Swiss roll is made by rolling up a piece of thin sponge cake, which is usually filled with whipped cream, jam or icing, sometimes cut fruits are added too.
The most tricky part of making a Swiss roll is getting the cake rolled without breaking it, this can be easily done if you have a piece of soft and moist sponge cake.
CHINESE VERSION: 香橙瑞士卷蛋糕
Orange Swiss Roll Cake | MyKitchen101en
- 3 egg yolks (grade A, room temperature)
- 10 g fine sugar
- 1/4 tsp fine salt
- 45 g corn oil
- 40 ml freshly squeezed orange juice (filtered)
- grated orange zest (of 2 oranges)
- 65 g low protein flour (cake flour)
- 1/4 tsp baking powder
- 1/16 tsp baking soda
- 1/2 tbsp milk powder
Ingredients for meringue:
- 3 egg whites (grade A, room temperature)
- 1/4 tsp cream of tartar
- 60 g fine sugar
- 80 g non-dairy whipping cream (sweetened)(a.k.a.non-dairy whip topping cream)
1 Add a tray of water in the oven (to yield a moister cake), preheat oven to 200°C/395°F.
2 Mix together egg yolks, sugar, salt, corn oil, fresh orange juice and grated orange zest. (Reminder: Wash the skin of oranges thoroughly before grating the zest. Mix 1 part of distilled vinegar and 3 parts of water in a plastic basin, soak the oranges for 20 minutes. Gently brush using a clean fishnet washer or dishwasher brush, then rinse thoroughly with running water. )
3 Mix and sieve together low protein flour, baking powder, baking soda and milk powder.
4 Sieve the dry flour mixture again into the wet ingredients, mix until just combined (do not overmix).
5 In another clean and dry mixing bowl, whisk egg whites over low speed until foamy. Add in cream of tartar, continue whisking over low speed until soft peak. Add in sugar gradually, continue whisking until stiff peak. At stiff peak: the peaks will point straight up and hold.
6 Add meringue into batter in 3 batches, mix gently using balloon whisk.
7 Fold gently using rubber spatula until well mixed.
8 Tap mixing bowl on countertop for a few times (to burst large bubbles), then pour the batter slowly into 10″ x 14″ (25 cm x 36 cm) rectangle baking pan lined with parchment paper. Spread the batter evenly with spatula, then drop the baking pan onto countertop for a few times (to burst large bubbles).
9 Bake at 190°C/375°F for 15-17 minutes, until the cake is golden brown. (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)
10 Drop the baking pan from 1 foot high onto countertop after removing from oven (to minimize shrinkage). Transfer the cake to wire rack, set aside to cool completely.
11 Whip non-dairy whipping cream until stiff, keep refrigerated for later use. (Reminder: Use stainless mixing bowl for whipping. Keep both mixing bowl and whisk in freezer for 30 minutes to chill them up before using.)
12 Invert fully cooled cake onto another piece of parchment paper, then remove the paper at the bottom of the cake.
13 Make 2 shallow cuts on the end where rolling starts (about 1 inch apart, do not cut through).
14 Spread non-dairy whipped cream onto cake.
15 Gently roll the cake up.
16 Wrap the cake roll with cling wrap, keep refrigerated for 1 hour before slicing.
17 The Orange Swiss Roll Cake is ready!