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
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 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.
