Introduction
The Orange Swiss Roll with Mocha Frosting is a delightful dessert that perfectly combines the zesty flavor of oranges with the rich taste of mocha. This classic cake roll is not only visually appealing but also offers a deliciously light and airy texture. It is perfect for gatherings, celebrations, or simply a sweet treat for yourself.
Detailed Ingredients with measures
For the Orange Sponge Cake:
– Eggs: 4 large
– Granulated sugar: 1 cup
– All-purpose flour: 1 cup
– Baking powder: 1 teaspoon
– Salt: a pinch
– Orange zest: from 1 large orange
– Orange juice: 1/4 cup
For the Mocha Frosting:
– Unsalted butter: 1/2 cup, softened
– Powdered sugar: 2 cups
– Cocoa powder: 1/4 cup
– Instant coffee granules: 1 tablespoon
– Milk: 2-3 tablespoons
– Vanilla extract: 1 teaspoon
Prep Time
The prep time for this delicious Orange Swiss Roll is approximately 20 minutes.
Cook Time, Total Time, Yield
Cook Time: The baking process takes about 15 minutes.
Total Time: With prep and cooling, the total time comes to around 1 hour.
Yield: This recipe makes one Orange Swiss Roll, serving approximately 8-10 slices.
Detailed Directions and Instructions
Step 1: Prepare the Bakeware
Preheat your oven to 180°C (350°F). Line a 10×15-inch jelly roll pan with parchment paper, making sure to leave some overhang for easy removal later.
Step 2: Make the Orange Sponge Cake
In a mixing bowl, whisk together the eggs and sugar until pale and fluffy. Add in the orange zest and juice, mixing until combined.
Step 3: Combine Dry Ingredients
In another bowl, sift together the flour and baking powder. Gently fold the flour mixture into the egg mixture until just incorporated, being careful not to deflate the batter.
Step 4: Bake the Cake
Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for 5 minutes. Then, carefully transfer it to a wire rack to cool completely.
Step 6: Prepare the Mocha Frosting
In a bowl, beat together the butter and powdered sugar until smooth. Add cocoa powder, strong brewed coffee, and vanilla extract, mixing until the frosting is creamy and well combined.
Step 7: Assemble the Swiss Roll
Once the cake has cooled, invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and spread a thin layer of mocha frosting over the cake.
Step 8: Roll the Cake
Starting from one end, carefully roll the cake into a tight log, using the towel to assist you. Wrap the rolled cake in plastic wrap and refrigerate for at least 30 minutes to set.
Step 9: Final Touches
After chilling, remove the cake from the refrigerator and unwrap it. Trim the ends for a neat finish, and use the remaining mocha frosting to cover the outside of the roll.
Notes
Note 1:
Ensure the eggs are at room temperature for better volume when whisking.
Note 2:
You can adjust the coffee strength in the frosting according to your taste preference.
Note 3:
The rolled cake can be stored in an airtight container in the refrigerator for up to 3 days.
Note 4:
Feel free to decorate the Swiss roll with chocolate shavings or orange zest for an added touch.
