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Orange Cake Roll with Manzanilla Green Olive Cream

Yields1 Serving

Orange Cake Roll with Manzanilla Green Olive Cream

Pastry cream
 2 cups whole milk
 2 egg yolks
 ¼ cup wheat flour
 1 cup whipping cream
 1 cup superfine sugar
 2 tsp orange blossom water
  cup Manzanilla green olives
Sponge cake
 3 eggs
  cup superfine sugar
 3 egg yolks
 3 egg whites
  cup superfine sugar
 1 orange
 ½ cup wheat flour
Pastry cream

Rinse green Manzanilla olives and chop finely. Blend eggs with superfine sugar and whisk to incorporate as much air as possible, then add flour.


Bring milk to a boil and pour over mixture. Bring pastry cream mixture to a boil while stirring constantly with a whisk and cook for 3 minutes from the moment mixture starts to boil, continuing to stir constantly. Add orange blossom water and chopped Manzanilla olives.


Pour pastry cream mixture onto a baking sheet and cover with plastic wrap. Let cool.


Whip whipping cream with a whisk.


Once pastry cream mixture has cooled, stir again until smooth, then gently fold in whipped cream.

Sponge cake

Preheat oven to 375°F.


Beat 3 eggs, 3 egg yolks, and superfine sugar until mixture forms a ribbon. Grate orange peel and add zest to mixture. Beat 3 egg whites and superfine sugar into a meringue.


Add flour to mixture first, then meringue. Spread with a spatula on a baking sheet and bake in a convection oven for 6 to 8 minutes.


Cool on a rack.

Assembly and presentation

Cut orange into slices to arrange on cake roll slices. When sponge cake is cooked, remove from baking sheet and invert onto plastic wrap on a table.


Spread Manzanilla olive cream evenly on top.


Start rolling up cake tightly with the help of the plastic wrap.


Finish by tightening ends and make small holes to release air pockets.


Let stand in a cool place for 20 minutes and cut into slices to desired size.


Lay slices flat and top with orange slices for final presentation. Enjoy!