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Recipe for Orange Chocolate Swiss Roll.

Orange Chocolate Cardamom Cake

Orange Chocolate Swiss Roll Cake Recipe made with orange zest, cardamom, chocolate frosting, and topped with chopped walnuts.



  • 3/4 Cup (96 g) All Purpose Flour
  • 1 tsp Baking Powder
  • 1 tsp Cardamom Powder
  • 1/2 tsp Kosher Salt
  • 2 Tbsp Orange Zest
  • 4 Eggs
  • 1/2 Cup (100 g) Sugar
  • 1 tsp Vanilla Extract
  • 2 Tbsp Melted Butter for coating parchment paper

Chocolate Cream Cheese Filling

  • 1 Can Wilton Naturally Flavored Rich Chocolate Frosting
  • 6 oz Cream Cheese room temperature


  • 1 Can Wilton Naturally Flavored Rich Chocolate Frosting
  • 2 Cups Chopped Walnuts
  • Chocolate Jimmy Sprinkles


Make Sponge

  • Preheat oven to 350˚F. Lightly spray with non-stick spray and line the bottom of an 10.5 x 15 in. Jelly Roll Pan with parchment paper.
  • In a small bowl hand whisk together flour, baking powder, salt, cardamom, and orange zest. Set aside.
  • Place eggs in the bowl of a stand mixer fitted with whisk attachment and beat on high until foamy (1-2 min.). Then, add vanilla and gradually add the sugar and continue on high for about 7 min.
  • The egg mixture should double in volume and be full of air bubbles, like a cloud.
  • Remove bowl from stand and slowly begin to fold in the flour a third at a time, using a spatula. Stop mixing when you no longer see streaks of flour.
  • Take melted butter and coat the top of the parchment paper.
  • Scrape batter onto jelly roll pan. Take a small offset spatula and smooth into an even layer.
  • Bake sponge on the lower rack for about 10 minutes until golden.
  • It should spring back when gently pressed with finger tip.
  • Remove from oven and gently run a thin knife around edges of cake to loosen from the pan.
  • While cake is still hot, using oven mitts invert cake face down onto a clean, dry linen towel (you can also use parchment paper).
  • Peel away the parchment paper from the sponge cake.
  • Starting at the short side, roll the cake into the towel. Go slowly and try to evenly the tuck the sponge into a cylinder as you go.
  • Set rolled sponge cake on a cooling rack for about 30 minutes,

While cake is cooling make your chocolate cream filling.

  • Combine cream cheese and chocolate frosting in bowl of stand mixer and whip until smooth.

Assemble Cake

  • Carefully unroll the cake cake and gently pull off towel. Cake can still lay on the open towel as you assemble.
  • Spread chocolate cream in a nice thick layer across the sponge.
  • Roll the cake back into a cylinder carefully. (without towel).
  • Place cake seem side down onto serving tray.
  • Place in the fridge for about 30 minutes to chill.
  • This helps set the cream and prevents extra crumbs from falling off while frosting.
  • Remove cake from fridge and spread a generous layer of chocolate frosting into cake.
  • Top with nuts or sprinkles!


**Please see post for product links.**