Brazilian recipe
Easy Blender Orange Swiss Roll (Rocambole de laranja de liquidificador)
This classic Brazilian orange sponge roll is a quick and flavorful dessert, prepared entirely in a blender for maximum convenience.
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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
Icing 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
Icing sugar for dusting
Orange zest strips for garnish
Where to find ingredients
Find fresh oranges, eggs, and baking staples at your local neighborhood market or supermarket's pantry and produce aisles. For a similar effect, you may use fine semolina as a substitute for breadcrumbs if needed, though traditional breadcrumbs are preferred.
Preparation method
- Blend all the ingredients in a blender until the batter is smooth and homogeneous.
- Grease a 36 x 24 cm baking tray with butter.
- Line the bottom and sides of the tray with parchment paper.
- Brush butter over the parchment paper and dust with breadcrumbs.
- Preheat the oven to a low temperature.
- Pour the batter into the prepared tray.
- Bake for 50 minutes or until the surface is lightly golden.
- Spread a clean kitchen towel on a flat surface.
- Sprinkle sugar all over the towel.
- Carefully turn the baking tray over onto the towel to unmold the cake.
- Gently peel off the parchment paper.
- Use the kitchen towel to roll up the sponge starting from the shorter edge to create the swiss roll shape.
- Transfer the roll to a serving platter.
- Dust with icing sugar and garnish with orange zest strips.
Observations
This straightforward recipe yields a light and aromatic sponge roll, perfect for pairing with afternoon tea or serving as a refined treat during special occasions.
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