Pinwheel Chocolate Cake

For the Chocolate Sponge

• 6 large eggs, separated
• 1 2/3 cups plus 1 tablespoon (347 g) granulated sugar, divided
• 1 cup (125 g) all-purpose flour
• 2/3 cup (57 g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 2/3 cup (160 ml) water
• 2 tablespoons confectioners’ sugar, for the towel

For the Orange Cream

• 2 packages (4-serving size each) vanilla instant pudding and pie-filling mix
• 3 cups (720 ml) cold milk
• 2 tablespoons orange-flavored liqueur, or 1/2 teaspoon orange extract
• A few drops red food coloring, optional

For the Chocolate Cream Frosting

• 2/3 cup (133 g) granulated sugar
• 1/3 cup (28 g) unsweetened cocoa powder
• 1 1/4 cups (300 ml) cold heavy whipping cream
• 1 teaspoon vanilla extract
• Sweetened whipped cream or finely grated orange peel, for garnish (optional)

Instructions

1. Heat the oven to 375°F (190°C). Line a 15 1/2 × 10 1/2 × 1-inch jelly-roll pan with foil and grease the foil generously.
2. For the orange cream, whisk the instant pudding mix with the cold milk and orange liqueur. For an alcohol-free version, use orange extract and optional food coloring. Whisk until thickened, then refrigerate.
3. Beat the egg yolks on high speed until thick and lemon-colored, about 3 minutes. Gradually beat in 1 cup of the sugar and continue beating for 2 minutes.
4. Whisk together the flour, cocoa, 2/3 cup sugar, and baking soda. Add this dry mixture to the yolks alternately with the water, beating on low speed until smooth.
5. In a clean bowl, beat the egg whites until foamy. Add the remaining 1 tablespoon sugar and beat to stiff peaks. Gently fold the whites into the chocolate batter.
6. Spread 3 cups of batter in the prepared pan, reserving the rest. Bake for 15 to 18 minutes, until the top springs back when lightly touched. Turn onto a clean towel dusted with confectioners’ sugar and cool completely. Repeat with the remaining batter.
7. Cut each cooled cake crosswise into five rectangles, each about 2 3/4 inches wide. Spread a slightly heaping 1/3 cup orange cream over every strip, reaching the ends.
8. Roll one strip from a short end, jelly-roll style, and stand it cut-side up in the center of a 9-inch springform pan. Wrap the remaining strips snugly around the center roll to form one large spiral. Cover and chill for 1 hour, until firm, then remove the pan side.
9. For the frosting, whisk together the sugar and cocoa. Add the cold cream and vanilla and beat until stiff. Frost the top and sides of the cake.
10. Garnish with whipped cream or grated orange peel, if desired. Refrigerate for at least 3 more hours before serving and keep leftovers chilled.