This house is a diet free zone in January, I’m afraid. What we do believe in, is plenty of home cooked, delicious and comforting food for what some consider to be the most depressing month of the year. We live with an athlete and its my job to make sure she eats. With the amount of exercise Millie gets, she can more than afford cakes and treats. I would much rather see her eat something homemade than processed cakes and biscuits.
We are also economising this month – The week before Christmas, our food bill (and alcohol bill) came to over £400. Our cupboards are still nicely bulging – all we have had to do is stock up on fruit and veg so we are definitely living on cupboard food this month.
I love Swiss Rolls – Very easy to change the flavour and add interest with just small changes to the main ingredients. I even prepared, baked, cooled, creamed, rolled and photographed this cake within an hour, so its a speedy cake too.
Chocolate cake recipes nearly always say you should use ‘good quality dark chocolate’ – While I believe in using good quality products, when you are trying to be economical, you use what you have got. I discovered this morning that I had 3 bags of mini Terry Chocolate Oranges still left from Christmas that I had forgotten about (And I wonder why our bill was over £400!) So I used half ‘posh’ dark chocolate and half chocolate oranges in the cake bit.
You may also enjoy these other Swiss Roll Recipes:
- Simple Swiss Roll Recipe
- Mint Aero Swiss Roll
- Valentine’s White Chocolate and Raspberry Swiss Roll
- Lemon and Lime Striped Swiss Roll
- Chocolate Orange Swiss Roll
- Tasted Coconut and Passion Fruit Roulade
Chocolate Orange Swiss Roll
Ingredients
- 175 g chocolate see notes above
- 6 eggs separated
- 175 g caster sugar
- Marmalade for spreading on the cake
- Zest of 3 oranges/clementines/tangerines or 2 tsp orange extract I use Lakeland’s
- 1 tub double cream 284ml
- Icing Sugar for sprinkling over
Instructions
- Preheat the oven to 180c and grease and line a swiss roll tray/rectangle baking tray with baking parchment so some comes over each end – You will need this to pick it up with when it is just out of the oven
- Melt the chocolate either in a glass bowl over a pan of boiling water (Do not let it touch the water) or at 10 second intervals in the microwave – When melted, allow to cool.
- Whisk the egg whites until they make soft peaks
- Add the sugar to the egg yolks and whisk together until pale and start to thicken
- Add the zest of two of the oranges or 1 tsp of the orange extract to the egg/sugar mixture
- When the chocolate has cooled enough, add it to the egg yolk mixture. Make sure it is definitely cool enough – you don’t want to scramble the eggs.
- Add the egg whites to the rest of the mixture
- Bake for 25-30 minutes
- As soon as the cake comes out of the oven, remove from the tin. The baking parchment will still be attached which is fine.
- Bend the cake as if you are rolling it while it is still hot and malleable
- While you are allowing the cake to cool for approx 10 minutes, whisk the pot of cream until it is thick enough to spread and stay put. You don't want it too solid. Add the remaining orange zest or extract to the cream and stir through
- Spread a thin layer of marmalade over the inner surface of the cake and spread the cream on top
- Roll up the swiss roll and sprinkle lightly with icing sugar
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Once again COR! This looks absolutely gorgeous. BOOO to January and trying to lose some weight! x
OMG! This looks amazing! Definitely want to try this out soon.
Oh wow! This looks so yummy! Will defo have to give it a go x
ooh that sounds blissful!
Yeah pretty much dribbling on the computer right now . . .
Another fantastic recipe Helen!! You’re so talented, whenever I come on to comment I do find myself looking at a few of your fabulous recipes and bookmark a few of my faves! x
I love the flavour combination of chocolate and orange, your Swiss roll looks very delicious. #recipeoftheweek
This sounds delicious possibly my favourite chocolate of all time is chocolate orange and I love swiss roll. On my to try list.
That is immense.
That is all!
This looks so delicious! I’ll be dreaming about it tonight!
Hi Helen, this looks gorgeous! Thank you so much for linking up in this months Tea Time Treats, and it’s a pleasure to meet you!
Janie x
This looks beautiful! What a lovely combination of flavours, great photo styling and it looks like it was rolled perfectly 🙂
Thanks for joining in with #recipeoftheweek – I’ve pinned and tweeted this recipe 🙂 There’s a fresh linky live at the moment, so do please pop over if you haven’t already!
Hi. I want to make the roll tomorrow and I was wondering that there is no flour in the batter. Could that be right?
HI Adina, Yes, that is right that there is no flour. Its a very light sponge – more of a roulade than a cake. Hope it works for you! x
Hi Helen, I just found your recipe and am hoping to practice it and make it for Christmas. The recipe calls for 2 tsp orange extract or the zest of 3 oranges, but the instructions only use 1 tsp extract or the zest of 2 oranges. Am I missing where the remaining should be used? Thanks for the great recipe, Terry’s Chocolate Oranges are one of my favorite Christmas treats!
HI so sorry it should have said include the rest of the orange in the cream – Recipe now amended. Thanks for letting me know. To be honest, wherever you added it would be lovely! Happy Baking!
Thank you so much! I’m a beginner baker, so I need all the help I can get. Thank you for responding!!
Hi,
I’m going to try this later on this week and I was wondering what size of Swiss roll tin you use?
Thanks, Stephen