Orange and Nut Chiffon Swiss Roll


Working Method

Part 1
  1. Add all ingredients except the oil into the mixer. 
  2. Using a whisk combine liquid and powder on a slow speed for 1 minute.
  3. Mix on fast speed for 5 minutes.
  4. Fold in the oil on slow speed for 1 minute.
  5. Scale 1,800g of batter into baking sheet.
  6. Bake at 180°C for ± 20 minutes.
  7. Allow to cool then turn baked product out onto a cloth or silicon paper.
  8. Spread filling evenly over baked product.
  9. Roll the baked product up into a swiss roll shape and ice the outside with cream cheese icing.
  10.  Divide into 4 equal size swiss rolls.
  11. Mix the nuts together then finish the swiss rolls by rolling them in the nut mixture.


About this recipe

Author: Chipkins Puratos

Complexity level:  


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