Orange Swiss Roll Cake Recipe

SWISS BISQUIT VANILLA 1000 GMS

EGGS 750 GMS

WATER 160 GMS

ORNAGE MARMALADE FILLING

FRESH ORANGES 500 GMS

SUGAR 200 GMS

LEMON JUICE 1TBSP

HEAVY CREAM 500 GMS

VANILLA EXTRACT 1 TSP

• Place the Swiss Bisquit Vanilla (C13010), fresh eggs, and water in a mixing bowl.
• Using a planetary mixer with the whisk attachment, mix at high speed for 6 to 8 minutes until you achieve a light, airy sponge batter.
• Preheat your oven to 200°C (392°F).

Line a baking tray with parchment paper.

Pour and evenly spread the sponge batter onto the prepared baking tray, aiming for a thickness of about 1 cm.

Bake in the preheated oven for 17-20 minutes until the sponge is golden brown and springs back when lightly pressed.

Remove the sponge from the oven and let it cool slightly.

Peel and finely chop the fresh oranges.

In a saucepan, combine the chopped oranges, sugar, lemon juice

Cook the mixture over medium heat, stirring frequently, until it thickens and the oranges become soft, approximately 15-20 minutes.

Remove from heat and allow it to cool completely.

Once the sponge has cooled slightly, transfer it to a clean surface.

Carefully peel off the parchment paper from the sponge.

Evenly spread the cooled orange marmalade over the sponge, leaving a small border around the edges to prevent overflow.

Spread a layer of whipped cream over the orange marmalade.

Starting from one short end, gently roll the sponge to form a tight roll. Wrap the rolled cake in plastic wrap and let it rest in the refrigerator for 15-20 minutes to set.

• Unwrap the Swiss roll and place it on a serving platter.
• Dust the top with powdered sugar for a classic look.
• Garnish with fresh orange slices and mint leaves for a fresh, decorative touch.