Brazilian recipe
Blender Orange Swiss Roll (Rocambole de laranja de liquidificador)
This vibrant orange swiss roll is a classic Brazilian treat, made entirely in a blender for maximum ease and a light, citrusy crumb.
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Ingredients
6 eggs
2 3/4 cups caster sugar
3/4 cup orange juice
1 tablespoon plain flour
1 tablespoon grated orange zest
1 tablespoon baking powder
1 tablespoon butter
Extra butter for greasing
Sugar and breadcrumbs for dusting
Icing sugar for dusting
Strips of orange peel for garnish
2 3/4 cups caster sugar
3/4 cup orange juice
1 tablespoon plain flour
1 tablespoon grated orange zest
1 tablespoon baking powder
1 tablespoon butter
Extra butter for greasing
Sugar and breadcrumbs for dusting
Icing sugar for dusting
Strips of orange peel for garnish
Where to find ingredients
You can find all ingredients at local supermarkets such as Coles or Woolworths. Look for caster sugar in the baking aisle, and ensure you use fresh, unwaxed oranges for the zest. Breadcrumbs can be found in the pantry or baking section; panko or finely ground dried breadcrumbs work best.
Preparation method
- Blitz all the ingredients in a blender until the mixture is smooth and well combined.
- Grease a 36 x 24 cm baking tray with butter.
- Line the bottom and sides of the tray with baking paper.
- Brush the baking paper with butter and dust lightly with breadcrumbs.
- Preheat your oven to a low temperature setting.
- Pour the batter evenly into the prepared tray.
- Bake for 50 minutes or until the top is lightly golden.
- Lay a clean tea towel flat on a workspace.
- Sprinkle sugar generously over the entire surface of the tea towel.
- Carefully invert the baking tray onto the prepared tea towel to unmould the sponge.
- Gently peel away the baking paper.
- Using the tea towel as a guide, roll up the sponge starting from the shorter edge to create the classic swirl shape.
- Carefully transfer the swiss roll to a serving platter.
- Dust with icing sugar and finish by decorating with strips of orange peel.
Observations
This straightforward recipe yields a delicate and aromatic sponge, perfect for pairing with afternoon tea or serving as a bright, impressive dessert. By processing the ingredients in a blender, you achieve a smooth batter that bakes into a flexible cake, ideal for rolling into this traditional shape without the fuss of complex mixing methods.
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