Brazilian recipe
Orange Blender Sponge Roll (Rocambole de laranja de liquidificador)
This classic orange sponge roll is a practical and flavorful Brazilian dessert, prepared entirely in a blender for maximum ease.
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Ingredients
6 eggs
2 3/4 cups sugar
3/4 cup orange juice
1 tbsp wheat 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
Strips of orange peel for garnish
2 3/4 cups sugar
3/4 cup orange juice
1 tbsp wheat 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
Strips of orange peel for garnish
Where to find ingredients
Find fresh oranges, eggs, and pantry staples like wheat flour and sugar at local town markets or neighborhood grocery shops. Breadcrumbs can be bought pre-made in the baking aisle or prepared by crushing dried bread.
Preparation method
- Blend all the ingredients together 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 sprinkle lightly 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 out on a flat surface.
- Sprinkle sugar evenly over the entire surface of the towel.
- Carefully invert the baking tray onto the towel to unmold the cake.
- Remove the parchment paper carefully.
- Use the kitchen towel to roll the cake tightly from the shorter side, creating the traditional log shape.
- Transfer the roll to a serving platter.
- Dust with confectioners' sugar and finish the decoration with the orange peel strips.
Observations
A simple and quick recipe that yields a light, aromatic sponge roll, perfect for afternoon tea or as a delightful dessert for special occasions.
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