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 Rocambole de Laranja Orange Roulade
By Chef Leticia Moreinos Schwartz
Photo credit Kate Sears, Published by Kyle Books

Ingredients

For the Roulade:
12 whole eggs
3 cups sugar
2 cups store bought fresh orange juice
Zest of 3 oranges (preferably Navel, save them for sections)
1/2 cup all purpose flour

For the Orange-Caramel Sauce:
1/2-cup sugar
2 tablespoons water
1-cup fresh orange juice
3 navel oranges to make sections

Note on Equipment:
12 X 18 X 2 inch sheet cake pan (I used FatDaddios.com to buy mine) greased with butter, lined with parchment paper and greased again (do not let the paper go up the sides of the pan). Have a clean kitchen towel and sugar handy.

Directions

Pre-heat the oven to 350˚F. Place the eggs and sugar in the bowl of an electric mixer. Set the bowl over a pan of simmering water (bowl should not touch water) and heat just until lukewarm to the touch, whisking constantly with a long whisk to prevent curdling. Bring the bowl to the mixer and attach the whisk beater. Start beating on low speed, gradually increasing to high speed. Beat on high until mixture has thickened, whitened, and tripled in volume, about 10-12 minutes.

In the meantime, in a bowl whisk the orange juice and flour, making sure there are no lumps. Add the zest and whisk again.
In three small additions, pour some of the orange mixture into the egg mixture, carefully folding from the bottom up, trying not to deflate it too much (it won’t). Pour into the prepared baking sheet (it will be very runny and the batter will naturally find the corners of the pan).

Bake the roulade for about 25-30 minutes, rotating once during baking time, until it’s puffed, lightly golden brown, and the cake is just starting to pull away from the sides. Transfer the pan to a cooling rack and let it rest for 5-10 minutes. (Not much longer; you want to work the roulade while still warm, or it won’t stick.)

Wet a kitchen towel completely, twist, and remove excess water. Stretch the towel on a clean counter, and dust generously with sugar. Invert the roulade onto the towel, remove the pan, and carefully peel off the parchment paper. If the edges are too dark, you might want to trim them slightly, or they will leave a dark trace inside the roulade.

Roll the cake so that the short side is closest to you. Be careful— you want to roll tightly, without letting it break; be sure to leave the seam on the bottom. Trim the two outer sides to make a clean cut. Let it cool at room temperature before transferring to a plate
Using a long spatula, carefully transfer the cake to a rectangular plate. Serve with orange sauce and sections on the side.

To Make the Sauce:
In a medium saucepan, place the sugar and water. Cook over high heat until the sugar turns into a light brown caramel. Add the orange juice—it will splash. Cook, whisking constantly over low heat, until it is well blended (3 to 5 minutes). Strain through a fine sieve and pour into a serving bowl.

Notes

 Recipe: Kosher, parve or dairy

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