Brazilian recipe
Blender Orange Swiss Roll (Rocambole de laranja de liquidificador)
This classic Brazilian orange sponge roll is a practical, flavorful dessert prepared entirely in a blender.
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Ingredients
6 eggs
2 3/4 cups sugar
3/4 cup orange juice
1 tablespoon all-purpose flour
1 tablespoon grated orange zest
1 tablespoon baking powder
1 tablespoon butter
Extra butter for greasing
Sugar and breadcrumbs for dusting
Confectioners' sugar for dusting
Strips of 1 orange peel for garnish
2 3/4 cups sugar
3/4 cup orange juice
1 tablespoon all-purpose flour
1 tablespoon grated orange zest
1 tablespoon baking powder
1 tablespoon butter
Extra butter for greasing
Sugar and breadcrumbs for dusting
Confectioners' sugar for dusting
Strips of 1 orange peel for garnish
Where to find ingredients
You can find fresh citrus, pantry staples, and basic baking ingredients at local markets or supermarkets in urban centers. If needed, you can use plain flour as a substitute for standard baking flour, ensuring the consistency remains light.
Preparation method
- Blend all 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 the parchment paper with butter and 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 towel on a flat surface.
- Sprinkle sugar all over the towel.
- Carefully turn the baking tray over the towel to unmold the cake.
- Gently remove the parchment paper.
- Use the kitchen towel to roll up the cake from the shorter side to create the roll shape.
- Transfer the roll to a serving platter.
- Dust with confectioners' sugar and finish with the strips of orange peel.
Observations
This straightforward recipe yields a light and aromatic sponge cake, perfect for pairing with afternoon tea or serving at special gatherings.
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