Torta de Laranja / Orange Pinwheel, custard version
(Originally published on 13 Dec 2015 at https://CornFreeHippie.com)
I grew up with my Mãe often having a torta filled with a jam in our cake stand. I remember it being a cake-style roll with granulated sugar on the outside and a fruity jam in the inside. It was of course a treat made with gluten and so in order to have recapture this comfort food, I developed recipe that is egg-based and is flavored with orange. Below I also offer flavor and filling variations to the recipe.
Ingredients
8 eggs
1 cup coconut sugar
1 orange, zest & juice
1 Tbsp. palm shortening
Method
Preheat oven to 375ºF.
In a bowl, beat eggs with coconut sugar until mixture thickens.
Melt shortening in a pan on stove-top.
Add melted shortening, orange zest & juice to egg/sugar mixture.
Grease a 13.5''x 9.5'' jelly roll pan (if you have a smaller pan, do not use all the mixture, to prevent breaking the role when folding; roll should be about 1/2'' thick).
Place parchment paper on pan & grease with shortening.
Place mixture in pan.
Bake for 20 minutes.
Sprinkle some sugar on top of a clean kitchen towel. (Or skip the extra sugar).
Turn baked roll onto kitchen towel (without letting it cool down).
Remove parchment paper. Use a filling such as royal icing or jam inside the torta / pinwheel / roll by spreading it on the side where parchment paper was.
Start on narrower side of roll & roll aided by kitchen towel. Touching the roll is avoided as the towel does the work.
Slice roll once cooled.
Cinnamon Roll Variation
Omit orange or leave in for a yummy citrus treat.
Make coconut sugar & cinnamon filling by mixing the latter in coconut oil or palm shortening to desired taste & consistency.
Spread filling on dough.
Roll & cut into slices of desired thickness.
Strawberries & Cream variation
Omit or leave in orange as desired.
Whip coconut cream with vanilla powder & sugar.
Line torta/pinwheel with cream filling.
Top with sliced strawberries.
Roll. Slice & serve.
