Orange Swiss Roll Cake for Our Birthday!!!

    Our celebration days got started, birthdays, anniversaries…… Our birthdays are just in one week difference and this year we celebrated together. Actually we did Binson’s cake cutting on Easter day as we had no plans to eat another cake right after two days. Today I thought to celebrate  our birthdays together in a very small group which includes Me, Binson and our little Ayduuuu. Today in the morning when I entered my kitchen I saw a bag and a gift within, which was unexpected this time, from Binson, so cute. And now it’s my turn to give my boys a wonderful dinner tonight. I prepared Orange Swiss roll cake (for Ayden), Ulli vada (for Binson) & for dinner –  Rice, Avoli masala curry and nadan chicken fry. Today my treat for you is the Orange Swiss Roll Cake recipe !

Ingredients:-
For Candied Orange
Water-2cps
Lemon extract-1tbsp
Sugar-3/4cp
Sliced orange

For sheet cake
Flour-3/4cp
Baking pdr-1tsp
Salt-1/2tsp
Egg-4 (room temp)
Sugar-3/4cp
Lemon extract-1tsp
Oil-2tbsp
Orange color-2 drops

For Filling
Heavy whipping cream-2 1/2cps
Sugar-1/4cp
Orange zest-3tbsp

Method:-
For Candied Orange
In a wide pan take water, sugar, extract and bring to boil and then add slices.
Keep the flame in medium flame for about 30 mins.
Save the syrup and place the slices in a plate to cool down fast.

For  Sheet Cake
Preheat oven at 350 F & line and keep the tray ready.
Mix the dry ingredients flour, baking pdr and salt.
In an another bowl beat eggs, sugar, extract till light and foamy.
Add oil and blend together.
Add dry ingredients in 3-4 batches to wet ingredients and blend well.
Add color and mix (optional).
Pour batter to the tray, spread evenly to the edges and pat few times.
Bake for 16-18 mins.
Transfer cake on the confectioner sugar  spreaded towel. Peel the parchment paper off. Sprinkle some confectioner sugar on top of the cake. Roll the cake when it’s hot, helps not to break. Keep it aside.

For Filling
Take the freezed bowl and blender blades for whipping.
Whip the cream and add sugar and zest once it forms peaks.

Assemble
Unroll the cake & brush the cake with candied syrup.
Spread the cream evenly.
Roll again with the support of towel & refrigerate for about 30-45 mins.
Take out, trim the edges.
Sprinkle the confectioner sugar and place the candied orange slices on top.


Enjoy the Orange Swiss Roll Cake!

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