🍊 Fluffy Orange Swiss Roll
🛒 Ingredients (10×15-inch pan)
Sponge Cake
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4 large eggs, room temperature
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¾ cup granulated sugar
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1 tablespoon orange zest
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2 tablespoons fresh orange juice
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1 teaspoon vanilla extract
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¾ cup all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon salt
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Powdered sugar (for rolling)
Orange Cream Filling
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1 cup heavy whipping cream
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3 tablespoons powdered sugar
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1 tablespoon orange zest
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1–2 tablespoons orange juice (or orange extract for stronger flavor)
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Optional: 4 oz softened cream cheese (for a richer filling)
🔥 Instructions
1️⃣ Prep
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Preheat oven to 350°F (175°C).
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Line a 10×15-inch jelly roll pan with parchment paper.
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Lightly grease and dust with flour.
2️⃣ Make the Sponge
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Beat eggs and sugar on high for 5–7 minutes until pale, thick, and tripled in volume.
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Gently mix in orange zest, juice, and vanilla.
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Sift flour, baking powder, and salt together.
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Fold dry ingredients into egg mixture carefully (don’t deflate).
3️⃣ Bake
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Spread batter evenly in pan.
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Bake 10–12 minutes until top springs back lightly.
4️⃣ Roll While Warm
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Dust a clean towel with powdered sugar.
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Flip cake onto towel and peel off parchment.
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Roll cake (with towel inside) from short end while warm.
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Let cool completely rolled.
5️⃣ Make Filling
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Beat cream (and cream cheese if using) until soft peaks.
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Add powdered sugar, zest, and juice. Beat to medium peaks.
6️⃣ Fill & Roll
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Carefully unroll cooled cake.
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Spread filling evenly.
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Re-roll without towel.
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Chill 1 hour before slicing.
🍊 Optional Finishes
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Dust with powdered sugar
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Drizzle with orange glaze (powdered sugar + orange juice)
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Dip ends in melted chocolate
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Add candied orange peel on top
💡 Tips for Extra Fluffiness
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Don’t overbake — dry cake cracks.
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Roll while warm to prevent splitting.
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Use room-temperature eggs for maximum volume.
If you’d like, I can also share:
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A chocolate orange Swiss roll
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A mandarin orange version
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Or a 3-ingredient shortcut sponge roll 😊