Luxurious Orange Swiss Roll with Citrus Cream

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Transform your afternoon tea into a gourmet experience with this elegant orange-infused Swiss roll. This classic European dessert combines light sponge cake with a rich orange cream filling and candied orange slices, creating a perfect harmony of textures and citrus flavors.

Ingredients

For the Sponge Cake:

  • 5 large eggs (separated)
  • 170g sugar
  • 10g vanilla sugar
  • 180g all-purpose flour
  • 5g baking powder

For the Syrup:

  • 300ml water
  • 300ml sugar
  • 2 medium oranges, sliced

For the Orange Cream:

  • 250ml orange juice (100% pure)
  • 100g sugar
  • 50g all-purpose flour
  • 85g butter (room temperature)
  • 5 egg yolks

Instructions

Prepare the Candied Oranges:

  1. Slice oranges thinly
  2. Combine sugar and water in a saucepan
  3. Once boiling, add orange slices
  4. Remove from heat when mixture returns to boil
  5. Cool and drain on paper towels

Make the Sponge:

  1. Preheat oven to 180°C
  2. Beat 5 egg yolks with 20g sugar until pale
  3. Whip egg whites, gradually adding 150g sugar and vanilla sugar
  4. Fold whites into yolk mixture
  5. Sift and fold in flour and baking powder
  6. Spread over lined baking sheet with orange slices
  7. Bake 15 minutes
  8. Roll while hot in damp cloth

Orange Cream:

  1. Bring orange juice to boil
  2. Mix yolks, sugar, and flour
  3. Gradually add hot juice, whisking constantly
  4. Cook until thickened
  5. Strain and cool
  6. Beat in room temperature butter

Assembly:

  1. Unroll cake, brush generously with syrup
  2. Spread orange cream evenly
  3. Re-roll tightly
  4. Wrap in parchment
  5. Refrigerate overnight

Pro Tips

  • Ensure eggs are room temperature
  • Roll cake while hot to prevent cracking
  • Strain cream for silky smooth texture
  • Allow full overnight setting for best results

Variations

  • Add orange zest to sponge batter
  • Use blood oranges for dramatic color
  • Replace vanilla sugar with orange extract
  • Dust with cocoa powder for contrast

Storage & Make-Ahead

  • Keeps refrigerated for up to 5 days
  • Can be frozen for up to 1 month
  • Best served slightly chilled
  • Do not store at room temperature

FAQ

Q: Can I make this ahead for a party?
A: Yes, ideally make it 24 hours ahead for best texture.

Q: Why did my cake crack while rolling?
A: Roll while hot and use a damp cloth to maintain moisture.

Q: Can I use store-bought orange juice?
A: Yes, but use 100% pure juice without additives.

Q: How do I prevent the cream from curdling?
A: Temper the egg mixture gradually with hot juice while whisking constantly.

Nutritional Information

(Per slice, based on 10 servings)

  • Calories: 320
  • Carbohydrates: 52g
  • Fat: 12g
  • Protein: 6g
  • Sugar: 38g
  • Fiber: 1g

Timing

  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Setting Time: 8 hours or overnight
  • Total Time: 9 hours
  • Servings: 10-12

This sophisticated dessert combines the delicate texture of sponge cake with the bright flavors of orange cream and candied citrus, making it perfect for special occasions or when you want to impress your guests with your pastry skills.