Orange Swiss Roll Cake
Orange Swiss Roll Cake

Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, orange swiss roll cake. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Spread the top of the cake with the orange syrup mixture. Spread the filling over the top of the cake in an even layer making sure to get all the way to the edges. Using the parchment paper, roll up the swiss roll from one of the short sides. Here is my second attempt at the Swiss Roll.

Orange Swiss Roll Cake is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Orange Swiss Roll Cake is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have orange swiss roll cake using 16 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Orange Swiss Roll Cake:
  1. Prepare 3 egg yolks (grade A, room temperature)
  2. Make ready 10 g fine sugar
  3. Prepare 1/4 tsp fine salt
  4. Take 45 g corn oil
  5. Get 40 ml freshly squeezed orange juice (filtered)
  6. Prepare grated orange zest (of 2 oranges)
  7. Get 65 g low protein flour (cake flour)
  8. Get 1/4 tsp baking powder
  9. Make ready 1/16 tsp baking soda
  10. Prepare 1/2 tbsp milk powder
  11. Prepare Meringue:
  12. Prepare 3 egg whites (grade A, room temperature)
  13. Take 1/4 tsp cream of tartar
  14. Make ready 60 g fine sugar
  15. Get Other ingredient:
  16. Take 80 g non-dairy whipping cream (sweetened)(a.k.a.non-dairy whip topping cream)

Be sure to order in advance as we run out of them fast! Orange cake with buttercream and real mandarin orange bits.. Make the sponge by whisking the eggs, castor sugar and vanilla with an electric beater until pale and thick (ribbon stage). Sift together the flour and baking powder, then fold into the egg mixture.

Instructions to make Orange Swiss Roll Cake:
  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 stainlessmixing 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 and wrap the cake roll with cling wrap, keep refrigerated for 1 hour before slicing
  16. Ready to serve and ENJOY!

Make the sponge by whisking the eggs, castor sugar and vanilla with an electric beater until pale and thick (ribbon stage). Sift together the flour and baking powder, then fold into the egg mixture. Swiss Roll is all about the swirl created between sponge cake and a delicious creamy filling! In a bowl, whisk in egg yolk, orange juice, orange rind and vegetable oil. till well combine. Roll up cake in the towel jelly-roll style, starting with a short side.

So that is going to wrap this up with this exceptional food orange swiss roll cake recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!