Just like Tartelette has mentioned, citrus, after chocolate, is her favorite flavor---well, I am sure it is for many people. I find myself always squeezing that lemon/orange juice over my cakes, regardless the recipe. It adds magic!
I chose this roll because it is my favorite roll/cake when it comes to taste (thanks to orange juice), and I love that it is simple to make. The first delicacy I thought of when thought about participating for this event was this roll, because of the aroma that orange gives it, with chocolate butter cream, it’s a winner!
You can dress it up many different ways, use it for other cake creations, and so on. I make it often; my husband loves it, his mom used to make it a lot (what a way to score points with my hubby, ha? Hahaha!)
Orange Infused Chocolate Buttercream Roll
For the jelly roll:
(this recipe can also be found
here)
6 eggs
6 Tbsp of AP flour
6 Tbsp of sugar
½ Tsp of baking powder
Mix the egg whites with sugar until stiff, then add the yolks, one by one, then flour mixed with baking power. Bake in a jelly roll pan lined with parchment paper, @ 385 F until lightly golden (not too long). Transfer onto damp kitchen towel, along with the parchment paper, and roll it up.
Chocolate butter cream:
(I use this one in many cakes, love it! Like
Dobos Torte)
4 eggs
5 oz granulated sugar
3 ½ oz bakers chocolate
1 ½ stick (12 Tbsp) unsalted butter
Mix eggs and sugar until frothy, then cook in a double boiler , stirring constantly until it starts to thicken. Then add chocolate, and mix it in. Transfer to a mixing bowl, and let it cool down, later put it in the fridge. When completely add butter cut up into pieces, and mix well with a mixer, until you get a silky textured butter cream.
Unroll the roll, sprinkle generously with freshly squeezed juice of 2-3 oranges, or about 1 cup or orange juice. In the event you don’t have oranges, you can use orange flavored juice box. Roll it up, and decorate any way you like, and enjoy!
To contribute a little more, I have also made some fruit made out of almond meal/flour.
It is so easy, seriously. You feel like a kid while you are making them, and it’s so much fun!!!
Fast too, so if you want to ad flare to your creations quickly, here is your solution, and you can make all kinds of fruit. I have learned a technique from a lovely cook from Canada, goes by name Cipelica, and she post on a Croatian cooking website (
Coolinarika).
Fruit
125 g (4.41 oz)almond flour/meal
125 sugar (4.41 oz)
50 ml (1.69 fl. oz.) water (Updated, not 100ml, it's 50ml)
½ Tsp of margarine
Food colors (yellow, red, green)
(this is how much I have used this time, you can increase accordingly, if you need more)
Boil water and sugar, then add almond flour, and mix well. Add margarine, and let it cool down. Divide into parts, and color each part any color you want by adding drops of food colors slowly.
Play with it, every time you will get better.
For citrus fruit, I have shaped it, and then poked the fruit with a toothpick to create more authentic look.
For more citrus cravings you might like Torta della Nonna!
I can’t believe I have lived a walking distance from this farm, and missed out on these great farm fresh eggs for almost 3 years! Well, now that I have discovered them, I am buying like there is no tomorrow.
Now I am baffled as to whom to pass it on, as really there are so many of you out there who blog with purpose, and love, and it’s hard to keep track who has already received which award. 
