Mandarin Orange Swiss Roll 香橙蛋糕卷

It's time to submit my assignment...I mean Aspiring bakers...lol! Isn't it so...? Is like an assignment to me where I will try to bake stuff that I don't usually do but when it's the theme of the month, no matter how I will at least try once! Thanks Aspiring bakers for inspiring me on my baking journey! This is my first entry - Mandarin orange swiss roll. I am submitting this to Aspiring Bakers #9 - Swiss Rolling Good Times hosted by Obsessedly Involved With Food.

Using egg separation method which yeilds a very soft and light roll. Refreshingly good!

Recipe adapted from 孟老师的[美味蛋糕卷] (slight modification)

Ingredients:

1/2 no Orange rind

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20g Unsalted butter

20g Orange juice

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5 nos (100g) Egg yolks

25g Castor sugar

1/4 tsp Pure orange extract (Nielsen-Massey Vanillas) 

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5 nos (160g) Egg whites

75g Castor sugar

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55g Cake flour (sieved)

Filling:

180g Dairy cream

20g Castor sugar

1/4 tsp Pure orange extract (Nielsen-Massey Vanillas)

150g Mandarin orange (canned)

Method:
For swiss roll (egg separation method)

Preheat oven at 180 deg C. Line a the base of a 11" x 14" tray.

1. Use a peeler to shred the orange rind onto the lined tray. Set aside.

2. Place butter and orange juice in a saucepan over a double boiler. Stir till butter melted. Do not overheat. Set aside.

3. Whisk egg yolk and sugar over the double boiler till pale and creamy. Add in orange extract and mix well.

4. In another mixing bowl, whisk egg white till foamy. Add in sugar and whisk till stiff peak at max speed. Then reduce to low speed to whisk for 1 min. (to reduce bubbles).

5. Fold 1/3 of  the egg white mixture into the egg yolk mixture (3).  Then add this mixture into the balance egg white fold till well corporated.

6. Add in flour, fold well.

7. Take a small portion of the mixture and add into the melted butter mixture. Use a spatular to quickly mix well.

8. Pour (7) back into the mixture and fold till well corporated.

9. Pour mixture into the prepared tray (1) and bake in preheated oven for 12 mins or till golden.

10. Carefully remove the cake from the tray to cool. Cover probably to prevent drying.

For filling:
1. Whip up dairy cream, sugar and orange extract. Chill it till ready to use.
2. Drain away the mandarin orange syrup and use a kitchen towel to dry the fruit.

For rolling:
1. Place the cool cake onto a parchment paper, with the golden brown side facing up.
2. Spread the whipped cream evenly on the cool cake.
3. Arrange the mandarin orange neatly in row (total 4 rows) on the cake.
4. Roll it up and tighten the roll. Chill for 30-60 mins to set before slicing.

This method is quite tedious but worth the effort as the cake turned out very well, so soft and spongy!