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Blood Orange Angel Food Cake Roll

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This Angel Food Cake Roll is the perfect spring dessert. It features a light and airy angel food cake and creamy blood orange curd filling. Topped with candied blood orange slices, this is a delectable fruit dessert that makes a truly stunning presentation.

Blood Orange Cake Roll

Why We Love This Blood Orange Angel Food Cake Roll

  • The flavors are complex, but the presentation is stunning and definitely a show stopper!
  • It's a great spring or Easter dessert.
  • Not many people have had blood oranges so it's a great way to showcase them!

What is a Blood Orange?

The blood orange is a variety of orange with a crimson, blood-colored flesh. Blood oranges get this intense red pigment from a specific antioxidant compound, anthocyanin. This antioxidant is found in many flowers and fruits, but is uncommon in citrus. The flavor of a blood orange is strong and distinct and contains notes of raspberry.

Side shot of the blood orange roulade with candied orange slices.

Because the blood orange flavor is so intense, they are ideal for cooking and baking. And since I live in California, where blood oranges are in peak season during the spring, I like to make this amazing cake roll for our family Easter celebration. Its gorgeous color and bright citrus flavor really is perfect for welcoming springtime!

Blood Orange Cake Roll

Ingredients/Shopping List

  • Blood oranges
  • Granulated sugar
  • Fresh orange juice + Blood Orange Juice
  • Eggs
  • Orange Zest
  • Lemon Juice
  • Salt
  • Unsalted Butter
  • Cream of Tartar- cream of tartar is used stabilize the egg whites
  • Vanilla Extract- orange blossom extract would be delicious here too
  • Cake Flour- we prefer cake flour, but all-purpose flour can work too
  • Powdered Sugar
  • Heavy whipping cream

Overhead shot of the candied blood orange angel food cake roll on a white cutting board.

Equipment Needed To Make This Orange Angel Food Cake

  • Saucepan
  • Cooling Rack
  • Electric Mixer
  • Mixing Bowl
  • Large rimmed jelly roll pan
  • Kitchen Towel 

How To Make This Blood Orange Cake 

  1. To make the candied orange slices combine sugar, orange juice, and 2 cups water in a large sauce pan over medium heat. Bring mixture to a boil, stirring constantly until sugar has dissolved.
  2. Reduce heat to low and add the orange slices.
  3. Cook orange slices until rind has softened, about 45 minutes, turning them every 15 minutes.
  4. Once softened, transfer slices to a wire rack and cool for one hour.

Blood Orange Curd

  1. In a medium sized heavy-bottomed pot, whisk together sugar and egg yolks until pale and smooth.
  2. Place pan on stove set over medium heat.
  3. Whisk in the blood orange and lemon juice to the egg yolk mixture.
  4. Add the salt and zest.
  5. Cook on medium heat for 4-5 minutes, stirring constantly, or until the mixture coats the back of the spoon.
  6. Once curd has thickened, remove from heat and stir in the butter.
  7. Transfer curd to a bowl, cover, and refrigerate until cold.

Angel Food Cake Roll

  1. Preheat oven to 350 degrees. Line the bottom of a large jelly roll pan (10x15x1") with parchment paper.
  2. In a large bowl, sift ½ cup of sugar and ¾ cup cake flour together.
  3. In the bowl of your mixer add the egg whites, cream of tartar, vanilla, and orange zest; beat on medium speed until soft peaks form.
  4. Gradually add the remaining ½ cup of sugar, about 2 tablespoons at a time, beating on high until stiff peaks form.
  5. Gradually fold in the flour/sugar mixture into the egg whites until combined.
  6. Spoon batter into the parchment lined pan and spread evenly.
  7. Bake for 18-20 minutes, or until the top is golden and the edges begin to shrink away from the pan.
  8. While cake is cooking, spread out a large, clean kitchen towel onto counter. Sprinkle towel with ¼ cup of powdered sugar. Once cake is done baking, loosen edges from pan (if they aren’t already) and flip cake over onto the kitchen towel. Carefully remove the parchment paper then roll the cake up (with the towel inside) beginning with the short end. Allow cake to cool completely- about 1-2 hours.
  9. Once cake has cooled, unroll and spread with curd. Reroll the cake and transfer to a serving dish.

  10. In a clean bowl, beat together heavy whipping cream and powdered sugar until stiff peaks form.

  11. Cover cake with whipped cream and refrigerate until ready to serve. When ready to serve, garnish with blood oranges.

Blood Orange Roulade on white marble cutting board with tan dish towel in background.

What is The Difference Between Angel Food Cake and Other Cakes?

Angel food cake is a type of sponge cake. Made with egg whites, flour and sugar, it differs from other cakes because it uses no butter. Instead, cream of tartar is added to stabilize the whipped egg whites and give the cake its signature light and airy structure.

