Orange Swiss Roll

A light, delicate sponge cake decorated with candied orange slices and filled with softly whipped cream. Simple in flavor, elegant in presentation, and perfect for spring and summer gatherings.

Ingredients

For the Candied Orange Slices

• 1 large orange, sliced paper-thin

• 1 cup water

• 1 cup granulated sugar

For the Sponge Cake

• 5 large eggs, separated

• ¾ cup granulated sugar, divided

• 1 teaspoon vanilla extract

• ¾ cup cake flour, sifted

• ¼ teaspoon salt

For the Filling

• 1 cup heavy whipping cream

• 2 tablespoons confectioners' sugar

• 1 teaspoon vanilla extract

  
  

For Rolling

• Confectioners' sugar, for dusting the towel

Directions

Prepare the Orange Slices

1. Slice the orange into very thin rounds.

2. Combine the water and sugar in a small saucepan and bring to a gentle simmer.

3. Add the orange slices and simmer for 3 minutes.

4. Carefully remove the slices and place them on parchment paper to cool completely.

Prepare the Pan

1. Preheat the oven to 350°F (175°C).

2. Line a 10 x 15-inch jelly roll pan with parchment paper.

3. Arrange the cooled orange slices decoratively on the parchment-lined pan.

Make the Sponge

1. In a large bowl, beat the egg yolks with half of the sugar until pale and thick. Stir in the vanilla.

2. In a separate bowl, beat the egg whites until foamy. Gradually add the remaining sugar and continue beating until medium-stiff peaks form.

3. Fold one-third of the egg whites into the yolk mixture to lighten it.

4. Gently fold in the sifted flour and salt.

5. Fold in the remaining egg whites until no streaks remain.

Bake

1. Carefully spread the batter evenly over the arranged orange slices.

2. Bake for 12–14 minutes, or until the sponge springs back lightly when touched.

3. Dust a clean kitchen towel generously with confectioners' sugar.

4. Invert the cake onto the towel and carefully remove the parchment paper.

5. Starting from the short end, roll the cake up in the towel while still warm.

6. Allow the cake to cool completely.

Prepare the Filling

1. Beat the cream, confectioners' sugar, and vanilla until soft peaks form.

Assemble

1. Carefully unroll the cooled cake.

2. Spread the whipped cream evenly over the surface, leaving a small border around the edges.

3. Re-roll the cake gently but firmly.

4. Refrigerate for at least 1 hour before slicing and serving.

Notes

• Slice the orange as thinly as possible for the most delicate appearance.

• The candied orange slices become the exterior decoration of the finished cake.

• The cake may be prepared a day ahead and refrigerated until serving.

• Best served chilled.