11 INGREDIENTS • 7 STEPS • 20MINS

Chocolate Orange Swiss Roll

Name: Chocolate Orange Swiss Roll
Total time: PT1200.0S
Yield: 4
Ingredients: 3/4 cup All-Purpose Flour; 1/4 cup Unsweetened Cocoa Powder; 3/4 cup Powdered Confectioners Sugar; 2 Egg; 1/2 cup Sunflower Oil; 1 teaspoon Baking Powder; 1 teaspoon Vanilla Essence; 1/2 cup Water; 1/2 cup Whipping Cream; 1/2 cup Orange Marmalade; 1/2 teaspoon Orange

Recipe

5.0

1 rating

A must try recipe!

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Anju's Recipe Book

Hi, I'm Anjali. Though I wish to cater to all kinds of palates, you’ll mainly find the Indian cuisine here, especially Malabari (North Kerala) style, as that’s where my roots, trunk and branches are.

http://anjusrecipebook.blogspot.com/

A must try recipe!

20MINS

Total Time

$2.48

Cost Per Serving

Ingredients

Servings

4

us / metric

3/4 cup

All-Purpose Flour

4 Tbsp

Unsweetened Cocoa Powder

3/4 cup

Powdered Confectioners Sugar

2

Eggs

1/2 cup

Sunflower Oil

1 tsp

Baking Powder

1 tsp

Vanilla Essence

1/2 cup

Hot Water

1/2 cup

Sponsored

Kemps Heavy Whipping Cream

1/2 cup

Orange Marmalade

as needed

Oranges, zested

Nutrition Per Serving

VIEW ALL

Calories

671

Fat

42.5 g

Protein

7.3 g

Carbs

66.9 g

Love This Recipe?

Add to plan

Chocolate Orange Swiss Roll

Save

Anju's Recipe Book

Hi, I'm Anjali. Though I wish to cater to all kinds of palates, you’ll mainly find the Indian cuisine here, especially Malabari (North Kerala) style, as that’s where my roots, trunk and branches are.

http://anjusrecipebook.blogspot.com/

Cooking InstructionsHide images

step 1

Preheat oven at 340 degrees F (170 degrees C).

step 2

Mix together All-Purpose Flour (3/4 cup), Unsweetened Cocoa Powder (4 Tbsp), Powdered Confectioners Sugar (3/4 cup), and Baking Powder (1 tsp). Beat Eggs (2), Sunflower Oil (1/2 cup), and Vanilla Essence (1 tsp). Combine this with the flour mix. Now add Water (1/2 cup) and combine.

step 3

Swiss Roll cake batter should be a little thinner than the normal cake batter. Cake should not rise too much, but should be soft too. For that hot water is added. Pour this to a rectanglar cake tin. I used a 15x10 centimeter cake tin. Bake for 15 to 20 minutes. Once done, take out and let it cool for 5 minutes.

step 4

Flip the cake on to a kitchen towel. Place a butter paper on top of the kitchen towel so that the cake won't stick on the towel. Now roll up the hot cake and keep it aside to cool well.

step 5

For filling: Beat the Kemps Heavy Whipping Cream (1/2 cup) until stiff. Add Orange Marmalade (1/2 cup) and Oranges (as needed) and combine.

step 6

Once the cake is cooled well open the roll and spread the cream filling.

step 7

Roll it back again. Keep in fridge for some time and cut and serve.