Orange Swiss Roll with Mocha Frosting
- 3 Egg Yolks
- 2 Whole eggs
- ¼ cup sprig demerara Sugar
- ¼ cup castor sugar
- 1 tsp SPRIG natural bourbon vanilla extract
- ⅓ cup Flour
- 3 tbsp Cornflour
- ¼ tsp Baking powder
- 1 Orange zest
- 2 beaten egg whites(with 1 tbsp castor sugar
- 1 jar SPRIG mocha and cocoa bliss spread
- Preheat the oven at 230 degrees and prepare a 15x10 inch sheet pan with parchment paper and brush with butter and flour.
- In a bowl, beat the egg yolks, whole eggs and both the sugars. Beat until pale and fluffy and form a ribbon consistency
- In a separate bowl, add the flour,cornflour and baking powder.
- Zest the orange to this flour mixture.
- Gently fold the flour mixture to the yolk mixture. And mix until there are no large flour pockets.
- Now fold in the egg whites using a spatula in three parts. Do not over mix as it will knock out the air.
- Transfer the Swiss roll batter onto the prepared baking tray and bake for for 7-9 mins at 230 degrees or until it turns golden.
- Meanwhile, lay a clean kitchen towel and dust it with icing sugar.
- Once baked, Immediately turn cake out onto line towel. Peel off parchment paper and gently roll cake up in the towel, starting with the short end.
- Let it cool completely.
- Place the roll in the refrigerator for 30 minutes to chill.
- Once cool, spread the Sprig jar of Mocha and Cocoa Bliss generously and evenly on the roll.
- Roll back the Swiss Roll in the towel and let it chill in the fridge for 2 hours before serving.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/orange-swiss-roll-with-mocha-frosting/
3.5.3251