Recipe of Homemade Orange Swiss Roll Cake

Orange Swiss Roll Cake.

Hello, I am Shirley. Today, I'm gonna show you how to make orange swiss roll cake recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it's super satisfying.

Orange Swiss Roll Cake Recipe

Orange Swiss Roll Cake is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It's easy, it's fast, it tastes delicious. They are nice and they look wonderful. Orange Swiss Roll Cake is something which I've loved my entire life.

Orange Swiss Roll Cake is one of the most well liked of recent trending foods on earth. It's easy, it's fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Orange Swiss Roll Cake is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook orange swiss roll cake using 16 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Orange Swiss Roll Cake:

1. Get 3 of egg yolks (grade A, room temperature).
2. Get 10 g of fine sugar.
3. Take 1/4 tsp of fine salt.
4. Take 45 g of corn oil.
5. Take 40 ml of freshly squeezed orange juice (filtered).
6. Make ready of grated orange zest (of 2 oranges).
7. Make ready 65 g of low protein flour (cake flour).
8. Make ready 1/4 tsp of baking powder.
9. Get 1/16 tsp of baking soda.
10. Take 1/2 tbsp of milk powder.
11. Get of Meringue:.
12. Make ready 3 of egg whites (grade A, room temperature).
13. Take 1/4 tsp of cream of tartar.
14. Take 60 g of fine sugar.
15. Take of Other ingredient:.
16. Make ready 80 g of non-dairy whipping cream (sweetened)(a.k.a.non-dairy whip topping cream).

Instructions to make Orange Swiss Roll Cake:

1. Add a tray of water in the oven (to yield a moister cake), preheat oven to 200°C/395°F..
2. Mix together egg yolks, sugar, salt, corn oil, fresh orange juice and grated orange zest. (Reminder: Wash the skin of oranges thoroughly before grating the zest. Mix 1 part of distilled vinegar and 3 parts of water in a plastic basin, soak the oranges for 20 minutes. Gently brush using a clean fishnet washer or dishwasher brush, then rinse thoroughly with running water. ).
3. Mix and sieve together low protein flour, baking powder, baking soda and milk powder..
4. Sieve the dry flour mixture again into the wet ingredients, mix until just combined (do not overmix)..
5. In another clean and dry mixing bowl, whisk egg whites over low speed until foamy. Add in cream of tartar, continue whisking over low speed until soft peak. Add in sugar gradually, continue whisking until stiff peak. At stiff peak: the peaks will point straight up and hold..
6. Add meringue into batter in 3 batches, mix gently using balloon whisk..
7. Fold gently using rubber spatula until well mixed..
8. Tap mixing bowl on countertop for a few times (to burst large bubbles), then pour the batter slowly into 10″ x 14″ (25 cm x 36 cm) rectangle baking pan lined with parchment paper. Spread the batter evenly with spatula, then drop the baking pan onto countertop for a few times (to burst large bubbles)..
9. Bake at 190°C/375°F for 15-17 minutes, until the cake is golden brown. (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.).
10. Drop the baking pan from 1 foot high onto countertop after removing from oven (to minimize shrinkage). Transfer the cake to wire rack, set aside to cool completely..
11. Whip non-dairy whipping cream until stiff, keep refrigerated for later use. (Reminder: Use stainlessmixing bowl for whipping. Keep both mixing bowl and whisk in freezer for 30 minutes to chill them up before using.).
12. Invert fully cooled cake onto another piece of parchment paper, then remove the paper at the bottom of the cake..
13. Make 2 shallow cuts on the end where rolling starts (about 1 inch apart, do not cut through)..
14. Spread non-dairy whipped cream onto cake..
15. Gently roll the cake up and wrap the cake roll with cling wrap, keep refrigerated for 1 hour before slicing.

So that's going to wrap this up for this special dish orange swiss roll cake recipe. Thank you very much for reading. I'm confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.

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