.
Grease a baking tray (36 × 30 cm (14¼ × 11¾ inches)) with butter and line it with parchment paper. Evenly spread the batter over the prepared tray using a spatula. Bake for about 15 minutes, or until lightly golden on top. Baking time may vary depending on your oven, so keep an eye on it toward the end.
When the cake is baked, remove it from the oven and sprinkle the top with sugar. Cover the cake with a tea towel and carefully flip it onto a work surface. Gently remove the baking tray and peel off the parchment paper.
Trim the edges of the cake with a sharp knife. Starting from one short end, use the tea towel to help you roll the cake tightly and evenly, removing the towel slowly as you roll. Once fully rolled, transfer the cake to a rectangular serving plate. Let it rest briefly before slicing and serving.