This week’s recipe is a traditional portuguese staple. I love our orange swiss roll, especially when it has that juicy texture. It is a simple dessert to prepare, you only need to mix its 7 ingredients and bake. My version switches the wheat flour for cornflour for a gluten free take.
The one complex step is rolling the cake. It has become a running joke among my family that I cannot roll a swiss roll. I tried so many recipes, but there was always some problem when it came time to roll it. They would end up tasty, but not pretty at all!
But this orange roll recipe is foolproof, with the perfect thickness and consistency to roll into one perfect log. And here’s a tip – refrigerate it a few hours before serving so it is even cooler, it will feel refreshing on hot summer days.
Orange Swiss Roll (Gluten Free)
Ingredientes
- 6 eggs
- 2 oranges (zest)
- 100 ml orange juice
- 30 g unsalted butter (melted)
- 250 g white sugar (plus extra for dusting)
- 30 g cornflour
- 1 tsp baking powder
Preparação
- Grease and line with parchment paper a small tray (mine is 35 x 25 cm).
- Preheat the oven to 180 º C.
- Mix the sugar, cornflour, and baking powder in a bowl. Set aside.
- Beat the eggs, melted butter, orange zest and juice.
- Add the ingredients you mixed earlier and beat until smooth.
- Spread evenly in the tray you prepared.
- Bake for about 10 to 15 minutes, or until a skewer inserted in the center of the cake comes out dry. Let it cool down for about 10 minutes.
- In the meantime, prepare a sheet of parchment paper dusted with sugar.
- Remove from the tray to the parchment paper. With the help of the paper, carefully roll the cake in the direction of the length of the rectangle. Let it cool down.
- Transfer to a serving plate and store in the fridge until it is time to taste.
