A delicate spiral of soft sponge, sweet jam, and silky Swiss cream, the orange roll is a dessert that delivers elegance and comfort in every slice. With its vibrant flavor and eye-catching presentation, it makes a stunning centerpiece for any celebration—yet is simple enough to prepare for a cozy afternoon treat. Whether served chilled or at room temperature, each bite offers a balance of fruitiness, creaminess, and lightness that feels effortlessly satisfying.
Ingredient Breakdown
The foundation of this cake lies in the biscuit sponge mix, which is designed to create a light and airy structure that remains pliable enough to roll without cracking. Its stability ensures the cake can support the generous layers of filling while still feeling soft on the tongue.
Eggs and water are essential companions to the mix, working together to add volume and moisture. The ratio is key—too little water and the sponge becomes dense, too much and it loses structure. Whipped at high speed, the eggs incorporate air that helps the sponge rise and stay fluffy once baked.
A successful cake roll is all about contrast. The sweet, fruity layer of jam provides brightness, while the Swiss cream adds richness and smooth texture. This combination keeps the cake from feeling overly sweet or heavy and introduces both tang and depth.
The Swiss cream itself is a marriage of two elements: pastry cream and whipped cream. The pastry cream offers body and flavor, while the whipped cream brings airiness and lightness. Together, they create a filling that’s creamy yet not overwhelming, perfect for pairing with fruit fillings.
For decoration, powdered sugar gives a classic finish, while fresh fruit or piped cream add a more refined look. These toppings not only enhance the visual appeal but also reinforce the fruity and creamy notes within the roll.
Step-by-Step Preparation Guide
Begin by preheating the oven and preparing your baking equipment. Line a baking sheet with parchment paper to prevent sticking and ensure easy removal. Lightly greasing the paper edges can further help with peeling later.
To make the batter, combine the sponge mix, eggs, and water in a stand mixer. Whip at high speed until pale, voluminous, and airy—this usually takes around 10 minutes. A final minute of mixing on low helps stabilize the batter and prevent air bubbles from collapsing during baking.
Spread the batter evenly across the prepared baking sheet with an offset spatula. It should be level and consistent in thickness. Bake in the preheated oven for 10 to 15 minutes, until the surface is golden and springs back lightly when touched.
While the cake bakes, dust a clean kitchen towel with powdered sugar. This prevents the sponge from sticking and also adds a light coating of sweetness. Once baked, invert the sponge onto the towel, peel off the parchment, and roll it up from the short side—using the towel as support. Let it cool completely in this rolled form to set its shape.
Meanwhile, make the Swiss cream. In one bowl, whisk the pastry cream mix with water until smooth and thickened. In another, whip the cream until stiff peaks form. Gently fold the two components together, being careful not to deflate the whipped cream. Chill until ready to use.
Once the sponge has cooled, gently unroll it and spread a thin layer of jam across the surface. Follow with the Swiss cream, spreading it evenly all the way to the edges. Re-roll the cake carefully, without the towel this time, maintaining even pressure for a tight spiral without tearing.
For the finishing touch, dust with powdered sugar or decorate with piped cream and fruit. Chill before slicing for clean edges, or serve immediately for a softer texture.
Recipe Tips & Frequently Asked Questions
Whip the eggs long enough to trap air and ensure a fluffy sponge
A full 10 minutes of high-speed mixing is crucial to achieve the proper rise and texture.
Use a warm towel with powdered sugar to prevent sticking and cracking
This technique cushions the sponge and infuses a light sweetness during the cooling stage.
Let the sponge cool in its rolled shape to avoid breakage later
This “memory” helps the cake retain its roll without resistance.
Always fold whipped cream gently into pastry cream to preserve lightness
Vigorous stirring can flatten the whipped cream and make the filling too dense.
Spread the filling evenly to avoid bulges when rolling
Thin, even layers help maintain a clean spiral and uniform structure.
Can I use a homemade sponge instead of a mix?
Yes, as long as it’s light and pliable. A classic génoise or chiffon sponge works well.
What fruit fillings work best for this cake roll?
Orange marmalade, raspberry jam, lemon curd, or apricot preserves pair beautifully with Swiss cream.
How long can I store the finished cake?
Store in the fridge, covered, for up to 3 days. The texture stays best if sliced just before serving.
Can I make it in advance and freeze it?
Yes. Wrap the assembled roll tightly in plastic and freeze for up to 2 weeks. Thaw overnight in the refrigerator.
