Sweet, tangy, airy, and delicate, Decadent Orange Creamsicle Swiss Roll is the ultimate taste of spring. Bursting with the fresh burst of orange and filled with creamy Swiss meringue, this confection won’t last long.
There’s a reason the combination of orange and cream is such a classic. It’s that perfect balance of bright, sunny, and tangy with sweet, creamy, and dreamy. Whether it’s Orange Marmalade Creamsicle Rolls for brunch of this delicate sponge cake for dessert, it’s always the right answer.
Why You’ll Love This Recipe
- Texture – Light, airy, and delicate with a perfect sticky and creamy filling, this Swiss roll is a feast for all of the senses staring with all of the texture.
- Fresh Flavors – Freshly squeezed orange juice and orange zest bring the bright taste of citrus to every bite.
- Make Ahead – Not only can you make this cake ahead of time, but as it rests the combination of the sponge cake and Swiss meringue just get better and better.
Decadent Orange Creamsicle Swiss Roll combines fresh oranges with basic pantry staples. The cake itself is a sponge cake, combining whipped egg whites into the batter to give it that light and airy texture. Egg whites are also the base of the fluffy and thick Swiss meringue that fills this cake.
- Flour – No need for anything fancy. You can keep this completely Gluten Free and use Gluten Free 1.1 Baking Flour like Bob’s Red Mill, or use regular AP flour.
- Orange – Both the zest and the juice bring a double dose of sunny sweet yet tangy and bright citrus.
- Sugar – Adds light sweetness to both the cake itself and also the Swiss Meringue.
- Egg Yolks – Adds richness to the cake.
- Egg Whites – Egg whites whipped to stiff peaks give this orange cake its airy texture. Egg whites are also what gives the Swiss meringue its sticky, marshmallow like fluff.
How to Make Decadent Orange Creamsicle Swiss Roll
This quick cooking sponge cake comes together in just a few simple steps. Using the help of your mixer it takes no time to get your egg whites to those pillowy stiff peaks that find their way into both the cake and also the filling.
Time needed: 1 hour and 45 minutes
Preheat your oven to 350 degrees. Spray a 10×15 baking pan with nonstick spray and line it with parchment paper. Spray the top of the paper with baking spray.
Add your egg yolks to a bowl and mix for 3 minutes. Add the sugar and orange zest and mix for an additional 3 minutes. Add the orange juice and mix.
Add the flour and mix until it is just combined.
- Egg Whites
Add the egg whites to a separate bowl. Beat them until they become thick and fluffy and hold their shape. This is called stiff peaks. Fold the whipped egg whites into the cake batter.
Spread the cake onto the prepared baking sheet. Use an offset spatula to even it out. Allow it to bake for 10-15 minutes or until a toothpick comes out clean.
Sprinkle powdered sugar over the top of the cake. Place a towel over it and gently roll it up. Place it on a cooling rack and allow it to cool completely.
- Swiss Meringue
Create a double boiler. Bring a pot filled halfway with water to a simmer. Add the egg whites and sugar to a bowl and mix for 4 minutes. Place the bowl over the pot, making sure the water never touches the bottom of the bowl and continue to whisk for 5-8 minutes until it’s foamy and 160 degrees. Transfer the mixture to mixer and mix on high for 10 minutes until it is light, fluffy, and holds stiff peaks. It will also be glossy.
Slowly unroll the cake and remove the towel. Pipe the frosting 1″ from all of the sides and then use a spatula to spread it out. Roll the cake up and dust it with powdered sugar.
This cake is made with Gluten Free 1.1 flour. However you can make the same recipe with regular all purpose flour. The measurements will be the same.
Storage for Decadent Orange Creamsicle Swiss Roll
This cake is perfect for making ahead of time and serving the next days. Keep it stored in a cake dish with a cover, or tightly covered, in the refrigerator and it will last for up to five days. Allow it to sit out and come to room temperature before serving.
How to Make a Double Boiler
When you create a double boiler, it allows you to cook or melt something at a gentle heat without worry of over cooking it. This is useful for making custards, meringues, melting chocolate, etc. The best part is you don’t need any special tools.
Armed with a pot of simmering water and a glass bowl, you can easily create a double boiler at home. The key is to make sure the water never touches the bottom of the bowl. You want the steam created from the seal to do all of the work.
Top Tip for Decadent Orange Creamsicle Swiss Roll
When it comes to rolling the cake for your Swiss roll, you want to roll it when it’s still warm. Use the towel and the parchment paper as your guide. Rolling it when it’s still warm ensures that it’s still pliable and allows it to hold its shape as it cools.
Decadent Orange Creamsicle Swiss Roll
- 1 mixing bowl/mixer
- 1 10×15 baking sheet
- Parchment paper
- 1 Double boiler
- 1 1/4 cups Gluten Free 1.1 flour
- 2 tbsp orange zest
- 1/3 cup orange juice
- 2/3 cup sugar
- 4 egg yolks
- 6 egg whites
- 3 egg whites
- 1 cup sugar
Orange Creamsicle Swiss Roll
- Preheat oven to 350 degrees.
- Spray a 10×14 baking sheet with nonstick baking spray. Line it with parchment paper and then spray the top.
- Add the egg yolks to a mixing bowl and mix for 3 minutes. Add the sugar and zest and mix for another 3 minutes.
- Add the orange juice and mix to combine.
- Add the flour and mix until it's just incorporated.
- Add the egg whites to a separate bowl. Mix until it forms stiff peaks and holds its shape.
- Gently fold the egg whites into the cake batter.
- Spread the cake batter onto the preparing baking sheet.
- Allow the cake to bake for 10-15 minutes or until a toothpick comes out clean.
- Sprinkle powdered sugar over the top of the cake. Place a towel on top of it and slowly roll up the cake. Place the rolled cake onto a cooling rack.
- Create a double boiler. Bring a pot of water to a simmer. Make sure that the water is only filled about halfway. You don't want it to ever touch the bottle of the bowl.
- Add the egg whites and sugar to a bowl and whisk for 4 minutes.
- Place the bowl over the simmering pot of water. Continue to whisk for 5-8 minutes until it is foamy and the temperature is 160 degrees.
- Pour the foamy mixture into a mixing bowl and mix on high for 10 minutes or until stiff peaks form an it holds its shape.
- Carefully unroll the cake. Remove the towel and parchment paper.
- Pipe a 1" border all around the cake with the Swiss meringue. Spread the Swiss meringue inside the boarder.
- Carefully roll the cake back up.
- Dust the top with powered sugar.
- Slice and enjoy!