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
Scale
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.
