If you are a fan of light, citrusy desserts that are both elegant and delightfully fluffy, you are about to fall in love with this Orange Swiss Roll Recipe. This classic European treat combines a soft orange-infused sponge cake with a luscious creamy filling, resulting in a perfect spiral of sweet and zesty goodness. Each bite delivers a refreshing burst of fresh orange, wrapped in a tender cake that melts in your mouth, making it a fantastic choice for family gatherings, afternoon tea, or any celebration where you want to impress with a homemade masterpiece.
Ingredients You’ll Need
Creating this Orange Swiss Roll Recipe is truly a breeze thanks to the simple, thoughtfully chosen ingredients. Each element adds a unique touch—eggs for lightness, fresh orange zest and juice for that bright citrus kick, and cream for a silky, dreamy filling. These pantry staples come together beautifully to make a show-stopping dessert.
- 4 large eggs, at room temperature: Room temperature eggs whisk up fluffier, creating the perfect sponge texture.
- 3/4 cup granulated sugar: Sweetens the cake and helps achieve that lovely fluffy consistency.
- 1 teaspoon vanilla extract: Adds warm, aromatic depth that complements the orange zest perfectly.
- Zest of 1 large orange: Delivers intense citrus flavor and fragrance to brighten every bite.
- 1/4 cup fresh orange juice: Infuses moisture and tangy nuance, enhancing the sponge’s lightness.
- 3/4 cup all-purpose flour: The base of the sponge, sifted for a fine, tender crumb.
- 1 teaspoon baking powder: Gives a gentle lift to keep the cake airy but stable enough to roll.
- Pinch of salt: Balances sweetness and enhances the other flavors.
- 1 cup heavy cream, cold: Whipped for a rich, silky filling that contrasts with the sponge.
- 2 tablespoons powdered sugar: Sweetens the cream while keeping it smooth and light.
- 1/2 teaspoon vanilla extract: Elevates the cream filling with subtle warmth.
- 1 teaspoon orange zest: Freshens the whipped cream with that unmistakable citrus sparkle.
- Powdered sugar for dusting (optional): Adds a pretty finishing touch and delicate sweetness.
- Orange slices or zest for garnish (optional): Creates a visually stunning presentation that’s as inviting as the taste.
How to Make Orange Swiss Roll Recipe
Step 1: Prepare the Pan and Preheat
Start by preheating your oven to 350°F (175°C). Line a jelly roll pan with parchment paper—this will make it super easy to roll your cake later without any sticking issues. Taking the time to prepare the pan well sets the stage for a flawless sponge.
Step 2: Whip Eggs and Sugar
In a large bowl, beat the room temperature eggs with the granulated sugar until the mixture becomes pale, thick, and fluffy. This is crucial for that light sponge texture. Patience here pays off as the eggs incorporate air, giving your cake its tender crumb and lofty structure.
Step 3: Add Flavorings
Gently fold in the vanilla extract, orange zest, and fresh orange juice. Mixing these in carefully ensures the vibrant orange flavor is evenly distributed without deflating your perfectly whipped eggs. This step infuses your batter with that enticing citrus aroma you’re aiming for.
Step 4: Fold in Dry Ingredients
Sift together the all-purpose flour, baking powder, and salt. Then, gently fold the dry mix into the wet batter in batches. Folding instead of stirring helps maintain all the air trapped in the egg mixture, preserving the sponge’s delicate, airy texture.
Step 5: Bake the Sponge Cake
Spread the batter evenly into the prepared jelly roll pan using a spatula. Bake in your preheated oven for about 10-12 minutes or until the cake looks lightly golden and springs back when touched gently. Watch it closely to avoid overbaking, which can dry out the sponge.
Step 6: Roll the Cake While Warm
As soon as the sponge comes out of the oven, flip it onto a clean kitchen towel sprinkled with sugar. Carefully peel away the parchment paper and roll the cake up with the towel inside. Rolling while warm prevents cracking and helps the cake hold its shape without breaking when filled.
Step 7: Prepare the Cream Filling
In a chilled bowl, whip the cold heavy cream with powdered sugar, vanilla extract, and a teaspoon of fresh orange zest until soft peaks form. This silky filling provides a luscious contrast to the spongy cake and echoes the cake’s citrus notes beautifully.
Step 8: Unroll, Fill, and Re-Roll
Once the cake has completely cooled, gently unroll it and spread the whipped cream filling evenly over the surface. Then carefully re-roll the cake, but this time without the towel inside, making sure the cream filling stays neatly tucked inside the spiral.
Step 9: Chill and Serve
Wrap the rolled cake and chill it in the fridge for at least 30 minutes to help it set. Before serving, dust it lightly with powdered sugar and garnish with fresh orange slices or zest to make it as beautiful as it is delicious.
How to Serve Orange Swiss Roll Recipe
Garnishes
For a stunning look, dust your Orange Swiss Roll Recipe with a fine sprinkling of powdered sugar, which adds a delicate sweetness and snowy appearance. Fresh orange slices or a twist of orange zest not only enhance the visual appeal but also reinforce those invigorating citrus flavors.
