Fragrant and Delicious Orange Swiss Roll

Sunlit citrus notes, soft sponge, and a cream filling come together to create this comforting Orange Swiss Roll. It’s light, fragrant without being overpowering, and just sweet enough to keep you slicing “one more piece.” This treat works for afternoon coffee, weekend lunches, or when you want a dessert that doesn’t demand pastry-chef energy. If oranges are your love language, then this roll speaks fluently.

What Is Orange Swiss Roll?

Orange Roll is a classic Swiss roll–style dessert made with a thin, airy sponge cake rolled around a citrus filling. The sponge relies on whipped eggs rather than butter, which keeps it flexible and light to help you roll without cracks. The filling usually blends cream, mascarpone, and orange elements like zest or jam for balance, which is popular across Italian and European home baking.

Pro Tips for the Best Orange Swiss Roll

• Whip the egg whites to stiff peaks, but stop as soon as they hold shape, as overwhipping makes folding harder.
• Always fold the egg whites gently from bottom to top to keep the batter airy and elastic.
• Roll the sponge while it’s still warm using a cloth because this trains it to hold its shape later.
• Chill the finished roll for several hours so the filling firms up and slices stay neat and clean.

Frequently Asked Questions

Why did my sponge cake crack while rolling?

Cracks usually happen when the sponge cools flat instead of being rolled while warm. Rolling it immediately in a cloth helps set its flexibility and prevents breaks later. Overbaking can also dry out the sponge, making it less cooperative.

Can I replace mascarpone with another ingredient?

Mascarpone gives the filling its signature richness, but cream cheese can work in a pinch. If using cream cheese, let it soften fully and mix it well to avoid lumps. The flavor will be tangier, but still delicious. You may want to adjust the sugar slightly to balance it.

What type of orange jam works best?

A smooth, slightly bitter orange marmalade or jam works best here. Avoid chunky preserves, as they make spreading uneven and rolling harder. If the jam is very thick, warm it slightly to make it easier to spread.

Can I Freeze Orange Roll?

Orange Roll can be frozen, preferably without the powdered sugar decoration. Wrap it tightly in parchment paper, followed by plastic wrap to protect it from freezer burn. You can freeze it for up to one month and thaw overnight in the refrigerator before serving.

How to Store an Orange Roll

Store your Orange Roll in the refrigerator, wrapped in parchment paper, and it will stay fresh for up to 3 days. Add powdered sugar and zest before serving, and keep it chilled until ready to slice.

How to Make an Orange Swiss Roll

Step 1

Step 1

Separate the eggs and add the egg whites to a large bowl with half of the sugar. Beat with an electric mixer until stiff peaks form, then set aside.

Separate the eggs and add the egg whites to a large bowl with half of the sugar. Beat with an electric mixer until stiff peaks form, then set aside.

Step 2

Step 2

In another bowl, beat the egg yolks, remaining sugar, and honey.

In another bowl, beat the egg yolks, remaining sugar, and honey.

Step 3

Step 3

Add the flour and orange zest, mixing gently with a spatula.

Add the flour and orange zest, mixing gently with a spatula.

Step 4

Step 4

Gradually fold the whipped egg whites into the yolk mixture, using slow bottom-to-top movements to keep the batter airy.

Gradually fold the whipped egg whites into the yolk mixture, using slow bottom-to-top movements to keep the batter airy.

Step 5

Step 5

Lay a clean cloth on your work surface, place the hot sponge on top, and sprinkle lightly with sugar. Roll it up gently inside the cloth and let it cool.

Pour the batter into a parchment-lined baking tray and spread it evenly with a spatula. Bake at 180°C (360°F) for about 10 minutes.

Step 6

Step 6

In another bowl, mix mascarpone, powdered sugar, and orange zest until smooth.

Lay a clean cloth on your work surface, place the hot sponge on top, and sprinkle lightly with sugar. Roll it up gently inside the cloth and let it cool.

Step 7

Step 7

Fold in the whipped cream until fully combined.

Whip the fresh cream in a bowl with an electric mixer.

Step 8

Step 8

Unroll the cooled sponge carefully and spread the orange jam evenly over the surface.

In another bowl, mix mascarpone, powdered sugar, and orange zest until smooth.

Step 9

Step 9

Then layer the cream filling on top of the sponge.

Fold in the whipped cream until fully combined.

Step 10

Step 10

Roll the cake back up gently, wrap it in parchment paper, and refrigerate for at least 4 hours.

Unroll the cooled sponge carefully and spread the orange jam evenly over the surface.

Step 11

Step 11

Transfer to a serving dish, dust with powdered sugar, and finish with orange zest. Slice and enjoy.

Then layer the cream filling on top of the sponge.

Step 12

Step 12

Roll the cake back up gently, wrap it in parchment paper, and refrigerate for at least 4 hours.

Step 13

Step 13

Transfer to a serving dish, dust with powdered sugar, and finish with orange zest. Slice and enjoy.