English Breakfast Orange Marmalade Roly Poly

English Breakfast Orange Marmalade Roly Poly

This British childhood favorite, known cutely as a Roly Poly, is in essence an oven-steamed roulade cake. In our nod to the nostalgic dessert, a generous slather of tea-powered orange marmalade runs in the tight spiral of a rolled vanilla cake. 

English Breakfast Orange Marmalade Roly Poly
Makes 6 to 8 servings
  • 6 cups (1,440 grams) water
  • ¼ cup (57 grams) plus 1 tablespoon (14 grams) cold unsalted butter, cubed and divided
  • 2 cups (250 grams) self-raising/self-rising flour
  • ½ teaspoon (1.5 grams) kosher salt
  • ⅓ cup (40 grams) shredded vegetable suet*
  • ⅔ cup (160 grams) whole milk
  • 1 teaspoon (4 grams) vanilla extract
  • ¾ cup (240 grams) English Breakfast Orange Marmalade (recipe below)
  • Garnish: confectioners’ sugar
  • Clotted cream and English Breakfast Orange Marmalade, to serve
  1. Position one oven rack on lowest shelf, and place a deep 3-quart roasting pan on top. Place a second oven rack directly above pan.
  2. In a medium saucepan, bring 6 cups (1,440 grams) water to a boil over high heat. Pour boiling water into roasting pan. Preheat oven to 350°F (180°C). Spread 1 tablespoon (14 grams) cold butter onto a 14½-inch square sheet of parchment paper.
  3. In the work bowl of a food processor, place flour and salt; pulse until combined. Add remaining ¼ cup (57 grams) cold butter, and pulse until mixture is crumbly. Add shredded suet, and pulse just until combined. With processor running, add milk and vanilla in a slow, steady stream just until dough comes together.
  4. Turn out dough onto a heavily floured** surface, and roll into a 10-inch square. Transfer to prepared parchment. Spread Tea-Infused Orange Marmalade onto dough, leaving a 1-inch border on one side. Starting with opposite side, roll up dough, jelly-roll style; gently pinch seam to seal. Wrap in prepared parchment, and loosely wrap in foil, crushing ends to seal.
  5. Bake directly on oven rack above roasting pan for 1 hour. Let cool on a wire rack for 5 minutes. Remove foil and parchment. Cut ends off at a 45-degree angle. Garnish with confectioners’ sugar, if desired. Serve with clotted cream and Tea-Infused Orange Marmalade, if desired.
*We use Atora Shredded Vegetable Suet, available on amazon.com. For a definition of suet, see our glossary on page 15.

**Use plain flour or all-purpose flour for work surface. Self-rising flour can impart a bitter taste with its excess of leavening agents.

English-Breakfast Orange Marmalade
Makes about 4 cups
  • 3 cups (720 grams) water
  • 8 bags (16 grams) English breakfast tea
  • 2 large navel oranges (690 grams)
  • 2 tablespoons (12 grams) lemon zest
  • ¼ cup (60 grams) fresh lemon juice
  • 1 vanilla pod/bean, split lengthwise, seeds scraped and reserved
  • 3 cups (600 grams) granulated sugar
  1. In a medium saucepan, bring 3 cups (720 grams) water and tea bags to a boil over high heat; remove from heat. Cover and let steep for 20 minutes; discard tea bags.
  2. Peel oranges, and cut peel into ¼-inch-thick slices. Cut oranges into quarters. Add oranges and peel, lemon zest and juice, and vanilla bean and reserved seeds to tea mixture; bring to a boil over medium heat. Reduce heat to low, and simmer for 10 minutes. Discard vanilla bean.
  3. Stir in sugar, and bring to a boil over medium-high heat; cook, stirring occasionally, until mixture is thickened and a candy thermometer registers 222°F (106°C), 15 to 20 minutes. Let cool completely. Cover and refrigerate until set, about 4 hours.


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