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Chocolate Orange Swiss Roll
Recipe

11 INGREDIENTS • 7 STEPS • 20MINS

Chocolate Orange Swiss Roll

5.0
1 rating
A must try recipe!
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Chocolate Orange Swiss Roll
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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
Unsweetened Cocoa Powder
1/4 cup
Unsweetened Cocoa Powder
Powdered Confectioners Sugar
3/4 cup
Powdered Confectioners Sugar
Sunflower Oil
1/2 cup
Sunflower Oil
Baking Powder
1 tsp
Baking Powder
Water
1/2 cup
Hot Water
Whipping Cream
1/2 cup
Whipping Cream
Orange Marmalade
1/2 cup
Orange Marmalade
Orange
1/2 tsp
Orange, zested
Nutrition Per Serving
VIEW ALL
Calories
671
Fat
42.5 g
Protein
7.3 g
Carbs
66.9 g
Add to plan
logo
Chocolate Orange Swiss Roll
Save
author_avatar
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 1 Preheat oven at 340 degrees F (170 degrees C).
step 2
Mix together All-Purpose Flour (3/4 cup), Unsweetened Cocoa Powder (1/4 cup), 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 2 Mix together All-Purpose Flour (3/4 cup), Unsweetened Cocoa Powder (1/4 cup), 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 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 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 Whipping Cream (1/2 cup) until stiff. Add Orange Marmalade (1/2 cup) and Orange (1/2 tsp) and combine.
step 5 For filling: Beat the Whipping Cream (1/2 cup) until stiff. Add Orange Marmalade (1/2 cup) and Orange (1/2 tsp) and combine.
step 6
Once the cake is cooled well open the roll and spread the cream filling.
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.
step 7 Roll it back again. Keep in fridge for some time and cut and serve.
Tags
Shellfish-Free
Vegetarian
Dessert
Indian
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