I made this roll for Sunday lunch this past weekend and it turned out great! I am not a big baker but found this to be quick and easy to make. I would definitely recommend letting the cake sit in the fridge 1-2 days to allow it to moisten, before serving. It makes for a delicious end to a holiday meal and a beautiful presentation. Have a Merry Christmas everyone!
4 eggs, free-range, organic
½ cup sugar, unrefined, organic
½ cup organic spelt flour
3 Tbsp. organic cocoa powder
1 ¼ cups heavy whipping cream
3 Tbsp. powdered sugar, more for garnish
1 tsp vanilla extract
2 tsp orange zest
1 tsp orange liqueur, such as Grand Marnier
Preheat the oven to 375 F.
In a large bowl beat together eggs and sugar until thick. Sift in the flour and cocoa power, folding in gently until well blended. Pour the batter into a rimmed baking pan lined with buttered parchment paper. Bake for 15 minutes. Remove cake from the oven, place a sheet of clean parchment paper on top and roll the cake into a log, while still warm. Let cool to room temperature.
In a clean, dry bowl beat the heavy cream and sugar on high speed until stiff. Add the vanilla extract, orange zest and liqueur, combining well. Unroll the cooled cake and spread cream evenly over the top. Roll the cake back up in the same direction. Transfer to a serving platter, garnish with powdered sugar and orange slices.