Orange Swiss Roll Recipe by Gail Ng 🍊

🍊 Orange Swiss Roll Recipe by Gail Ng 🍊

A soft and airy orange Swiss roll filled with whipped cream and juicy mandarin oranges. Perfect for dessert lovers who enjoy a light, fruity treat!

Yield: 1 Swiss roll (9”)

Prep Time: 1 hour 10 minutes

Cook Time: 13 minutes

Chilling Time: 8 hours

Total Time: 13 hours 23 minutes

Category: Dessert

Cuisine: Chinese

Ingredients:

For the Sponge Cake:

• 6 large egg whites
• 100g granulated sugar
• 6 large egg yolks
• 50g flavorless oil
• 50g freshly squeezed orange juice (from about 2 mandarin oranges, without pulp)
• 1 teaspoon vanilla extract
• 120g cake flour

For the Filling:

• 500g whipping cream
• 45g powdered sugar
• 1 teaspoon vanilla extract
• 7 mandarin oranges, peeled

Instructions:

Sponge Cake:

1. Preheat & Prep: Preheat your oven to 375°F (190°C). Line a 9×13” baking tray with a 1” rim using parchment paper, then set it aside.
2. Whip Egg Whites: In a large mixing bowl, use an electric mixer or stand mixer to beat the egg whites on medium speed until soft, foamy peaks form.
3. Add Sugar: Gradually sprinkle in the granulated sugar, one spoonful at a time, mixing well after each addition until all the sugar is incorporated and the meringue forms stiff peaks. Set this aside.
4. Mix Yolks: In another large mixing bowl, combine the egg yolks, oil, orange juice, and vanilla extract. Stir just until the egg yolks break up. Then, add the cake flour and mix until just combined.
5. Fold Batter: Add the meringue to the yolk mixture in three additions, gently folding the batter upwards to keep it airy and fluffy. Fold until no streaks remain.
6. Bake: Pour the batter into the prepared baking tray. Use an offset spatula to spread it evenly, ensuring it reaches the corners and edges. Bake for 12-13 minutes, or until a toothpick inserted comes out clean and the edges are slightly browned.
7. Cool & Roll: Let the cake cool for a few minutes in the tray until it’s warm but manageable. Run a knife down the sides of the pan to release the cake. Place another sheet of parchment paper on top, then grasp both sheets and flip the cake out of the pan. Peel off the bottom parchment sheet (now on top) and trim the browned edges on the two shorter sides. Loosely roll the cake (with the parchment paper) into a log and let it cool completely in this shape.

Filling:

1. Whip Cream: In a mixing bowl, combine the whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer until the mixture thickens and forms soft peaks.
2. Assemble the Roll: Unroll the cooled sponge cake and spread a generous layer of whipped cream over it, leaving a 2-inch gap at one of the short ends. This will be the end of your roll.
3. Add Oranges & Roll: Place the peeled mandarin oranges in a line at the opposite short end of the cake. Optionally, use a skewer to keep them aligned. Firmly roll the cake up from the orange end. As you roll, wipe away any excess whipped cream that gets pushed out.
4. Chill: Once rolled, place the Swiss roll onto a sheet of plastic wrap, wrap it tightly, and chill it in the fridge overnight to set the whipped cream.
5. Serve: Once chilled, trim off the messy ends to reveal the beautiful swirl inside. Decorate the top with leftover whipped cream and additional mandarin orange slices, if desired.

Enjoy your delicious and beautifully presented Orange Swiss Roll!