When making roulades such as this one, there are a few tips to help them turn out right. First, after baking, turn the jelly roll cake out onto a clean kitchen towel that's been dusted with sugar to keep it from sticking. Then you will actually roll up the cake and the towel into a cylinder to help set the shape before unrolling, filling, and rerolling (this time without incorporating the towel!).


  • 6 large eggs
  • 150 grams sugar
  • 1 tablespoon cornstarch
  • 1 Orange (zested and juiced)
  • 3 oranges (juiced)
  • 50 grams sugar
  • 1 teaspoon cornstarch


  1. Preheat oven to 180°C (approximately 350°F).
  2. Beat eggs and sugar.
  3. Add sifted cornstarch, orange juice and zest.
  4. Whisk until smooth.
  5. Grease a baking sheet, line with parchment paper and sprinkle with sugar.
  6. Transfer batter to prepared baking sheet.
  7. Bake in preheated oven for about 10 minutes or until cooked.
  8. Invert cake onto a tea towel and remove parchment paper.
  9. Use tea towel to gently roll up cake and let cool for about 10 minutes.
  10. Heat juice of two oranges and sugar in a saucepan and bring to a boil.
  11. In a separate bowl, combine juice of third orange with remaining cornstarch and add to the boiling mixture.
  12. Remove from heat and whisk until slightly thickened.
  13. Cool to room temperature.
  14. Unroll the cake.
  15. Spread an even coating of orange filling over the top of cake.
  16. Roll cake back into a tight spiral. Remove the towel.
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