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Orange Custart-Filled Chocolate Roll

Orange Custart-Filled Chocolate Roll

  • PRINT

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1/3 cup water
  • ORANGE CUSTARD FILLING (recipe follows)
  • 3 eggs , separated
  • 1 teaspoon vanilla extract
  • 2/3 cup granulated sugar plus 1 tablespoon , divided
  • 1/2 cup all-purpose flour
  • 1/3 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup whipping cream cold
  • 2 tablespoons powdered sugar

Directions

  • 1. Prepare ORANGE CUSTARD FILLING. Heat oven to 375°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil.
  • 2. Beat egg yolks and vanilla in large bowl on high speed of mixer about 3 minutes. Gradually add 1/3 cup granulated sugar, beating until thick and lemon colored. Stir together flour, cocoa, 1/3 cup granulated sugar, baking soda and salt; add alternately with water to yolk mixture, beating on low speed just until batter is smooth.
  • 3. Beat egg whites in medium bowl until foamy; add remaining 1 tablespoon granulated sugar, beating until stiff peaks form. Carefully fold beaten whites into chocolate mixture. Spread batter evenly into prepared pan.
  • 4. Bake 15 to 18 minutes or until top springs back when touched lightly in center. Immediately loosen cake from edges of pan; invert on towel sprinkled with powdered sugar. Carefully remove foil. Immediately roll cake in towel starting from narrow end; place on wire rack to cool.
  • 5. Unroll cake; remove towel. Spread with filling; reroll cake. Refrigerate until chilled. Beat whipping cream and powdered sugar in small bowl until stiff; spread over roll. Garnish as desired. 10 to 12 servings.
  • ORANGE CUSTARD FILLING
  • 1/3 cup all-purpose flour
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/3 cup orange juice
  • 2 egg yolks
  • 1/4 cup cold whipping cream
  • In top of double boiler, stir together flour, sugar and salt. Gradually add milk, stirring until blended. Stir in orange juice. Cook over hot, not boiling, water, stirring constantly, until thickened, about 10 minutes. In small bowl, beat egg yolks; add about 1 cup hot mixture, stirring until blended. Return all of egg mixture to top of double boiler. Cook, stirring constantly, until thickened, about 2 minutes. Remove from heat; pour into large bowl. Place wax paper directly on surface. Cool. Refrigerate until cold. In small mixer bowl, beat whipping cream until stiff; fold into custard mixture. About 2 cups filling.

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