I guess I´m weird, but when I bake something without cream, I want to eat something with cream and vice versa. One of the reasons might be being a woman so it is normal to change opinions. I hope I´m not the only one and that you´re sometimes in mood for something else than what is already baked. Similar situation happened again, Lotus cookies are still there and Cocoa orange swiss roll is already in the refrigerator. But I told myself that cookies will be for school and swiss roll for home. I admit that this was my first swiss roll. We avoided this cake at home, mainly because of the rolling thing, but I couldn´t have belied that it would have been that difficult. And it wasn´t, mission accomplished and the only dessert that has won over me (so far) are macarons. Although I have to improve my rolling technique, it didn´t change its amazing taste. This swiss roll batter is moist and fluffy, almost like a sponge cake. And cream cheese orange filling tastes great with cocoa. I added homemade orange extract, but you can leave it out if you don´t have it. Moreover, this swiss roll is for more people that you can imagine at first sight since it is baked in relatively big baking pan. You can decorate baked swiss roll with chocolate, but I loved the effect created by cocoa, kind of cracking effect, similar to a tree trunk, so no chocolate decoration for me.
- Swiss roll batter:
- 5 eggs
- 225 g crystal sugar
- 1 tsp vanilla extract
- 60 g all purpose flour
- 40 g cocoa + 1 tbsp
- A pinch of salt
- Filling:
- 250 ml whipping cream
- 400 g cream cheese
- 5 tbsp icing sugar
- 2 tsp orange extract (optional)
- Zest of ½ big orange
-
Beat egg yolks with half of sugar for a couple minutes until it gets thicker. Add vanilla extract and beat again.
-
In the second bowl beat eggs whites and second half of sugar really thick.
-
In the third bowl mix flour with cocoa and salt.
-
Incorporate the half of beated egg whites into egg yolks, stir in order enough air gets into batter, add the half of flour mixture, stir again and repeat until there are no egg whites or flour mixture left.
-
Pour batter on baking pan covered with baking paper. Bake for about 12 minutes on 200 degrees.
-
Let batter cool for 10 minutes after taking out from oven. Then remove baking paper which is around edges and turn batter upside down on silicone matt or cloth, which was before evenly covered with 1 tablespoon cocoa.
-
Completely remove baking paper.
-
Roll the swiss roll from the longer side and let it cool completely.
-
Filling:
-
Whip whipping cream. Add cream cheese, icing sugar and whip again. Add orange extract and grated orange zest, mix again.
-
Carefully unwrap swiss roll, apply filling while there is 2 cm empty space from each side. Roll again in the same direction as previously.
-
Wrap swiss roll into baking paper and put it in the refrigerator for couple hours.
baking pan - 30 x 43 cm
No Comments