- Take a pan . Add 50 gm of sugar and 4 tbs water each and boil .
- When sugar is dissolved add the orange rounds and cook for 5 minutes .
- Preheat the oven at 180°C and prepare a pan with parchment paper and brush with butter and flour .
- In a bowl , beat the milkmaid and sugar . Beat until pale and fluffy and form a ribbon consistency .
- In another bowl add the dry ingredients for sponge . Add milk , oil in the milkmaid mixture .
- Now sieve the dry ingredients in the wet mixture and mix well with an electric beater . Do not over mix . Just before pouring add the vinegar into the batter and give it a good mix .
- Now seperate the small batter in two bowls around 2 tbs , mix strawberry syrup and another one is blue colour and mix well .
- Now add the cooked orange rounds onto the baking tray and drops of strawberry and blue batter evenly .
- Then transfer the Swiss roll batter onto prepared baking tray very gently and bake it for 15 minutes or until it turns golden .
- Meanwhile whipped the cream with icing sugar until peaks form . Now add the orange zest .
- Meanwhile , lay a clean kitchen towel . Once baked , immediately turn cake out onto line towel . Peel off parchment paper and gently roll cake up in the towel , starting with the short end .
- Let it cool completely . Place the roll in the refrigerator for 15 minutes to chill .
- Once cool , spread whipped cream generously and evenly on the roll .
- Roll back the Swiss Roll in the towel and let it chill in few minutes or directly serve and Enjoyyyyyyy ........
