Brazilian recipe
Blender Orange Swiss Roll (Rocambole de laranja de liquidificador)
This classic orange roll is a practical and flavorsome dessert, whipped up entirely in the blender for a light, aromatic treat.
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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
Butter for greasing
Sugar and breadcrumbs for dusting
Confectioners' sugar for dusting
Strips of 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
Butter for greasing
Sugar and breadcrumbs for dusting
Confectioners' sugar for dusting
Strips of orange peel for garnish
Where to find ingredients
Find fresh oranges, eggs, and pantry staples like sugar and flour at local grocery markets. If specific oranges are unavailable, standard juice oranges will work well; breadcrumbs can be found in the baking aisle.
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 dust with breadcrumbs.
- Preheat the oven to a low temperature.
- Pour the batter into the prepared tray.
- Bake for 50 minutes or until the top is lightly golden.
- Lay a clean kitchen towel out on a flat surface.
- Sprinkle sugar generously over the entire surface of the towel.
- Carefully invert the tray over the towel to unmold the cake.
- Gently peel away the parchment paper.
- Using the kitchen towel as a guide, roll the sponge from the shorter side into a log shape.
- Transfer the roll to a serving platter.
- Dust with confectioners' sugar and garnish with orange peel strips.
Observations
A simple and efficient recipe that yields a light, fragrant sponge, ideal for pairing with afternoon tea or serving at special gatherings.
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