When I was just married, many years ago, I baked something delicious every Saturday. Hubs and I would have some with coffee on the Saturday .The rest would be eaten on Sunday afternoon when my brother or sister or in-laws normally came for coffee. I used to make a traditionally Swiss roll often in those years, but haven’t made any Swiss rolls recently.
Since I have been craving citrus fruit recently, I decided to make this chocolate Swiss roll with an orange filling. It is not too sweet, but the flavours work very well together. It is very easy to make. You can also fill it with some apricot or strawberry jam or chocolate butter icing if you don’t want to make the orange filling.
Ingredients for the Orange mousse filling:
250ml orange juice
4 egg yolks
rind of 2 oranges
Sponge the gelatine in the water.
Put the orange juice, sugar, salt, egg yolks and orange rind in the top part of a double boiler and beat together.
Heat over hot water until thick and creamy whilst stirring the mixture from time-to-time.
Remove from heat, add the gelatine and mix thoroughly. Let the mixture cool down until stiff but still spreadable.
Beat the cream until stiff and fold into the gelatine mixture.
Ingredients for the Swiss roll:
5 large eggs, separated
180g castor sugar
250ml cake flour
50ml cocao powder
7.5ml baking powder
45ml cold water
extra castor sugar for dusting
Pre-heat the oven to 180ºC.
Grease a Swiss roll tray and line with baking paper.
Beat the egg yolks and gradually add the egg yolks, beating all the time until creamy.
Sift the flour,cocoa, baking powder and salt together.
Beat the egg whites until stiff.
Add the sifted dry ingredients with the egg whites and water to the egg yolk mixture. Fold in using a metal spoon.
Spoon into the prepared Swiss roll tray and bake for 15 to 20 minutes.
Turn out onto a clean kitchen cloth that has been dusted with castor sugar. Roll up with the help of the cloth and cover with another clean damp kitchen cloth and cool a bit.
Unroll and spread the filling onto the cake. Roll up again and dust with more castor sugar.
Cool down completely before serving.