Orange and Nut Chiffon Swiss Roll

Working Method

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

Author: Chipkins Puratos

Complexity level: