Orange Chocolate Swiss Roll

What a great theme we have this week on #SundaySupper!! The recipes and ideas are endless!! I am so happy to be back after a very long hiatus!! I jumped at the chance to do this one!!

A dessert came to mind first thing!! A Swiss Roll, but I have never made one before!! I started poking around and thinking of flavor pairings. Orange and chocolate came to mind right away but in a light and subtle way.

The cake is lightly orange and the creamy mousse-like filling is lightly chocolate, so both pair beautifully together!!

This cake is great at anytime of the day!! Breakfast to dessert!! The recipe is partially in weight measurements, which actually is very good for baking. If you don’t have a good kitchen scale I highly recommend one, I use mine all the time!!!

Orange Chocolate Swiss Roll

Tara Noland

A light as air Swiss Roll with the subtle flavors of orange and chocolate!!

5 from 8 votes

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Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Course Dessert

Servings 4 -6

Ingredients

 

Cake

• 150 gm. flour
• 150 gm. berry sugar also called caster sugar
• 5 medium eggs
• 1/2 tsp. orange extract
• 1 tsp. orange zest

Filling

• 1 cup chopped milk chocolate
• 1 cup whipping cream
• 1 Tbsp. berry sugar

Instructions

 

• Preheat oven to 400C. Line a 16 x 12″ pan with parchment paper. Beat the eggs and sugar until the mixture is thick and pale. Beat in the orange extract and the orange zest. Fold in the flour. Pour the mixture onto the prepared pan and smooth out with a spatula. Bake for 10-12 min. until lightly golden brown and springy to touch. Let cool in the pan.
• Once the cake is cooled, make the filling by whipping the cream until stiff peaks (always use a bowl and whisk that has been in the freezer for about 20 min., the cream will whip so much faster). Add the sugar and whisk in. Melt the chocolate in the microwave and let cool slightly, add a small amount of the whipped cream to the chocolate and then add more until all is incorporated.
• Carefully peel the paper from the cake, you can invert it onto another larger piece of parchment or wax paper, you will need this to help you roll. Spread the filling onto the cake and smooth out to cover completely. Using the parchment/wax paper roll up the cake from the long side. Wrap in the paper and refrigerate until ready to serve. Slice and serve.

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!

Recipe adapted from The Botanical Baker.

I am really excited to be seeing some of these amazing recipes for this week. I will be making some for sure!!

Starters and Snacks

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All things Sweet

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