Frances Bissell

Orange blossom roll

Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in
The Floral Baker: Cakes, Pastries and Breads
The Floral Baker

By Frances Bissell

Published 2014

  • About

I have developed this recipe from one of those lovely Portuguese cakes that use many eggs and little flour, and it is very different in texture from the date and orange flower roulade. You can also make a rose version, using rose petal sugar, rosewater and a dash of pink food colouring.

Ingredients

  • 4 large eggs
  • 175 g/6 oz/¾ cup

Method

Line and butter a standard Swiss roll tray.

Crack the eggs into a large bowl. Mix the dry ingredients and then add them to the eggs. Beat until pale and thick, gradually adding the orange zest and orange flower water. Pour the mixture into the prepared tin. Smooth it to the corners and bake in a preheated oven at