Easy Blender Orange Swiss Roll Recipe | Delicious & Quick Dessert

Prepare a delicious orange Swiss roll made in a blender, a practical and flavorful dessert that will surprise everyone. With simple preparation and accessible ingredients, this orange Swiss roll is perfect for any occasion, from an afternoon snack to a special celebration.

Summary

• Ingredients
• Instructions
• Tips and Variations
• Chef’s Tips

Ingredients

Batter:

• 4 eggs
• 1 cup (240ml) natural orange juice
• 1 cup (200g) sugar
• 2 cups (280g) all-purpose flour
• 1 tablespoon baking powder
• Zest of 1 orange

Filling:

• 300g creamy dulce de leche
• Or orange marmalade to taste

To dust:

• Powdered sugar

Instructions

1. Preheat the oven to 180°C (350°F) and grease and flour a rectangular baking pan (approximately 30x40cm or 12×16 inches).
2. In a blender, beat the eggs, orange juice, and sugar until you get a smooth mixture.
3. In a bowl, combine the all-purpose flour, baking powder, and orange zest.
4. Add the liquid mixture to the dry ingredients and gently mix until everything is incorporated.
5. Pour the batter into the prepared pan and spread evenly.
6. Bake for about 20-25 minutes, or until golden brown and firm to the touch.
7. Remove from the oven and let it cool slightly.
8. Invert the orange Swiss roll onto a clean kitchen towel dusted with powdered sugar.
9. Spread the dulce de leche or orange marmalade filling over the batter.
10. With the help of the kitchen towel, gently roll up the orange Swiss roll.
11. Dust with more powdered sugar and serve.

Tips and Variations

• For a more intense orange flavor, add a few drops of orange extract to the batter.
• Try replacing the dulce de leche with white brigadeiro or hazelnut cream.
• If you prefer, use tangerine juice instead of orange juice for a different flavor.
• For a lighter version, use a culinary sweetener instead of sugar.
• Add pieces of white chocolate to the filling for extra texture.

Chef’s Tips

The key to a perfect orange Swiss roll is a light batter. When mixing the dry ingredients with the wet, do so gently to avoid overdeveloping the gluten, which would make the Swiss roll tougher. Also, oven time is crucial: bake until the batter is golden and firm, but still soft to the touch. If overbaked, the Swiss roll may crack when rolled. When inverting, use a kitchen towel generously dusted with powdered sugar; this prevents the batter from sticking and makes the rolling process easier. And don’t forget to let the orange Swiss roll cool slightly before filling and rolling, so the filling doesn’t melt and the batter doesn’t break. With these tips, your blender orange Swiss roll will be an absolute success!