Side Dishes
This Swiss roll pairs wonderfully with a light cup of Earl Grey or an herbal tea to complement its fragrant orange notes. A small scoop of vanilla ice cream or a few fresh berries can add an extra dimension, making your dessert experience even more memorable.
Creative Ways to Present
To impress your guests, try slicing the roll into neat, uniform pieces and arrange them on a decorative platter with sprigs of mint for color contrast. Alternatively, serve with a drizzle of homemade orange glaze or a dusting of cocoa powder for a sophisticated twist that highlights the cake’s vibrant citrus core.
Make Ahead and Storage
Storing Leftovers
Leftover Orange Swiss Roll Recipe slices can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 3 days. This ensures the cake stays moist and the cream filling remains fresh, so every bite is just as delightful as the first.
Freezing
You can freeze the roll by wrapping it carefully in plastic wrap and then aluminum foil to protect it from freezer burn. Freeze for up to one month. When ready to enjoy, thaw the roll overnight in the refrigerator to maintain the cake’s tender texture and creamy filling.
Reheating
This dessert is best enjoyed chilled, so reheating is generally not recommended. Instead, allow it to come to room temperature for about 15-20 minutes after removing it from the fridge for the best texture and flavor experience.
FAQs
Can I use other citrus fruits instead of orange?
Absolutely! Lemons, limes, or even mandarins can be substituted to create your own twist on this Swiss roll. Just remember to adjust the zest and juice amounts to your taste, as different citrus fruits vary in sweetness and acidity.
What if my sponge cake cracks while rolling?
Cracking usually happens if the cake cools before rolling or if it’s rolled too tightly. To avoid this, always roll the cake while it is still warm and use a sugared towel to help prevent sticking. Gentle handling is key.
Can I make this recipe dairy-free?
Yes! You can substitute the heavy cream with coconut cream or a whipped dairy-free alternative. The texture will be slightly different but still delicious, bringing a lovely twist to your Orange Swiss Roll Recipe.
Is this recipe suitable for beginners?
Definitely. The step-by-step instructions are straightforward, and the ingredients are simple. With careful folding and timing, anyone can master this elegant dessert and wow their friends and family.
How do I get a perfectly even spiral?
To achieve a neat spiral, roll the cake gently and evenly when warm, spreading the filling consistently and re-rolling with care. Chilling the roll before slicing helps the spiral hold its shape and makes for clean, attractive slices.
Final Thoughts
There is something truly magical about making this Orange Swiss Roll Recipe from scratch. It strikes a perfect balance between lightness and indulgence with its fresh citrus flavor and creamy filling wrapped in a delicate sponge. Whether you’re serving it for a special occasion or just to treat yourself, giving this recipe a try will surely brighten your day and delight everyone lucky enough to take a slice. So go ahead, gather your ingredients, and make a gorgeous homemade dessert that looks and tastes as wonderful as it sounds!
Print
Orange Swiss Roll Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 8–10 slices
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
Orange Swiss Roll is a beautifully light and elegant dessert featuring a soft, fluffy citrus sponge cake paired with a smooth, creamy filling infused with fresh orange zest and juice. This dessert offers a bright and refreshing flavor perfect for afternoon tea, family gatherings, or special occasions, with an eye-catching spiral presentation.
Ingredients
For the Orange Sponge Cake
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 large orange
- 1/4 cup fresh orange juice
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
For the Cream Filling
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon orange zest
Optional Topping
- Powdered sugar for dusting
- Orange slices or zest for garnish
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper to prevent sticking and ensure easy removal of the sponge cake.
- Whip Eggs: Beat the eggs together with the granulated sugar using a mixer until the mixture is pale, thick, and fluffy. This is essential to create a light sponge texture.
- Add Flavorings: Gently fold in vanilla extract, orange zest, and fresh orange juice to infuse the batter with bright citrus notes without deflating it.
- Fold Dry Ingredients: Sift the all-purpose flour, baking powder, and salt to remove lumps and incorporate air, then gently fold them into the wet mixture to maintain the batter’s lightness.
- Bake: Spread the batter evenly in the prepared pan and bake in the preheated oven until the cake is lightly golden on top and springs back when touched, approximately 12 minutes.
- Roll While Warm: Immediately after baking, turn the cake out onto a clean kitchen towel sprinkled with sugar. Carefully peel off the parchment paper and roll the cake up gently in the towel. This step prevents cracking as the cake cools and sets in the rolled shape.
- Prepare Filling: While the cake cools, whip the cold heavy cream with powdered sugar, vanilla extract, and orange zest until soft peaks form, creating a light, flavorful cream filling.
- Fill & Roll: Unroll the cooled sponge cake gently, spread the cream filling evenly over the surface, then re-roll the cake tightly but carefully without the towel this time.
- Chill & Serve: Chill the rolled cake briefly in the refrigerator to set the filling and make slicing easier. Before serving, dust with powdered sugar and garnish with fresh orange slices or additional zest for an elegant finish.
Notes
- Use room-temperature eggs for maximum volume and a lighter sponge texture.
- Roll the cake while it is still warm to prevent cracks and maintain flexibility.
- Gently fold the dry ingredients to keep the sponge airy and light; avoid overmixing.
- Chilling the roll before slicing ensures clean, neat pieces for presentation.
