Method
• Place the Swiss Bisquit Vanilla (C13010), fresh eggs, and water in a mixing bowl.
• Using a planetary mixer with the whisk attachment, mix at high speed for 6 to 8 minutes until you achieve a light, airy sponge batter.
• Preheat your oven to 200°C (392°F).
Line a baking tray with parchment paper.
Pour and evenly spread the sponge batter onto the prepared baking tray, aiming for a thickness of about 1 cm.
Bake in the preheated oven for 17-20 minutes until the sponge is golden brown and springs back when lightly pressed.
Remove the sponge from the oven and let it cool slightly.
- Peel and finely chop the fresh oranges.
- In a saucepan, combine the chopped oranges, sugar, lemon juice
- Cook the mixture over medium heat, stirring frequently, until it thickens and the oranges become soft, approximately 15-20 minutes.
- Remove from heat and allow it to cool completely.
- Once the sponge has cooled slightly, transfer it to a clean surface.
- Carefully peel off the parchment paper from the sponge.
- Evenly spread the cooled orange marmalade over the sponge, leaving a small border around the edges to prevent overflow.
- Spread a layer of whipped cream over the orange marmalade.
- Starting from one short end, gently roll the sponge to form a tight roll. Wrap the rolled cake in plastic wrap and let it rest in the refrigerator for 15-20 minutes to set.
Unwrap the Swiss roll and place it on a serving platter.
Dust the top with powdered sugar for a classic look.
Garnish with fresh orange slices and mint leaves for a fresh, decorative touch.
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