If you are craving a dessert that is both elegant and bursting with fresh citrus flavor, the Orange Swiss Roll Recipe is an absolute must-try. This delightful Swiss roll features a tender, airy sponge cake infused with the bright zest and juice of fresh oranges, layered with a creamy, lightly sweetened filling that melts in your mouth. Perfect for impressing guests at tea time or simply indulging in a sweet treat, this dessert combines simplicity and sophistication beautifully. With each bite, you’ll experience the perfect balance of lightness and zest, making the Orange Swiss Roll Recipe a standout favorite in your baking repertoire.
Ingredients You’ll Need
You won’t need a long list of complicated ingredients to make this Orange Swiss Roll Recipe a reality. Each component plays an essential role in building the cake’s texture, citrus punch, and creamy finish. From fresh eggs to vibrant orange zest, these ingredients come together to create a stunning dessert that feels special yet approachable.
- 4 large eggs, at room temperature: These provide structure and volume for the airy sponge, so make sure they’re not cold.
- 3/4 cup granulated sugar: Sweetens the sponge just enough without overpowering the fresh orange flavors.
- 1 teaspoon vanilla extract: Adds warmth and depth that complements the citrus notes beautifully.
- Zest of 1 large orange: Infuses the cake with bright, natural citrus oils for an unforgettable aroma and taste.
- 1/4 cup fresh orange juice: Enhances moisture and intensifies the orange flavor in the sponge.
- 3/4 cup all-purpose flour: The base of the sponge, providing just the right amount of structure.
- 1 teaspoon baking powder: Gives the cake a gentle rise so it stays light and fluffy.
- Pinch of salt: Balances sweetness and acts as a flavor enhancer.
- 1 cup cold heavy cream: Whipped into the filling for a silky smooth, rich texture.
- 2 tablespoons powdered sugar: Sweetens the cream filling delicately without graininess.
- 1/2 teaspoon vanilla extract: Lends subtle supportive flavor to the creamy filling.
- 1 teaspoon orange zest (for filling): Adds a fragrant citrus kick inside the roll.
- Optional powdered sugar and orange slices or zest for garnish: To elevate presentation and add a hint of sweetness on top.
How to Make Orange Swiss Roll Recipe
Step 1: Prepare the Pan
Start by preheating your oven to 350°F (175°C). Line a jelly roll pan with parchment paper—this will ensure your cake doesn’t stick and makes rolling easier later on. Setting yourself up properly at the beginning makes the rest of the process smooth and stress-free.
Step 2: Whip the Eggs
Beat the room-temperature eggs and granulated sugar together until the mixture turns pale, thick, and wonderfully fluffy. This step is crucial because the air you whip in here creates the delicate sponge texture that makes this Orange Swiss Roll Recipe so special.
Step 3: Add Flavorings
Gently fold the vanilla extract, freshly grated orange zest, and fresh orange juice into your egg mixture. These ingredients bring that fresh, citrusy brightness that sets this cake apart, and mixing carefully keeps the batter airy and light.
Step 4: Fold in Dry Ingredients
Sift together the all-purpose flour, baking powder, and salt, then gently fold these dry ingredients into your wet mixture. The key here is to keep the folds light and slow to maintain air bubbles, which means a sponge that is soft and tender.
Step 5: Bake the Sponge
Pour the batter evenly into your prepared pan and bake for around 12 minutes. You’re looking for a lightly golden, springy sponge that’s cooked through but still pliable enough to roll without cracking.
Step 6: Roll While Warm
Turn the cake out onto a clean, sugared kitchen towel while it’s still warm. Peel off the parchment paper carefully and roll the cake gently inside the towel. This step shapes the classic spiral, and rolling while warm prevents the cake from cracking.
Step 7: Prepare the Cream Filling
Whip cold heavy cream with powdered sugar, vanilla extract, and the teaspoon of orange zest until soft peaks form. This creamy filling adds luscious moisture and a burst of citrus flavor inside every slice.
Step 8: Fill and Reroll
Unroll the cooled cake carefully and spread the cream filling evenly over the surface. Then roll it back up without the towel for a neat spiral packed with citrus cream goodness.
Step 9: Chill and Serve
Chill the rolled cake briefly to set the filling. Dust with powdered sugar just before slicing for a touch of sweetness and an elegant finish. Slice into 8–10 pieces, serve, and watch your guests fall in love with this bright, fluffy Orange Swiss Roll Recipe.
How to Serve Orange Swiss Roll Recipe
Garnishes
Simple garnishes can elevate this dessert visually and flavor-wise. A light dusting of powdered sugar adds a delicate sweetness and a snowy look, while thin orange slices or extra orange zest bring color and fresh citrus aroma that perfectly complements the cake.
Side Dishes
This dessert pairs wonderfully with a cup of hot tea or a glass of sparkling wine to bring out the orange flavors. For a light contrast, try serving with fresh berries or a scoop of vanilla or citrus sorbet, which adds refreshing coolness without overpowering the cake.
