Portuguese Orange Roll
A thin, moist and intensely citrusy roll, shaped while still warm. This representative formula follows two independent Portuguese recipes that agree on the main proportions, while retaining their documented variation in starch and juice rather than claiming a single definitive version.
- Yields
- 4–6 servings
- Prep
- 15 min
- Cook
- 20 min
Ingredients
- 8 Eggs
- 350 g Sugar
- 2–3, zest of 1–2 and juice Oranges
- 12–50 g Cornflour (cornstarch)
- as needed for greasing Butter
- as needed Sugar for turning out
Method
Heat the oven to 180–190°C. Grease a large rectangular tray, line it with baking parchment and grease the paper as well.
Mix the sugar with the cornflour. Add the eggs and orange zest and stir just until evenly combined.
Mix in the orange juice. Pour the batter into the tray and spread it into an even layer.
Bake for about 20 minutes, until the surface is set but the roll remains moist and flexible. Do not overbake.
Sprinkle a clean cloth or sheet of baking parchment with sugar. Immediately turn the roll out onto it and carefully remove the baking paper.
Roll while still warm, using the cloth or paper to guide it without pressing too tightly. Leave to cool seam-side down.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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