Orange Swiss Roll

Instructions

1. Slice the orange thinly (make sure they're nice and thin 😉).
2. Cook the orange slices with sugar and water for about 10 minutes, then let them cool on parchment paper.
3. For the sponge cake, separate the egg yolks from the whites carefully.
4. In a bowl, mix the orange juice, vegetable oil, vanilla extract, and egg yolks. Then add the flour and mix until smooth. Set aside.
5. Beat the egg whites and sugar until stiff peaks form. Gently fold the egg yolk mixture into the beaten whites.
6. Line a baking tray with parchment paper and lightly grease the edges. Arrange the orange slices evenly on the bottom.
7. Pour the batter over the oranges and spread it evenly. You can shake the tray lightly to level the batter.
8. Bake in a preheated oven at 160°C (320°F) for 30 minutes.
9. Once baked, let the sponge cake cool completely in the tray.
10. While it's cooling, prepare the filling by whipping the heavy cream until stiff peaks form. Then add the cream cheese, sugar, and orange zest, and mix well. Chill in the fridge.
11. Carefully flip the cooled sponge cake onto a clean surface, peel off the parchment paper, and flip it back.
12. Spread the filling evenly over the cake and roll it into a log shape.
13. Chill the rolled cake in the fridge for 1-2 hours before serving.