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orange almond swiss roll

Orange And Almond Swiss Roll

Almond roulade filled with orange curd and almond swiss meringue buttercream, garnished with candied orange slices. Serves 8.
Author Domestic Gothess


Orange Curd

  • 3 eggs
  • 2 egg yolks (reserve the whites for the swiss meringue buttercream)
  • 1 tbsp cornflour (cornstarch)
  • 100 g (1/2 cup) caster (superfine) sugar
  • 150 ml (2/3 cup) orange juice (about 2 medium/large oranges)
  • 3 tbsp lemon juice (about 1 large lemon)
  • finely grated zest of 1 orange and 1 lemon
  • 115 g (1/2 cup) butter, cubed
  • 1 tsp orange blossom water optional

Candied Orange Slices

  • 500 ml (2 + 1/8 cups) water
  • 150 g (3/4 cup) caster (superfine) sugar
  • 2 tbsp golden syrup
  • 1 large orange thinly sliced

Swiss Roll

  • 4 large eggs
  • 80 g (1/4 cup + 2 tbsp + 1 tsp) caster sugar, plus 2 tbsp for sprinkling
  • 1 tsp almond extract
  • 50 g (1/3 cup + 2 tbsp) plain flour
  • 1 tsp baking powder
  • 50 g (1/3 cup + 2 tbsp) ground almonds
  • pinch salt
  • Finely grated zest of 1 orange

Swiss Meringue Buttercream

  • 2 egg whites
  • 110 g (1/2 cup + 1 tbsp) caster (superfine) sugar
  • 150 g (2/3 cup) softened butter
  • 1/2 tsp almond extract


To make the orange curd

  1. Whisk together the eggs, yolks, cornflour and sugar in a heavy bottomed saucepan. Whisk in the orange and lemon juice and zests then add the butter.
  2. Place the saucepan over a medium-low heat, whisk constantly until the mixture thickens, about 8-10 minutes. It should be gently simmering, make sure it doesn't boil or the eggs will curdle. It will resemble a very thick custard by the time it is done cooking.
  3. Immediately remove from the heat, whisk in the orange blossom water (if using) and strain it through a sieve into a storage container or hot, sterilised jars. Keep refrigerated (refrigerate overnight before using).

Make the candied orange slices

  1. Mix together the water, sugar and golden syrup in a saucepan, bring to a boil and stir until the sugar has dissolved. Add the orange slices, try to keep them in one layer. Simmer until the rind has gone almost transparent, about 1 hour. If using immediately, use a slotted spoon to transfer the slices to a wire rack to cool (reserve the syrup). If not, leave to cool in the syrup and store in the fridge (in the syrup) for up to a week until needed.

Make the Swiss roll

  1. Preheat the oven to 180°C/350°F/Gas mark 4. Line an approx. 22x30cm swiss roll tin with greaseproof paper.
  2. Using a stand mixer or electric whisk, whisk the eggs and the 80g of caster sugar until pale, trebled in volume and the mixture leaves a ribbon trail when the whisk is lifted from the bowl. Add the almond extract and whisk briefly to combine.
  3. Sift together the flour and baking powder and stir in the ground almonds and salt. Sprinkle the mixture over the eggs along with the zest and very gently fold in.
  4. Pour the mixture from a low height into the prepared tin and carefully level. Bake for about 10 minutes until golden and just firm to the touch.
  5. While it is baking, cut a piece of baking parchment slightly larger than the size of the tin, lay it out on the worktop and sprinkle over the 2 tbsp sugar.
  6. Let the baked Swiss roll rest for 1 minute before flipping it out onto the sugared baking parchment. Carefully peel off the baking parchment that was used to line the Swiss roll tin and discard.
  7. Starting at the narrowest end, tightly roll up the sponge with the clean parchment inside, then leave to cool completely.

Make the Swiss meringue buttercream

  1. Place the egg whites and sugar in a spotlessly clean heatproof bowl (the bowl of your stand mixer if you have one) over a pan of gently simmering water. Don't let the base of the bowl touch the water. Whisk gently with a hand whisk until the egg white is hot to the touch (about 65C/150F) and doesn't feel grainy at all when you rub it between your fingers.
  2. Remove from the heat and whisk with your stand mixer or an electric whisk on high until you have a thick, glossy meringue which is completely cool to the touch - the base of the bowl should feel cool.
  3. Continue to whisk on low while adding the butter a tablespoon at a time until it is fully incorporated, turn up to high and continue to whisk until silky smooth, finally whisk in the almond extract.
  4. Drain the orange slices if you haven't done so already, reserving the syrup.
  5. Unroll the cooled roulade and brush it all over with some of the reserved orange syrup. Spread over the swiss meringue buttercream, leaving a small gap around the edge, then spread over about 3-4 tablespoons of the orange curd.
  6. Tightly re-roll the roulade using the parchment paper to help you, Trim the ends of the swiss roll to neaten and place on a serving platter, garnish with the orange slices. Keep refrigerated but allow to sit out at room temperature for half an hour before serving.