Orange Swiss Roll
Recipe by Zola Nene
For the sponge
4 large eggs, at room temperature
100g castor sugar
5ml vanilla extract
90g cake flour
10ml baking powder
80ml extra castor sugar for dusting
For the filling
250ml whipping cream
2 Tbs icing sugar
1 tsp vanilla extract/essence
1/4 cup marmalade
Preheat oven to 180c.
Line a rectangular baking tray (23x33cm) with baking paper.
Make the sponge by whisking the eggs, castor sugar and vanilla with an electric beater until pale and thick (ribbon stage).
Sift together the flour and baking powder, then fold into the egg mixture.
Pour into the prepared tray, then bake for 15-20 minutes until the sponge is just set – it will spring back when touched. Do not over-bake.
Sprinkle castor sugar onto a clean tea towel, then flip the hot, baked sponge onto the towel. Peel away the baking paper lining, then roll the sponge tightly in the tea towel… the towel should be wrapped within the roll of the sponge.
Set aside to cool completely.
Whisk the cream, icing sugar and vanilla to stiff peaks.
Once the sponge is completely cooled, unwrap from the towel. Spread the sponge with a layer of the orange jam
Spread the whipped cream evenly over the sponge.
Roll the sponge to encase the filling and form the Swiss roll.
Garnish with extra cream piped on top and slices of candied orange.
Place into the fridge to set and firm up for 30 minutes before slicing and serving.