Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan (or any shallow rectangular baking pan) with parchment paper and lightly grease it.
2. Make the Sponge Cake:
- In a large bowl, beat the egg yolks with the sugar and vanilla extract until thick and pale in color.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg yolk mixture, alternating with the milk, mixing until just combined.
- In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, being careful not to deflate the mixture.
3. Bake the Cake:
- Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when touched lightly in the center.
- While the cake is baking, prepare a clean kitchen towel and generously dust it with powdered sugar.
4. Roll the Cake:
- Once the cake is done, immediately invert it onto the prepared kitchen towel. Carefully peel off the parchment paper. Starting from the short end, gently roll the cake up with the towel inside. Let it cool completely in this rolled-up shape.
5. Add the Filling:
- Once the cake has cooled, unroll it gently and spread the orange marmalade evenly over the surface. Re-roll the cake (without the towel) and place it seam-side down on a serving plate.
6. Garnish and Serve:
- Dust the top with powdered sugar or decorate with whipped cream and orange zest if desired. Slice and serve.
This Rollo Relleno de Mermelada de Naranja is a refreshing and zesty dessert that pairs beautifully with a cup of tea or coffee!
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