Orange Roll Cake
#CookClick
Move over chocolate and Strawberry swiss roll, this winter enjoy the tangy delicious Orange swiss roll. You will keep making this again once you taste it
Orange Roll Cake
#CookClick
Move over chocolate and Strawberry swiss roll, this winter enjoy the tangy delicious Orange swiss roll. You will keep making this again once you taste it
Cooking Instructions
- 1
Begin with Design on cake, this is optional. You can skip this entire process and begin with cake and it's filling preparation directly
- 2
Design : Cut out parchment paper of size of baking tray of 33*19 cm pan and grease top well. Select design required and place it below parchment paper. Place over board for ease of handling
- 3
Mix all ingredients mentioned under Design section except food colouring. Incase mixture is too thick, only then add few drops of water
- 4
Add required food colouring gel and whisk well. If multiple colours are required, then divide mixture into various bowls and mix required colours
- 5
Pour the mixture into piping bag, seal it and cut very small portion at tip
- 6
Now pipe the mixture on top of parchment paper based on design template
- 7
Tap the design gently. Freeze the parchment paper placed on board as is for 35-45 minutes
- 8
Preheat oven to 170. Grease baking tray of 33*19 cm pan and keep it aside
- 9
In a bowl whisk egg whites. Gradually add 30 g sugar to it and Whip to form peaks
- 10
In a bowl, whisk milk oil and orange juice. Keep it aside
- 11
Whisk egg yolk in a bowl with 30 g Sugar. Add milk mixture and blend well
- 12
Add flour and blend well
- 13
Add food colouring if required and blend well.Slowly add egg whites mix to flour mixture and mix well.
- 14
Carefully place design parchment paper in greased baking tray. Pour cake batter carefully over parchment paper and gently spread all over. Tap tray
- 15
Bake for 10-12 minutes until firm to touch. Do not over bake as this is very thin cake. Keep eye on cake after 8th minute
- 16
Rest cake on counter for 3-4 minutes. Meanwhile spread powdered sugar on top of parchment paper.
- 17
Flip cake tray on parchment paper and tap on top
- 18
Gently lift tray and peel parchment paper on top of cake
- 19
Place a parchment paper on top of cake.
- 20
Now place tray or board on top and immediately flip the cake again. You can dust off the sugar or leave it as is
- 21
Start rolling the cake while it's still hot. If you allow to cool, the cake will start breaking or have cracks while rolling
- 22
Now cover it with kitchen towel and wrap from all sides. Allow to cool completely
- 23
In a bowl, add whipped cream and sugar. Blend well
- 24
Add orange zest and blend well
- 25
Unwrap the cake and now gently evenly spread the filling
- 26
Now roll the cake again. Wrap with parchment paper or towel and refrigerate for 2-3 hours
- 27
Slice and serve
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