Submit a new recipe
Three course Menus
Recipes from some of the best Chefs in the world, but which can be done in your kitchen with day-to-day ingredients
All our Chefs
All you need to know about the most famous Chefs!
Submit a new address
All gourmet addresses
MenuGourmet selected for you the best gastronomic addresses.
MyGourmet membership enables you to save your favorite recipes, have a direct access to the best gourmet suppliers near your home and your own blog. And it only takes 2 clics!
E-mail or username
Forgot your password?
Cakes, Sweets and Ice Creams
Marmalade Swiss Roll
3 h 35
4 h 40
Add to My Recipes
Remove from my recipes
Send to your friends
Your message has been sent.
Sorry, we were not able to send your message. Please check that you completed all the required field
Add up to 10 E-mail addresses separated by comas.
Your message (optional):
Please send me a copy:
MenuGourmet respects your privacy and do not store or communicate any E-mail address.
Arrangement:Place a slice in the centre of a plate, pour a little bit of hot chocolate
(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.
Cakes Sweets and Ice-creams
packet vanilla sugar
jar of orange marmalade (dundee marmalade for example)
teaspoons cointreau ou grand marnier
dark chocolate (60% cocoa minimum)
hazelnuts, crushed and toasted
Recipe preparation steps
Pre-heat your oven to 160 degrees Centigrade (gas mark 5-6, 160°C).
In a large
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.
Whisk the egg whites until stiff. Fold them, delicately in the egg yolk-sugar mixture.
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.
When cooked, flip the sponge onto a clean surface and let it cool down.
When cold, peel of the parchement.
Moisten the sponge with the alcool, then spread as evenly as possible, the
all over it.
Carefully roll your
. Set aside in the fridge.
Place your chocolate (broken in small pieces)in a double boiler (bain-marie) to melt.
Take your roll out the fridge, place it on a
rack. Start pouring some chocolate on one side, carefully turn the roll around and repeat the chocolate coating operation.
Allow, your Swiss roll to cool for a while, then roll it in the crushed
. Finally leave in the fridge for at least 3h.
Before serving, trim down each ends and cut 8 slices.
I'm a real cook!
Orange Cake with Raisins
1 h 20
Tartelette à l’orange
1 h 05
See all related recipes
Member since: 09 july 2010
ALL RIGHTS RESERVED Copyright 2009 MenuGourmet.com
Contact - Report abuse