Dark chocolate and bright orange are a classic pairing for winter. The deep bitterness of the cocoa balances the sharp sweetness of the citrus, creating a dessert that feels sophisticated without being heavy.
This recipe relies on a sponge method where eggs are beaten until they are thick and pale. This incorporates air into the batter, ensuring the cake remains light and flexible enough to roll without cracking. We add a splash of strong coffee to the batter, not to flavor it like mocha, but to deepen the intensity of the chocolate.
The process of rolling the cake while hot might seem intimidating, but it is the secret to the perfect spiral. By training the sponge to curl while it is still pliable, you ensure a tight, beautiful roll once it is filled with the shimmering orange marmalade.
The Recipe
Yields: 10 servings | Prep time: 25 minutes | Cook time: 15 minutes
Ingredients
- Vegetable cooking spray
- 3 eggs
- 1/2 cup sugar
- 2 tablespoons strong brewed coffee
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup cocoa
- 1/4 teaspoon salt
- 2 tablespoons cocoa (for dusting the towel)
- 1 cup reduced-calorie orange marmalade
- 1 teaspoon powdered sugar or cocoa (for garnish)
Instructions
1. Prepare the Pan Preheat your oven to 350°F (175°C). Coat a 15- x 10- x 1-inch jellyroll pan with vegetable cooking spray. Line the pan with aluminum foil. Coat the foil with cooking spray and lightly dust it with flour. This step is critical to ensure the thin cake releases easily after baking.
2. Mix the Batter In a mixing bowl, beat the eggs at medium speed with an electric mixer. Continue beating until they are light and fluffy. Gradually add the sugar, beating constantly until the mixture becomes thick and lemon-colored. Add the strong brewed coffee and vanilla extract. Beat well to combine.
3. Fold and Bake In a separate small bowl, combine the flour, 1/4 cup cocoa, and salt. Gently fold the dry ingredients into the egg mixture. Be careful not to deflate the eggs. Spread the batter evenly into the prepared pan. Bake for 15 minutes. The cake should spring back when lightly touched.
4. The First Roll While the cake is baking, sift the remaining 2 tablespoons of cocoa powder into a 15- x 10- x 1-inch rectangle shape onto a clean kitchen towel. When the cake is done, immediately loosen it from the sides of the pan. Turn the hot cake out onto the cocoa-dusted towel. Carefully peel off the foil. Starting at the narrow end, roll up the cake and the towel together. This “trains” the cake to hold the spiral shape. Place the rolled cake, seam side down, on a wire rack to cool for about 10 minutes.
5. Fill and Finish Unroll the cake carefully and remove the towel. Spread the orange marmalade evenly over the surface of the cake. Reroll the cake without the towel. Place the finished roll on a serving plate, seam side down. Let it cool completely. Just before serving, dust the top with powdered sugar or extra cocoa.
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Cocoa & Marmalade Sponge Roll
Dark chocolate and bright orange are a classic winter pairing. This Cocoa & Marmalade Sponge Roll uses a light sponge method and strong coffee to deepen the flavor. It is filled with tangy marmalade for a sophisticated dessert. An ad-free recipe from Willowgold Farms.
Ingredients
Instructions
Prepare the Pan
-
Preheat your oven to 350°F (175°C). Coat a 15- x 10- x 1-inch jellyroll pan with vegetable cooking spray. Line the pan with aluminum foil. Coat the foil with cooking spray and lightly dust it with flour. This step is critical to ensure the thin cake releases easily after baking.
Mix the Batter
-
In a mixing bowl, beat the eggs at medium speed with an electric mixer. Continue beating until they are light and fluffy. Gradually add the sugar, beating constantly until the mixture becomes thick and lemon-colored. Add the strong brewed coffee and vanilla extract. Beat well to combine.
Fold and Bake
-
In a separate small bowl, combine the flour, 1/4 cup cocoa, and salt. Gently fold the dry ingredients into the egg mixture. Be careful not to deflate the eggs. Spread the batter evenly into the prepared pan. Bake for 15 minutes. The cake should spring back when lightly touched.
The First Roll
-
While the cake is baking, sift the remaining 2 tablespoons of cocoa powder into a 15- x 10- x 1-inch rectangle shape onto a clean kitchen towel. When the cake is done, immediately loosen it from the sides of the pan. Turn the hot cake out onto the cocoa-dusted towel. Carefully peel off the foil. Starting at the narrow end, roll up the cake and the towel together. This "trains" the cake to hold the spiral shape. Place the rolled cake, seam side down, on a wire rack to cool for about 10 minutes.
Fill and Finish
-
Unroll the cake carefully and remove the towel. Spread the orange marmalade evenly over the surface of the cake. Reroll the cake without the towel. Place the finished roll on a serving plate, seam side down. Let it cool completely. Just before serving, dust the top with powdered sugar or extra cocoa.
