Mandarin Swiss Roll Cake

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Mandarin Swiss Roll Cake – Light, Citrusy, and Perfectly Fluffy

A delightful citrus dessert that wraps a zesty whipped cream filling inside a soft sponge – perfect for any time you need a sweet, refreshing treat.

Why You’ll Love This Cake

This Mandarin Swiss Roll is not only a visual showstopper but also bursts with bright, citrus flavor balanced by a creamy, airy filling. The sponge is light and tender, making it easy to roll without cracking. Whether you serve it for brunch, at a garden party, or as a summer dessert, it’s bound to be a hit.

Prep Time: 30 minutes

Cook Time: 10–12 minutes

Total Time: About 45 minutes

Servings: 8–10 slices

Skill Level: Intermediate

Ingredients

For the Sponge Cake:

  • 4 large eggs, room temperature
  • ½ cup granulated sugar
  • ½ tsp vanilla extract
  • 1 tsp lemon zest
  • 1 cup all-purpose flour
  • ¼ tsp baking powder
  • Pinch of salt
  • 2 tbsp unsalted butter, melted
  • 2 tbsp milk

For the Mandarin Filling:

  • 1 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • ½ tsp vanilla extract
  • 2 tbsp mandarin juice (fresh or canned)
  • ½ cup mandarin orange segments (fresh or well-drained canned)
  • Optional: 1 tbsp orange liqueur

To Garnish:

  • Extra mandarin orange segments
  • Powdered sugar for dusting
  • Optional: extra whipped cream for decoration

Instructions

1. Bake the Sponge Cake

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking tray with parchment paper.
  2. In a large bowl, beat the eggs and sugar until pale, thick, and tripled in volume (5–7 minutes with an electric mixer).
  3. Gently mix in the vanilla and lemon zest.
  4. Sift together the flour, baking powder, and salt. Gradually fold it into the egg mixture.
  5. Stir in melted butter and milk until just combined.
  6. Spread batter evenly into the pan and bake for 10–12 minutes, or until golden and springy.
  7. Let cool 2–3 minutes, then carefully invert onto a clean parchment sheet or tea towel. Peel off the backing and roll the cake up while warm. Let cool completely.

2. Make the Whipped Mandarin Filling

  1. In a chilled bowl, whip heavy cream until soft peaks form.
  2. Add powdered sugar, vanilla, and mandarin juice. Whip until stiff peaks form.
  3. Gently fold in the orange segments and liqueur if using.

3. Assemble the Cake

  1. Unroll the cooled cake gently.
  2. Spread the mandarin cream evenly across, leaving a 1-inch border.
  3. Roll it up tightly again.
  4. Place seam-side down on a serving plate.

4. Chill and Decorate

  1. Refrigerate the cake for at least 30 minutes to firm up.
  2. Dust with powdered sugar and garnish with mandarin slices before slicing.

Variations & Tips

  • Chocolate twist: Add 2 tbsp cocoa powder to the sponge for a chocolate-orange combo.
  • Tangy filling: Replace half the cream with softened cream cheese for a cheesecake-style version.
  • Gluten-Free Option: Use almond flour or a gluten-free blend.

FAQ

Can I use canned mandarins?
Yes! Drain them thoroughly to avoid excess moisture in the cream.

How long does it keep?
Wrap and store in the fridge for up to 3 days. Best served chilled.

Can I freeze it?
Yes, freeze tightly wrapped for up to 1 month. Thaw overnight in the fridge.

Nutrition (Per Slice, Est.):

  • Calories: 220
  • Fat: 16g
  • Sugar: 15g
  • Carbs: 20g
  • Protein: 3g

Final Thoughts

This Mandarin Swiss Roll is a masterclass in balance – fluffy sponge, luscious cream, and bursts of bright citrus. It’s as elegant as it is easy to make, and perfect for impressing your guests or just treating yourself to something special.

 

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