Chocolate Orange Cake Roll with Raspberries and Mascarpone

This is a chiffon style sponge roll, it’s not too sweet, super moist and light, and very forgiving when it comes to rolling! The cocoa gives it a mild chocolate flavour that works so well with the orange, tart autumn raspberries, and sweet creamy mascarpone. It’s a perfect finish for lunch or dinner, and leftovers cover most food groups for breakfast…

INGREDIENTS:

for the cake:

• 20g cocoa powder

• 30g caster sugar

• 60g plain flour

• ¾ teaspoon baking powder

• ¼ teaspoon salt

• zest and juice of 1 medium orange (70ml)

• 4 jumbo egg yolks

• 50g canola oil

• ¾ teaspoon vanilla paste

• 5 jumbo egg whites

• 70g caster sugar

• 1/3 teaspoon cream of tartar

• butter for greasing

filling:

• 250ml thickened cream

• 35g caster sugar

• 125g mascarpone

• 1 teaspoon vanilla paste

• zest of half an orange (reserved from above)

• 1 punnet raspberries

to serve:

• 1 punnet raspberries

• 1 orange, thinly sliced

METHOD:

1. Preheat oven to 150ºC fan

2. Grease and line a Swiss roll tin (36cm x 25cm approx.) with baking paper, set aside

3. Tip the cocoa powder, 30g caster sugar, plain flour, baking powder and salt into a large bowl and mix together using a balloon whisk, add the orange juice, half of the orange zest, egg yolks, canola oil and vanilla paste, mix until smooth

4. In a clean bowl, whisk the egg whites until frothy, add the cream of tartar and continue whisking to soft peaks; gradually add the 70g caster sugar and whisk to firm peaks

5. Fold 1/3 egg whites into the chocolate mixture, then gently fold in the remaining egg whites

6. Pour the batter into the prepared tin, spread evenly with an offset spatula then tap the tin on the bench to deflate any large air pockets

7. Bake for 12-14 minutes until lightly browned and the cake springs back when gently pressed in the centre

8. Cool in the tin for 5 minutes, then turn out of the pan onto a rack, remove the paper and cool for a further 5 minutes

9. Take a clean piece of baking paper, approximately 20cm longer than the cake, and place it on top of the warm sponge, flip the cake and lay the cake on the paper on your bench; roll up the sponge from the short end with the paper inside. Leave until cooled completely

10. 10.While the sponge cools, make the filling; in a medium bowl whip the cream with the sugar until firm, add the mascarpone, vanilla paste, and remaining orange zest, whip until smooth

    Construction: 

1. Carefully unroll the sponge, leave it on the paper, spread 2/3 cream over the sponge, leaving 1cm clear around the edges. Strew the raspberries over the cream, and using the paper to help you, re-roll the sponge, resting it seam side down on the bench

2. Lay two overlapping pieces of cling wrap on the bench to give you a rectangle 40cm by 50cm; transfer your cake roll to the cling wrap, with the long side of the cake parallel to the short edge of the cling wrap; roll the cake in the cling wrap as tightly as you can without crushing it! Twist the ends to seal and place in the fridge for at least an hour to firm up

3. When you are ready to serve, if rustic isn’t your thing, use a serrated knife to trim the ends of the roll, transfer to your serving plate and decorate with the remaining mascarpone mixture, raspberries and orange slices. Enjoy!

4. Store leftover cake in the fridge in an airtight container for up to 3 days

Serves: 10

Sally aka Simmer and Boyle is a recipe developer, food stylist, photographer, and somewhat infrequent blogger. Originally from the UK, she now lives in Sydney with her family, her beautiful wheaten terrier, and far too many houseplants! Sally loves to cook and share images of her efforts on Instagram @simmerandboyle and recipes on her blog at www.simmerandboyle.com, be prepared for cake, there’s lots of cake…