Brazilian recipe
Blender Orange Swiss Roll (Rocambole de laranja de liquidificador)
Discover how to prepare this classic, light, and aromatic orange Swiss roll, a practical Brazilian dessert made entirely in the blender.
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Ingredients
6 eggs
2 3/4 cups sugar
3/4 cup orange juice
1 tbsp all-purpose flour
1 tbsp orange zest
1 tbsp baking powder
1 tbsp butter
Butter for greasing
Sugar and breadcrumbs for dusting
Icing sugar for dusting
Orange zest strips for garnish
2 3/4 cups sugar
3/4 cup orange juice
1 tbsp all-purpose flour
1 tbsp orange zest
1 tbsp baking powder
1 tbsp butter
Butter for greasing
Sugar and breadcrumbs for dusting
Icing sugar for dusting
Orange zest strips for garnish
Where to find ingredients
You can find fresh citrus and pantry staples at local Fiji produce markets or larger supermarkets in Suva or Nadi. Specialized baking ingredients like icing sugar and parchment paper are available in the baking aisle of major grocers.
Preparation method
- Blend all the ingredients together in a blender until the batter is smooth and well-combined.
- Grease a 36 x 24 cm baking tray with butter.
- Line the bottom and sides of the tray with parchment paper.
- Brush the parchment paper with butter and dust it with breadcrumbs.
- Preheat the oven to a low temperature.
- Pour the batter into the prepared baking tray.
- Bake for 50 minutes or until the surface is lightly golden.
- Spread a clean kitchen towel out on a flat surface.
- Sprinkle sugar all over the towel.
- Carefully turn the baking tray over onto the towel to release the cake.
- Gently peel off the parchment paper.
- Use the kitchen towel to roll up the cake from the shorter side to create the Swiss roll shape.
- Transfer the roll to a serving platter.
- Dust with icing sugar and finish by garnishing with the strips of orange zest.
Observations
This straightforward recipe yields a delicate, fragrant sponge that is perfect for pairing with afternoon tea or serving on special occasions. Its light texture and citrus notes make it a timeless favorite.
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