Blood Orange Cake Roll

Tips for Making a Perfect Cake Roll

  • To avoid sticking, lightly coat the parchment paper with cooking spray before adding the batter.
  • Make sure the batter is spread evenly. When you pour the batter in to the jelly roll pan, use a small offset spatula to evenly spread the batter.
  • Roll the cake into the towel as soon as it comes out of the oven. When the cake is rolled warm, it is less likely to crack.
  • If you do not want to make the orange curd filling, store bought lemon curd will work too. 
  • This cake is best enjoyed the same day. You can however make the curd several days before, the candied orange slices the day before, and the cake and whipped cream the same day. 

Blood Orange Cake Roll

More Springtime Dessert Recipes For You To Enjoy

If you love this gorgeous Blood Orange Angel Food Cake Roll, you'll want to try my Strawberry Angel Food Cake, this beautiful Meyer Lemon Tart, and these Lemon Poppyseed Bars with Strawberry Frosting.

candied blood orange roulade

DON’T FORGET TO COME BACK AND LET ME KNOW HOW YOUR BLOOD ORANGE ROULADE CAME OUT!

 
Blood Orange Roulade on white marble cutting board with tan dish towel in background.
Print
Blood Orange Cake Roll
Prep Time
1 hr
Cook Time
2 hrs
Total Time
3 hrs
 
Course: Dessert
Cuisine: American
Keyword: blood orange curd recipe, blood orange recipe, spring cake recipe
Servings: 8
Author: Jackie
Ingredients
Candied Blood Orange Slices
  • 2 blood oranges unpeeled, sliced into ⅛ inch rounds
  • 1 ¼ cup granulated sugar
  • 2 tablespoons fresh orange juice
Blood Orange Curd
  • ⅔ cup granulated sugar
  • 5 egg yolks reserve egg whites for angel food cake
  • 1 ¼ cup blood orange juice juiced from about 5 blood oranges
  • 2 tablespoons blood orange zest
  • ¼ cup lemon juice
  • ¼ teaspoon salt
  • 8 tablespoons unsalted butter 1 stick
Angel Food Cake Roll
  • 9 large egg whites
  • ¾ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1 tablespoon blood orange zest
  • ¾ cup cake flour
Whipped Cream Topping
  • 1 tablespoon powdered sugar
  • ½ cup heavy whipping cream
Instructions
Candied Blood Orange Slices
  1. In a large pot or pan, combine sugar, orange juice, and 2 cups water over medium heat. Bring mixture to a boil, stirring constantly until sugar has dissolved.
  2. Reduce heat to low and add the orange slices.
  3. Cook orange slices until rind has softened, about 45 minutes, turning them every 15 minutes.
  4. Once softened, transfer slices to a wire rack and cool for one hour.
Blood Orange Curd
  1. In a medium sized heavy-bottomed pot, whisk together sugar and egg yolks until pale and smooth.
  2. Place pan on stove set over medium heat.
  3. Whisk in the blood orange and lemon juice to the egg yolk mixture.
  4. Add the salt and zest.
  5. Cook on medium heat for 4-5 minutes, stirring constantly, or until the mixture coats the back of the spoon.
  6. Once curd has thickened, remove from heat and stir in the butter.
  7. Transfer curd to a bowl, cover, and refrigerate until cold.
Angel Food Cake Roll
  1. Preheat oven to 350 degrees. Line the bottom of a large jelly roll pan (10x15x1") with parchment paper.
  2. In a large bowl, sift ½ cup of sugar and ¾ cup cake flour together.
  3. In the bowl of your mixer add the egg whites, cream of tartar, vanilla, and orange zest; beat on medium speed until soft peaks form.
  4. Gradually add the remaining ½ cup of sugar, about 2 tablespoons at a time, beating on high until stiff peaks form.
  5. Gradually fold in the flour/sugar mixture into the egg whites until combined.
  6. Spoon batter into the parchment lined pan and spread evenly.
  7. Bake for 18-20 minutes, or until the top is golden and the edges begin to shrink away from the pan.
  8. While cake is cooking, spread out a large, clean kitchen towel onto counter. Sprinkle towel with ¼ cup of powdered sugar. Once cake is done baking, loosen edges from pan (if they aren’t already) and flip cake over onto the kitchen towel. Carefully remove the parchment paper then roll the cake up (with the towel inside) beginning with the short end. Allow cake to cool completely- about 1-2 hours.
  9. Once cake has cooled, unroll and spread with curd. Reroll the cake and transfer to a serving dish.

  10. In a clean bowl, beat together heavy whipping cream and powdered sugar until stiff peaks form.

  11. Cover cake with whipped cream and refrigerate until ready to serve. When ready to serve, garnish with blood oranges.
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