I’ve always wanted to make a swiss roll cake. Every time I watch a baking show on Food Network or my favorite show the Great British Baking Show, I’m memorized how they roll the cake and fill it with deliciousness. So when my friend Adam told me he made one, we started talking about different flavors to put together for a Christmas one. He inspired me to create my own.
I used cocoa powder, brewed chai tea, and orange zest for the cake batter. For the filing, I used cream cheese, pumpkin spice seasoning, more zest and orange juice.
When I sliced into the orange to add the juice, I realized I accidentally bought blood oranges at the market. I was so excited, I actually did a little dance. When my Papa and I were in Sicily, we would eat a blood orange every morning with breakfast. It was like he was sending me a little sign from heaven!
- 3 large eggs
- 3/4 cup granulated sugar
- 2 teaspoons chai tea
- 1 teaspoon vanilla extract
- ¼ cup orange zest
- 3 tablespoons juice from orange
- ¼ teaspoon cinnamon
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup all purpose flour
- Powdered sugar to aid in rolling
- 8 oz cream cheese
- 1 teaspoon pumpkin pie spice
- 1 teaspoon freshly grated orange zest
- 2 cups powdered sugar
- 2 tablespoons Heavy whipping cream
MAKE THE CAKE:
Preheat the oven to 350°F. Line (10×15”) pan with parchment paper and spray with cooking spray.
Beat eggs at high speed for 3 minutes, until frothy and dark yellow.
Beat in sugar, tea, and vanilla extract.
In a separate bowl, whisk together cocoa, salt, baking powder, and flour.
Blend the dry ingredients into wet ingredients.
Spread in the prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan.
Bake for 10-15 minutes. You’ll know it’s done because if you lightly poke the top with your fingertip it will slightly bounce back.
While the cake is baking, set a clean kitchen towel out on a large work surface, lay a sheet of parchment paper on top of the towel. Sprinkle liberally with powdered sugar and cocoa powder (about ¼ cup).
As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar and cocoa. Remove parchment paper carefully.
Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour (or you can wrap it and chill it overnight).
MAKE THE FILING
Combine cream cheese, pumpkin pie spice, and 1 teaspoon orange zest in a medium bowl. Beat at medium speed until well mixed.
Gradually add 2 cups powdered sugar and heavy whipping cream, beating well after each addition until smooth and creamy.
Gently unroll cooled cake. Spread filling over cake to 1/2 inch from all edges.
Starting at the 10-inch side, gently roll up the cake.
Sprinkle with additional orange zest just before serving.
Cut into slices.