After watching the first episode in the new series of the Great British Bake Off, I was inspired to make my own version of a Swiss Roll! I decided to use a basic chocolate swiss roll recipe from Mary Berry’s Ultimate Cake Book and adapt it with the addition of orange. Using 4 eggs gives the chocolate sponge a really light texture, and the filling can be changed depending on your favourite flavours or on what ever you have in the cupboard. I decided on using orange extract for a good flavour, mandarin oranges for sweetness and candied peel for decoration 🙂
Chocolate Orange Swiss Roll
You will need:
4 oz/100g Caster Sugar
2½ oz/65g Self Raising Flour
1½ oz/40g Cocoa Powder
2 Tbsp Orange Marmalade
10 fl oz/300ml Double Cream
1 Tsp Orange Extract
1 Tin Mandarin Orange
A few pieces of candied orange peel and icing sugar to decorate
Let’s get started!
- Preheat your oven to Gas Mark 7/220ºC/425ºF, grease and line a 13 x 9 in (33 x 23 cm) swiss roll tin with grease proof/baking paper.
- Whisk together the eggs and sugar in a large bowl until light and frothy.
- Sift the flour and cocoa into the mixture and carefully fold until fully combined.
- Turn the mixture out into the prepared tin, ensuring it’s level before baking for about 10 minutes until the sponge springs back when touched.
- While the cake is cooking, place a piece of non-stick baking paper a little bigger than the size of the tin on the work surface and sprinkle with sugar.
- Turn the cake onto the sugared paper and peel the paper off the bottom of the cake.
- Roll the cake firmly from one end, with the paper inside and leave to cool.
- While the cake is cooling, warm the marmalade gently to make it easier to spread, drain the mandarins and pat dry on kitchen paper.
- Whip the double cream until light and fluffy, then add the orange extract.
- Carefully unroll the cooled cake, remove the paper and spread with the warmed marmalade and whipped cream.
- Lay the mandarins over the whipped cream, then gently re roll in the paper and leave to set in the fridge for an hour.
- When ready to serve remove from the paper, sieve over some icing sugar and top with a few pieces of candied orange peel.
- You are all done 🙂
I really like how the slightly bitter flavour of the cocoa powder and marmalade is well balanced with the sweet orange cream and juicy mandarins. I decided to top the finished swiss roll with a dusting of icing sugar and thin pieces of candied orange peel. It is easy to change this recipe to suit your own tastes, whether that’s a vanilla sponge instead of chocolate, raspberries instead of mandarins or jam over marmalade!
Rolling the swiss roll is definitely the most difficult part, as if you let the sponge cool too much before rolling it into shape it may not hold it’s roll or it may crack. Roll slowly, while the sponge is still warm and with the grease proof paper underneath to ensure a good shape, and make sure the roll is fully cooled before adding the filling. I also found that chilling the swiss roll after filling it helps it to hold it’s shape! If you do have problems just sieve over some icing sugar to hide the cracks or cover with some buttercream icing – nobody will mind as long as it tastes delicious (Unless it’s Mary Berry and Paul Hollywood of course!) 🙂
A Bake in the Life…