ORANGE SWISS ROLL

pada tanggal

ORANGE SWISS ROLL




Ingredients:

Sponge Cake:
  • 6 large egg whites
  • 100 g granulated sugar
  • 6 large egg yolks
  • 50 g flavourless oil
  • 50 g orange juice, freshly squeezed from about 2 mandarin oranges, without pulp
  • 1 teasapoon vanilla extract
  • 120 g cake flour
Filling:
  • 500 g whipping cream
  • 45 g powdered sugar
  • 1 teaspoon vanilla extract
  • 7 mandarin oranges, peeled

Instructions:

Sponge Cake:
  • preheat oven to 375°F and line a 9x13” baking tray with a 1” rim with parchment paper. Set aside.
  • In a large mixing bowl, use an electric mixer or stand mixer to beat egg whites on medium speed until it becomes soft foamy peaks.
  • Sprinkle in one spoonful of granulated sugar at a time, mixing in between each addition, until all the sugar has been added and the meringue becomes stiff peaks. Set aside.
  • In another large mixing bowl, stir together egg yolks, oil, orange juice, and vanilla extract just until the egg yolks have broken up. Stir in the cake flour until just combined.
  • Add the egg white meringue to the yolk mixture in 3 additions, folding the batter together in an upwards motion in between each addition. Fold the batter until no streaks remain and batter is airy and fluffy.
  • Pour the batter into your lined baking tray and use an offset spatula to spread the batter into an even layer, being sure to spread it into the corners and edges of the tray.
  • Bake cake for 12-13 or until a toothpick comes out clean and the edges are slightly browned.
  • Let cake cool for a few minutes on baking tray until warm enough to handle. Run a knife down the sides of the pan to release the cake. Place another sheet of parchment paper on top of the cake. Grasp both the sides of the parchment and sides of the pan and flip it over in one swift motion to release the cake from the pan.
  • Peel off the bottom sheet of parchment paper (now on top). Cut off the browned edges of the cake on the 2 shorter sides. Loosely roll the cake (WITH the parchment paper) into a log shape and let it cool completely in this shape.
Filling:
  • In a mixing bowl, add the whipping cream, powdered sugar, and vanilla extract. Use an electric mixer to beat until it thickens into whipped cream and comes to soft peaks.
  • Unroll your cooled sponge cake. Use an offset spatula to spread a generous layer of whipped cream on top of the sheet cake, leaving a 2” empty gap at one of the short ends. This will be the end of your roll.
  • Place down the mandarin oranges in a line on the other short end of the cake. Optionally, you can slide a skewer down the middle of the oranges to keep them lined up while you roll. Firmly roll the cake up from the end with the oranges.
  • When you get to the end, use a spatula to wipe away any excess whipped cream that gets pushed out before you finish rolling the cake. The last end of the cake should now be on the bottom, with the weight of the cake on top of it to keep it from unrolling.
  • Roll the swiss roll onto a sheet of plastic wrap. Wrap and chill in the fridge overnight for the whipped cream to set.
  • Once chilled, cut off the two messy ends of the swiss roll to reveal the swirl. Aim to cut directly in the middle of the oranges for a nice cross-section.
  • Decorate the top of the swiss roll with leftover whipped cream and mandarin orange slices, if desired.










https://teakandthyme.com/orange-swiss-roll/#recipe
  • 100 g granulated sugar




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