Creative Ways to Present
For a modern twist, serve individual slices of the Orange Swiss Roll Recipe with a drizzle of citrus glaze or a dollop of whipped cream topped with edible flowers. You can also cut the roll into bite-sized pinwheels arranged on a platter, perfect for tea parties or festive gatherings.
Make Ahead and Storage
Storing Leftovers
Once assembled and chilled, store any leftover Orange Swiss Roll Recipe in an airtight container in the refrigerator. It will stay moist and flavorful for up to 3 days. Keeping it covered prevents the cream filling from drying out or absorbing fridge odors.
Freezing
If you want to save a portion for later, the cake can be wrapped tightly in plastic wrap and then foil before freezing. It keeps well for up to 1 month. Thaw it slowly in the fridge overnight to maintain the best texture and flavor of both sponge and filling.
Reheating
This dessert is best served chilled, so reheating isn’t recommended. However, if you prefer a softer texture, you can bring the cake to room temperature by leaving it out for 20–30 minutes before serving. This slight warming enhances the cream’s creaminess without melting it.
FAQs
Can I use orange extract instead of fresh orange zest and juice?
While orange extract can add flavor, fresh orange zest and juice provide natural brightness and moisture that are essential for the sponge texture and authentic citrus taste in this Orange Swiss Roll Recipe.
What if my cake cracks when rolling?
Rolling the sponge cake while it’s warm and pliable is key to avoiding cracks. If it cracks, you can patch smaller tears with a bit of whipped cream when filling, or try rolling less tightly next time.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that is suitable for cakes. Be mindful that texture might be slightly different but should still be delicious.
How long does it take to make the Orange Swiss Roll Recipe?
The active preparation takes about 20 minutes, with 12 minutes baking time plus cooling and chilling for about an hour total before serving.
Is this recipe suitable for vegetarians?
Absolutely! The Orange Swiss Roll Recipe contains no animal-derived ingredients other than eggs and dairy, both acceptable in vegetarian diets.
Final Thoughts
I truly hope you give this Orange Swiss Roll Recipe a try. It’s one of those desserts that feels fancy yet is surprisingly simple to bake, with flavors that dance on your palate and a texture that feels light as air. Whether for a special occasion or a cozy afternoon indulgence, this cake will make your kitchen smell heavenly and your guests ask for seconds. Trust me, once you make it, it’ll become your go-to when you want to impress with something bright, beautiful, and utterly delicious.
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 delicate and light dessert featuring a soft citrus-flavored sponge cake rolled with a smooth, creamy orange-infused whipped cream filling. Bright fresh orange zest and juice lend a refreshing aroma and taste, while the elegant spiral appearance makes it ideal for afternoon tea, family gatherings, or special celebrations.
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 your oven to 350°F (175°C). Line a jelly roll pan with parchment paper to ensure the cake doesn’t stick and bakes evenly.
- Whip Eggs: In a large bowl, beat the 4 large room-temperature eggs together with 3/4 cup granulated sugar until the mixture becomes pale, thick, and fluffy, which helps create an airy sponge.
- Add Flavorings: Gently fold in 1 teaspoon vanilla extract, the zest of one large orange, and 1/4 cup fresh orange juice to infuse the batter with zesty citrus flavor.
- Fold Dry Ingredients: Sift together 3/4 cup all-purpose flour, 1 teaspoon baking powder, and a pinch of salt. Gently fold the dry ingredients into the wet batter carefully to maintain the airiness without deflating the mixture.
- Bake: Spread the batter evenly into the prepared jelly roll pan and bake in the preheated oven for about 12 minutes, or until the cake is lightly golden and springs back when pressed.
- Roll While Warm: Once baked, immediately turn the cake onto a clean towel sprinkled generously with sugar. Carefully peel off the parchment paper and roll the cake gently with the towel inside to shape it and prevent cracking. Allow it to cool completely in this rolled position.
- Prepare Filling: In a chilled bowl, whip 1 cup cold heavy cream with 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract, and 1 teaspoon orange zest until soft peaks form, creating a smooth and flavorful cream filling.
- Fill & Roll: Carefully unroll the cooled cake, spread the whipped cream filling evenly over the surface, then re-roll the cake tightly but gently, this time without the towel.
- Chill & Serve: Chill the rolled cake briefly to set the filling. Before serving, dust with powdered sugar and garnish with orange slices or zest for an elegant finish. Slice into 8 to 10 pieces and enjoy your light, zesty dessert.
Notes
- Use room-temperature eggs to achieve maximum volume and a light sponge texture.
- Roll the cake while it’s still warm and pliable to prevent cracking during shaping.
- Gently fold in dry ingredients to keep the sponge airy and soft.
- Chill the cake before slicing to ensure clean, neat pieces and to allow the filling to set properly.
