Brazilian recipe
Blender Orange Swiss Roll (Rocambole de laranja de liquidificador)
This aromatic orange sponge cake is a classic Brazilian dessert, prepared efficiently in a blender for a quick and light treat.
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Ingredients
6 eggs
2 3/4 cups sugar
3/4 cup orange juice
1 tbsp all-purpose flour
1 tbsp grated orange zest
1 tbsp baking powder
1 tbsp butter
Butter for greasing
Sugar and breadcrumbs for dusting
Confectioners' sugar for dusting
Orange zest strips for garnish
2 3/4 cups sugar
3/4 cup orange juice
1 tbsp all-purpose flour
1 tbsp grated orange zest
1 tbsp baking powder
1 tbsp butter
Butter for greasing
Sugar and breadcrumbs for dusting
Confectioners' sugar for dusting
Orange zest strips for garnish
Where to find ingredients
Find fresh oranges and standard pantry staples at local markets or supermarkets like Shoprite or Palace Hypermarket. Breadcrumbs can be found in the baking aisle; if unavailable, toast stale bread and pulse into fine crumbs.
Preparation method
- Process all ingredients in a blender until the batter is smooth and well-combined.
- Grease a 36 x 24 cm baking tray with butter.
- Line the bottom and sides of the tray with parchment paper.
- Brush the parchment paper with butter and lightly dust with breadcrumbs.
- Preheat the oven to a low temperature.
- Pour the batter into the prepared baking tray.
- Bake for 50 minutes or until the surface is lightly golden.
- Spread a clean kitchen cloth over a flat surface.
- Dust the entire surface of the cloth with sugar.
- Carefully turn the baking tray over onto the cloth to unmold the sponge.
- Gently peel off the parchment paper.
- Use the kitchen cloth to roll up the sponge starting from the shorter side to create the signature shape.
- Transfer the roll onto a serving platter.
- Dust with confectioners' sugar and garnish with orange zest strips.
Observations
This straightforward recipe yields a delicate, fragrant sponge that is perfect for pairing with afternoon tea or serving as an elegant sweet finish to a special meal.
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