Description
This Orange Swiss Roll is a light and elegant dessert featuring a soft, zesty sponge cake rolled around a creamy orange-flavored filling. Perfectly balanced with bright citrus notes and a smooth creamy texture, it’s an ideal treat for summer or any special occasion.
Ingredients
Scale
For the Sponge Cake:
- 4 large eggs, room temperature
- 2/3 cup granulated sugar
- 1 tablespoon orange zest (from 1–2 oranges)
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar (for dusting the towel)
For the Orange Cream Filling:
- 1/2 cup heavy whipping cream
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 tablespoon orange juice
- 1 teaspoon orange zest
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Beat Eggs and Sugar: In a mixing bowl, beat the eggs on high speed for about 5 minutes until thick and pale. Gradually add granulated sugar, then beat in the orange zest and vanilla extract until combined.
- Mix Dry Ingredients and Fold: In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold these dry ingredients into the egg mixture in batches until just incorporated—avoid overmixing to keep the batter light.
- Bake the Sponge: Pour the batter into the prepared pan and spread it evenly. Bake for 10–12 minutes, or until the cake springs back when touched lightly.
- Roll Cake in Towel: While the cake is baking, dust a clean kitchen towel generously with powdered sugar. Immediately after baking, turn the warm cake out onto the sugared towel, peel off the parchment paper, and starting from the short end, roll the cake up in the towel. Let it cool completely, seam-side down.
- Prepare the Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, orange juice, and orange zest until smooth. In a separate bowl, whip the heavy cream to stiff peaks and gently fold it into the cream cheese mixture for a light, fluffy filling.
- Assemble the Roll: Once the cake is completely cool, carefully unroll it. Spread the orange cream filling evenly over the surface, then re-roll the cake tightly without the towel.
- Chill and Serve: Chill the rolled cake in the refrigerator for 1 hour before slicing. Dust with powdered sugar and garnish with additional orange zest if desired before serving.
Notes
- For a more intense citrus flavor, add a drop of orange extract or additional orange zest to the filling.
- This dessert keeps well refrigerated for 2–3 days, making it great for preparing ahead of time.
- Use a serrated knife when slicing to achieve cleaner, neater slices.
