Chocolate & Orange Marmalade Swiss Roll
From Ainsley’s Good Mood Food, ITV
A Swiss roll is a real nostalgic treat and I’ve jazzed up a classic childhood favourite with a Cointreau buttercream and a hint of marmalade. You can leave out the alcohol if cooking for the kids and use a little orange flavouring or juice. I’ve added a little butter to the sponge mix to make a richer cake than a standard Swiss roll – it makes for a slightly naughtier slice, but it’s very, very nice!
Preheat the oven to 180C/160Cfan/gas 4. Grease and line a 36cm baking tray with baking parchment leaving a generous overhang.
In a bowl whisk the egg whites until frothy. Gradually add the granulated sugar, whisking until you have soft peaks.
In a separate large bowl beat the egg yolks, vanilla extract and caster sugar until pale and moussey. Whisk in the melted butter. Sift in the flour, baking powder and cocoa powder and fold in the orange zest and salt until combined.
Use a spatula to gently fold in a little of the egg white mixture to loosen and then fold in the rest until combined, being careful not to knock out any air. Pour into the lined baking tray and tap the tray to spread it out and remove any air bubbles.
Bake for 10-12 minutes or until the top of the sponge springs back when pressed – make sure you don’t over bake. Leave to cool in the tin for 8 minutes.
Place a piece of baking paper approx. 30cm by 40cm on your counter or worktop and dust lightly with a little caster sugar or cocoa powder to prevent sticking. Turn out the cake onto the paper and peel off the baking paper that was on the bottom of the cake as it baked. Gently and slowly roll up the cake with the new piece of baking paper. Leave to cool completely, speeding up the process by chilling in the fridge if you prefer.
Meanwhile prepare the buttercream filling. In a bowl beat the softened butter until pale and gradually add in the icing sugar. Add 1-2 tbsp Cointreau, depending on how strong you want the cream, and add the orange zest. Mix well until combined.
Gently unroll the cooled sponge and spread with a thin layer of marmalade. Then spread over the buttercream. Gently re-roll the sponge but this time remove the baking paper as you roll. Cover and chill, seam side down for 30 minutes.
To make the ganache topping place the chocolate and butter in a heatproof bowl over a pan of simmering water, making sure it doesn’t touch the water. Add the cream and stir until melted and combined. Remove from the heat and allow to cool for 5 minutes. Place the sponge roll, seam-side down on a wire rack and evenly pour the ganache over the top, tapping the rack gently for a smooth finish. Chill for 25-30 minutes. Decorate the roll with candied orange slices or zest.
- For the Sponge
- 4 eggs, separated
- 65g granulated sugar
- ½ tsp vanilla extract
- 65g golden caster sugar or caster sugar
- 50g butter, melted and cooled
- 65g plain flour
- 1 tsp baking powder
- 3 tbsp good quality cocoa powder
- zest of ½ orange
- pinch of salt
- For the Filling
- 100g butter, softened
- 200g icing sugar
- 1-2 tbsp Cointreau or any orange liqueur
- zest of ½ orange
- 4 tbsp orange marmalade
- For the Ganache
- 100g good-quality dark chocolate (minimum 70% cocoa solids)
- 30g butter
- 140ml double cream, room temperature
- To Decorate
- candied orange peel, slices or zest