Orange Marmalade Swiss Roll

Course:

Dessert

Practical information

Prep time

45 min
Cooking

20 min
Difficulty

Pause

3 h 35
Ready in

4 h 40
Price

Recipe
Comments (0)

Arrangement:Place a slice in the centre of a plate, pour a little bit of hot chocolate sauce (for example) around it. Maybe you could also place a couple of segments of sutsumas and a sprig of mint to the side of the Swiss roll.

Recipe's Ingredients

5 eggs
1 packet vanilla sugar
1 jar of orange marmalade (dundee marmalade for example)
5 teaspoons cointreau ou grand marnier

120 g stronghold flour
150 g caster sugar
150 g dark chocolate (60% cocoa minimum)
80 g hazelnuts, crushed and toasted

Recipe preparation steps
1

Pre-heat your oven to 160 degrees Centigrade (gas mark 5-6, 160°C).
2

In a large salad bowl, put your egg yolks and the sugar and whisk energicaly until the mix reaches a white-ish color and form a ribbon when lifting the mix with a spoon. When done, fold in your flour.
3

Whisk the egg whites until stiff. Fold them, delicately in the egg yolk-sugar mixture.
4

Take a large, flat oven tray, line it with some baking parchement. Delicately, spread, as evenly as possible, the Swiss roll mix. Cook for 20 minutes.
5

When cooked, flip the sponge onto a clean surface and let it cool down.
6

When cold, peel of the parchement.
7

Moisten the sponge with the alcool, then spread as evenly as possible, the marmalade all over it.
8

Carefully roll your sponge cake. Set aside in the fridge.
9

Place your chocolate (broken in small pieces)in a double boiler (bain-marie) to melt.
10

Take your roll out the fridge, place it on a pastry rack. Start pouring some chocolate on one side, carefully turn the roll around and repeat the chocolate coating operation.
11

Allow, your Swiss roll to cool for a while, then roll it in the crushed hazelnuts. Finally leave in the fridge for at least 3h.
12

Before serving, trim down each ends and cut 8 slices.
Ready !