ORANGE SWISS ROLL
60 Min
7 Portions
Medium level
Ingredients
Cake:
4 large eggs
2 oz orange juice
1/4 cup vegetable oil
3/4 cup white flour
1/2 cup granulated sugar (for the egg white)
1 tbsp lemon juice
A splash of Vainilla Molina Clear
Filling:
1/2 cup mascarpone cheese
1/2 cup whipping cream
3 tbsp granulated sugar
A splash of Vainilla Molina Clear
Topping:
1/4 cup powdered sugar
Directions
Cake
1. In a bowl, whisk fresh orange juice, vegetable oil, flour and egg yolks. Set aside.
2. Preheat oven to 170° C / 338 °F.
3. In a bowl, beat egg whites together with lemon, sugar and a big splash of Vainilla Molina, until egg whites are whipped.
4. Add egg yolk mixture to egg whites and mix with enveloping movements.
5. Pour mixture onto an oven-safe tray, smoothening mixture so that it reaches edges. Bake for about 20 minutes.
6. Remove and let cool before rolling.
Filling
7. In a bowl, whisk ingredients for filling.
8. When cake is cold, spread filling with a spatula.
9. Carefully roll. Chill in fridge for 45 minutes.
10. Remove from fridge, cut off edges of the roll and garnish with powdered sugar.
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