Indulge in the refreshing zing of mandarin oranges with our Mandarin Orange Swiss Roll. This recipe combines the airy softness of a sponge cake with a creamy whipped filling, punctuated by the sweet tang of fresh mandarin oranges. Perfect for a light dessert or an afternoon treat, this Swiss roll not only tastes delightful but also presents a beautiful spiral of vibrant oranges when sliced.
Ingredients:
- Sponge Cake:
- Large Egg Whites: 6
- Granulated Sugar: 100g
- Large Egg Yolks: 6
- Flavorless Oil: 50g
- Freshly Squeezed Orange Juice (from about 2 mandarin oranges): 50g
- Vanilla Extract: 1 tsp
- Cake Flour: 120g
- Filling:
- Whipping Cream: 500g
- Powdered Sugar: 45g
- Vanilla Extract: 1 tsp
- Mandarin Oranges (peeled): 7
Instructions:
- Sponge Cake Preparation: Preheat oven to 190°C. Line a 9x13 inch baking tray with parchment. Beat egg whites until soft peaks form, gradually adding sugar to stiff peaks. In another bowl, mix egg yolks, oil, orange juice, and vanilla. Stir in flour. Fold meringue into yolk mixture in thirds, ensuring a fluffy batter. Spread evenly in the tray and bake for 12-13 minutes. Cool slightly, then flip onto a new parchment paper. Trim edges, roll with the parchment, and cool completely.
- Filling: Whip cream, powdered sugar, and vanilla to soft peaks.
- Assembling the Roll: Unroll the cake, spread whipped cream, leaving a 2-inch gap at one short end. Arrange oranges at the opposite end. Roll firmly, starting from the orange end. Seal and chill overnight in plastic wrap.
- Finishing Touches: Trim ends for a neat look, cutting through the center of the oranges. Decorate with whipped cream and orange slices.
Enjoy this Mandarin Orange Swiss Roll, a perfect blend of citrus freshness and creamy delight, ideal for sharing with friends and family on any occasion!