Description
A light and airy sponge cake infused with warm cinnamon and bright orange zest, rolled with a velvety cream filling and decorated to look like a rustic winter log.
Ingredients
Scale
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 cup all-purpose flour, sifted
- 1 teaspoon ground cinnamon
- 1 tablespoon orange zest
- 2 tablespoons unsalted butter, melted and cooled
- 1 cup heavy whipping cream, chilled
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Extra powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a 10×15 inch jelly roll pan with parchment paper.
- Beat eggs and granulated sugar on high speed for 5-8 minutes until the mixture is thick and reaches the ribbon stage.
- Sift flour and cinnamon together, then gently fold into the egg mixture with a spatula until just combined.
- Stir in the orange zest and melted butter carefully to maintain aeration.
- Spread batter evenly in the pan and bake for 10-12 minutes until the top springs back.
- Invert the hot cake onto a towel dusted with powdered sugar, remove parchment, and roll the cake up tightly from the short end. Let cool completely.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Unroll the cooled cake, spread the whipped cream filling evenly, and roll it back up.
- Frost the exterior with remaining cream, use a fork to create bark textures, and dust with powdered sugar.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired