Orange Swiss Roll

I was sitting on the couch last night, all alone enjoying my dinner while watching my favourite channel, Asian Food Channel.  Immediately after that, I decided to have a piece of the cake I baked the day before for dessert.  Yes, pretty obvious it was a swiss roll.  The moment I opened the container, the sugary and citrusy scent of the orange flavour almost instantly wafted into the air making me all perked up.  I took a small bite and....'hey, it is not that bad after all!'

In fact, I was very disappointed with the outcome.  The bake did not turn out to be what I had expected.  Everything just seemed not right!  That night, I was doing some office work and at the same time I was baking.  Yes, very clever of me trying to kill two birds with one stone.  At the end of baking, I opened my oven door and was rather shocked to see my cake rose unusually high.  Panicked, I just increased the baking time to another 10 minutes.  Please do not ask me why I did so.  As soon as the cake was taken out, it just collapsed, so as my heart!  So, as expected, the cake was dry and flat.  Then, towards the end of the assembling process, the cream filling suddenly melted and was runny.  I thought of dumping the whole thing into the bin.  Finally, I chucked it into the refrigerator, angry and disappointed. 

The following morning, I was caught by surprise to see the cake, standing proudly and smiling at me and said 'Hi, I'm Miss Swiss, so how do I look like?'  It was rather magical to see her tranformation overnight.  It was as though Miss Swiss knew that I was pissed off with her, so she seek help from Mr. Refrigerator and the latter eventually helped her with the makeover. Ha ha, so dramatic!

Anyway, nonsense aside, I would say the taste of the roll is fairly good.  Not too sweet.  The orange flavour is apparent.  Indeed, orange always goes perfectly well with cream.  In a nutshell, as far as the taste is concerned, everything just blends well.  Though the cake is visibly on the dry side (because I have overbaked it), thank God the cream filling  (I used 100% whipping cream) sort of saves the day in that it moistens the whole thing.  So, it is acceptably delightful once it is in the mouth.  Texture wise, it is rather soft and smooth, just that it is not fluffy.

So, here you go, the recipe.......

The Ingredient:
(I adapted from Hippomama's Kitchen)

A) The Cake 
     4  egg yolks
     70g  orange juice
     1 tbsp orange rind
     40g  vegetable oil
     70g  cake flour, sifted

     4  egg whites
     60g castor sugar

B) Cream Filling

     200g  whipping cream
     1 tbsp superfine sugar

Method:
1.  Preheat oven 180c.  Line the cake tray with parchment paper.
2.  In a bowl, whisk in egg yolk, orange juice, orange rind and vegetable oil
     till well combine.  Add in flour, mix well.
3.  In another bowl, beat egg whites till foamy, add sugar in 3 additions.
     Beat till stiff. 
4.  Fold in 1/3 of the meringue into egg yolk mixture, then pour this mixture into
     the balance of the egg white and fold till well incorporated.
5.  Pour  the mixture into the cake tray and spread evenly.  Knock a few times
     on the tabletop to get rid of big bubbles in the batter.
6.  Bake in preheated  oven for 12-15mins or till golden.
7.  Remove the cake from the oven and let it rest to cool.
8.  Remove the cake from the tray and invert it.  Tear out the baking paper.
9.  Spread the top of the cake evenly with cream filling.
10.Gently roll the cake and refrigerate it for at least 1 hour before serving.

 Bon Appetite!