Torta de laranja {Portuguese orange roll}

Torta de laranja {Portuguese orange roll}


This is one of those recipes that has been wafting around my “to do” recipe folder for many years. It has less than a handful of ingredients, is very easy to make and is deliciously refreshing. Come to think of it, I had a version of this at Sweet Belem earlier this year. Essentially it’s a rolled orange omelette with enough sugar to almost make your teeth hurt.



torta de laranja


  • 1 tbsp cornflour
  • 150 ml freshly squeezed orange juice
  • 200 g caster sugar
  • grated rind of 1 orange
  • 5 large eggs, beaten


Preheat oven to 180°C.

Dissolve the cornflour in the juice, then mix in the sugar, orange rind and beaten eggs. Combine well, but don’t whisk too hard.

Grease and line a 20.5cm x 30.5 cm baking tray suitable for a Swiss roll (the lining paper must also be greased and sprinkled with sugar). Pour the cake mixture onto the tray and bake for 15-20 minutes until the cake is firm and has a rich colour.

Turn onto a slightly damp, clean cloth, sprinkled with sugar. Trim edges and roll up carefully, using the cloth.

Place in a sugared serving dish and, when cold, sprinkle with sugar.

Serve cut into slices.


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