Description
This Orange Swiss Roll Cake is light, fluffy, and filled with fresh citrus cream and mandarin oranges. Elegant yet approachable, it’s a refreshing dessert perfect for gatherings or special occasions.
Ingredients
Scale
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/4 cup neutral oil
- 1/3 cup fresh orange juice
- 1 teaspoon vanilla extract
- 3/4 cup cake flour
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1 cup mandarin oranges, peeled and well drained
Instructions
- Preheat oven to 375°F (190°C). Line a rectangular baking pan with parchment paper.
- Beat egg whites until foamy, then gradually add sugar and beat to stiff, glossy peaks.
- In another bowl, whisk egg yolks, oil, orange juice, and vanilla. Gently mix in cake flour.
- Carefully fold whipped egg whites into yolk mixture in batches.
- Spread batter evenly into pan and bake 12–13 minutes until lightly springy.
- Invert warm cake onto parchment, peel paper, and roll loosely. Cool completely.
- Whip cream with powdered sugar to soft-medium peaks. Prepare mandarins.
- Unroll cake, spread cream, line mandarins, and gently re-roll.
- Wrap tightly and refrigerate several hours before slicing.
Notes
- Ensure the cake is cooled completely before filling.
- Use fresh mandarin oranges for best flavor.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg