Out of Africa Giraffe Swiss Roll with Orange Cream Filling


Preparation info

  • Serves


    • Difficulty


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By Lorraine Pascale

Published 2017

  • About

I love a cake recipe with a sense of humour! This cake transforms a Swiss roll-style sponge with an animal print finish. The recipe is actually really quick to make and will look better and better every time you make it. This is a really fun one to make with the kiddies too.


  • 5 egg whites
  • 120 g caster sugar
  • 5 egg yolks
  • 30 g unsalted butter, melted
  • 30 ml double cream
  • 85 g plain flour
  • 1 tsp vanilla extract
  • 10 g cocoa powder
  • 1 scant tbsp water


Preheat the oven to 180°C (fan 160°C/350°F/gas 4), and make sure the shelf in the middle of the oven is at the ready. Line the tin with baking parchment. I make sure there is some extra baking parchment hanging over the edges – this makes it easier to pull out the cake when it is baked.

Put the egg whites in a bowl and whisk until they reach medium peaks – they wont be super stiff, but they will be starting to hold their shape. Then add half of the sugar and whisk up until the mixture reaches super stiff peaks that are white and shiny, and then set that aside.

In another bowl add the egg yolks and the other half of the sugar and whisk until the mixture goes really light and fluffy and thickened, and then fold the two mixtures together until combined. Fold in the butter and double cream until well combined and then carefully pour one quarter of this mixture into another bowl. This will be your white mixture and the remaining three-quarters will be your chocolate mixture.

Sift 55g of the plain flour into the bowl for the white mixture and add the vanilla. Fold in gently until just combined and then spoon the mixture into a piping bag. Snip off a little of the piping bag tip to give a 1cm opening and then pipe lines all over the parchment to resemble a ‘giraffe skin’ pattern. Go all the way up to the edges and leave quite large holes, so that there is space for your chocolate mixture to sit. Once you have done this, pop the tin into the oven for about 5 minutes. You want the mixture to cook through but not colour. Then, remove from the oven and set aside.

Next, sift the remaining 30g of flour and the cocoa powder into the bowl for the chocolate cake mixture. Add the water, and fold in gently.

Pour the chocolate mixture over the cooked mixture, and level it off with a spatula or palette knife. Bake in the oven for about 10–15 minutes, or until the cake is springy to the touch and cooked all the way through.

When the cake is cooked, remove it from the oven and leave to cool for 5–10 minutes. Then peel off the baking parchment and let it cool down completely.

Meanwhile, make the filling. Whisk the cream, icing sugar and vanilla together in a bowl until the mixture is just holding itself. Add the orange zest and Cointreau, if using and fold this together until the mixture is firm but not grainy. If it is grainy it means that it is over-whisked, so add 1 teaspoon of milk to loosen it up a little if necessary. Set the filling aside in the fridge until needed.

Once cooled, carefully turn the sponge out on a piece of baking parchment, pattern side-down. Spread the sponge with the whipped orange cream, going right up to the edges.

With a short side facing you, roll up the edge really tightly using the baking parchment to help. Make sure that you tuck the first roll in nice and tightly as this will give the roulade a well-defined swirl. Continue to roll up the rest of the Swiss roll carefully and evenly and then place it seam-side down on a piece of cling film, and wrap it up tightly like a sausage.

Put the wrapped Swiss roll in the fridge for 15 minutes to set, then remove it from the fridge, unwrap and serve.