Description
This Orange Swiss Roll is a light and fluffy sponge cake infused with fresh orange zest and juice, filled with softly whipped cream sweetened with powdered sugar. Baked to perfection and rolled into a delicate spiral, it offers a refreshing citrus flavor balanced with creamy sweetness, making it a delightful dessert for any occasion.
Ingredients
Scale
Cake Batter
- 4 large eggs
- 100 grams (1/2 cup) granulated sugar
- 100 grams (3/4 cup) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- 1/2 teaspoon vanilla extract
Whipped Cream Filling
- 200 milliliters (3/4 cup) heavy cream
- 50 grams (1/4 cup) powdered sugar
To Finish
- Additional powdered sugar for dusting
Instructions
- Prepare the batter: Beat the 4 large eggs and 100 grams of granulated sugar together until the mixture becomes thick and pale, indicating sufficient aeration.
- Sift and fold dry ingredients: Sift 100 grams of all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt together, then gently fold this dry mixture into the egg and sugar blend to maintain airiness.
- Add flavorings: Incorporate 1 tablespoon of orange zest, 2 tablespoons fresh orange juice, and 1/2 teaspoon vanilla extract into the batter, mixing gently to combine evenly without deflating.
- Bake the cake: Pour the batter evenly into a prepared baking tray and bake in a preheated oven at 180°C (350°F) for 10-12 minutes until the cake springs back lightly to the touch and a toothpick comes out clean.
- Whip the cream: While the cake is baking, whip 200 milliliters of heavy cream with 50 grams of powdered sugar until soft peaks form, creating a light and sweet filling.
- Roll the cake: Once baked, cool the cake slightly, then roll it up gently with a clean kitchen towel to shape and prevent cracking, then unroll carefully.
- Fill and re-roll: Spread the whipped cream evenly over the unrolled cake, then re-roll it carefully to enclose the filling fully, creating a neat spiral.
- Finishing touches: Trim the ends for a clean appearance, dust the roll with additional powdered sugar, and serve fresh for best flavor and texture.
Notes
- Use a clean kitchen towel dusted with powdered sugar or cocoa powder to roll the warm cake initially to avoid sticking.
- Ensure the cake is slightly warm but not hot when rolling it initially to prevent cracking.
- The whipped cream filling can be flavored with a splash of orange liqueur for an adult twist.
- Store any leftovers wrapped in plastic wrap in the refrigerator for up to 2 days for optimal freshness.