What to Serve With This Recipe
This cake pairs wonderfully with citrus-infused teas, such as orange rooibos or lemon chamomile, which mirror the fruit notes in the filling. A glass of sparkling lemonade or a crisp glass of Moscato also complements the refreshing nature of the dessert. For a complete plated offering, serve a slice alongside a scoop of vanilla ice cream or a chilled fruit salad garnished with mint.
Creative Variations
For a bolder citrus note, swap the jam with lemon curd or blood orange marmalade. You can also mix orange zest directly into the sponge batter to heighten its flavor. For an added twist, fold mascarpone cheese into the Swiss cream or infuse it with vanilla bean paste or almond extract. Nuts like pistachios or slivered almonds make an elegant garnish on top.
This orange cake roll brings together light sponge, vibrant fruit, and luscious cream in a single elegant dessert. Its soft texture and balanced sweetness make it a versatile choice—ideal for celebrations or simply for savoring with a quiet cup of tea. Every slice is a beautiful swirl of flavor and charm.
Ingredients
Biscuit Sponge:
250 grams Biscuit Sponge Mix
200 grams Eggs (about 4 medium eggs)
25 grams Water
Powdered Sugar, for dusting
Filling:
100 grams Pastry Cream Mix
250 grams Water
175 grams Whipping Cream
200 grams Jam or Fruit Filling of choice
Instructions
Preheat a conventional oven to 180°C (356°F). In a mixing bowl, combine the biscuit mix, eggs, and 25 grams of water. Whip on high speed for about 10 minutes until the batter becomes light and airy. Finish by mixing the batter for 1 more minute on the lowest speed to stabilize the texture. Pour the batter onto a baking sheet lined with parchment paper and spread it evenly with a spatula. Bake in the preheated oven for 10–15 minutes, or until the sponge turns golden brown and springs back to the touch.
While the cake is baking, lay a clean kitchen towel flat on the counter and generously dust it with powdered sugar. Once the sponge is baked, immediately turn it out onto the prepared towel, parchment side up. Peel off the paper carefully and, using the towel, roll the cake up tightly from one short side. Let it cool completely on a wire rack with the towel still wrapped around to help it keep its shape.
Meanwhile, prepare the Swiss cream filling. In one bowl, whisk the pastry cream mix with 250 grams of water for 2 to 3 minutes until smooth and creamy. In a separate bowl, whip the cream until it holds stiff peaks. Gently fold the prepared pastry cream into the whipped cream until well combined. Keep the mixture refrigerated until needed.
Once the sponge has cooled, gently unroll it. Spread a thin, even layer of jam or fruit filling across the surface. Then, spoon and spread the Swiss cream evenly on top of the jam. Carefully roll the cake back up without the towel, keeping it tight but gentle to avoid cracks.
If desired, garnish the cake roll with a dusting of powdered sugar, fresh fruit, or piped whipped cream before serving.
Orange Swiss Roll Recipe
Ingredients
Biscuit Sponge:
- 250 grams Biscuit Sponge Mix
- 200 grams Eggs about 4 medium eggs
- 25 grams Water
- Powdered Sugar for dusting
Filling:
- 100 grams Pastry Cream Mix
- 250 grams Water
- 175 grams Whipping Cream
- 200 grams Jam or Fruit Filling of choice
Instructions
- Preheat a conventional oven to 180°C (356°F). In a mixing bowl, combine the biscuit mix, eggs, and 25 grams of water. Whip on high speed for about 10 minutes until the batter becomes light and airy. Finish by mixing the batter for 1 more minute on the lowest speed to stabilize the texture. Pour the batter onto a baking sheet lined with parchment paper and spread it evenly with a spatula. Bake in the preheated oven for 10–15 minutes, or until the sponge turns golden brown and springs back to the touch.
- While the cake is baking, lay a clean kitchen towel flat on the counter and generously dust it with powdered sugar. Once the sponge is baked, immediately turn it out onto the prepared towel, parchment side up. Peel off the paper carefully and, using the towel, roll the cake up tightly from one short side. Let it cool completely on a wire rack with the towel still wrapped around to help it keep its shape.
- Meanwhile, prepare the Swiss cream filling. In one bowl, whisk the pastry cream mix with 250 grams of water for 2 to 3 minutes until smooth and creamy. In a separate bowl, whip the cream until it holds stiff peaks. Gently fold the prepared pastry cream into the whipped cream until well combined. Keep the mixture refrigerated until needed.
- Once the sponge has cooled, gently unroll it. Spread a thin, even layer of jam or fruit filling across the surface. Then, spoon and spread the Swiss cream evenly on top of the jam. Carefully roll the cake back up without the towel, keeping it tight but gentle to avoid cracks.
- If desired, garnish the cake roll with a dusting of powdered sugar, fresh fruit, or piped whipped cream before serving.
