John Myers
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Quick Orange Buttercream Roll
The perfect quick orange buttercream roll recipe with a picture and simple step-by-step instructions.
Light sponge base:
- 2 Pc. Eggs
- 2 Pc. Egg yolk
- 75 g Sugar
- 1 packet Vanilla sugar
- 75 g Sifted flour
Cream:
- 250 g Sweet cream butter
- 1 packet Vanilla cake cream
- 300 ml Water
- 1 Pc. Orange
- 1 tablespoon Grated block chocolate
Jellyroll :
- Beat eggs, egg yolks + sugar for 10 minutes until frothy. Sieve in flour, fold in.
- Line the square tray with baking paper, fold over the edge at the front. Spread the dough. Bake for 10 minutes at 180 ° C
- Immediately fall onto a sugared towel, peel off the paper, roll it up and let it cool down.
Butter cream :
- Stir the butter until foamy, add water + powder, continue beating until the cream has combined well.
- Coat the floor. Peel the orange, cut out the fillets, place in 2 rows. Roll everything up. Separated mine in the middle.
- Brush the outside with cream, pour the rest of the cream into a cake syringe, decorate as desired.
- Sprinkle block chocolate in the spaces in between.
- In the bleed.
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