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orange swiss roll cake

Orange Swiss Roll Cake

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.
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Prep Time 1 hr 30 mins
Cook Time 20 mins
Total Time 1 hr 50 mins
Course Cake, Dessert
Cuisine Europe, Swiss Roll
Servings 10 slices
Calories 143 kcal

Ingredients
 
 

  • 3 egg yolks grade A, room temperature
  • 10 g fine sugar
  • ¼ 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
  • ¼ tsp baking powder
  • 1/16 tsp baking soda
  • ½ tbsp milk powder

For meringue:

  • 3 egg whites grade A, room temperature
  • ¼ tsp cream of tartar
  • 60 g fine sugar

Other ingredient:

  • 80 g non-dairy whipping cream sweetened(a.k.a.non-dairy whip topping cream)

Instructions
 

  • Add a tray of water in the oven (to yield a moister cake), preheat oven to 200°C/395°F.
  • 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. )
  • Mix and sieve together low protein flour, baking powder, baking soda and milk powder.
  • Sieve the dry flour mixture again into the wet ingredients, mix until just combined (do not overmix).
  • 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.
  • Add meringue into batter in 3 batches, mix gently using balloon whisk.
  • Fold gently using rubber spatula until well mixed.
  • 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).
  • 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.)
  • 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.
  • 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.)
  • Invert fully cooled cake onto another piece of parchment paper, then remove the paper at the bottom of the cake.
  • Make 2 shallow cuts on the end where rolling starts (about 1 inch apart, do not cut through).
  • Spread non-dairy whipped cream onto cake.
  • Gently roll the cake up.
  • Wrap the cake roll with cling wrap, keep refrigerated for 1 hour before slicing.
  • The Orange Swiss Roll Cake is ready!

Video

Notes

This recipe yields a swiss roll divided into 10 slices.
The nutritional value for reference is for 1 slice of cake. 

Nutrition (per serving)

Calories: 143kcalCarbohydrates: 13gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 68mgSodium: 97mgPotassium: 61mgFiber: 0.2gSugar: 8gVitamin A: 207IUVitamin C: 2mgCalcium: 24mgIron: 0.2mg
Keyword orange swiss roll
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