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4 eggs, separated
225 g/8 oz/1 cup caster (superfine) sugar
60 ml/4 tbsp orange juice
150g/5 oz plain (all-purpose) flour
5 ml/1 tsp baking powder
A pinch of salt
5 ml/1 tsp vanilla essence (extract)
Grated rind of 1/2 orange
Caster (superfine) sugar for sprinkling
For the filling:
2 oranges
30 ml/2 tbsp powdered gelatine
120 ml/4 fl oz water
250 ml/8 fl oz/1 cup orange juice
100g/4 oz caster (superfine) sugar
4 egg yolks
250 ml/8 fl oz/1 cup double (heavy) cream
100 g/4 oz apricot jam (conserve), sieved (strained)
15 ml water
100g/4 oz/1 cup flaked (slivered) almonds, toasted |
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Method:
Beat together the egg yolks, caster
sugar and orange juice until pale and fluffy. Gradually fold in the
flour and baking powder using a metal spoon. Whisk the egg whites and
salt until stiff, then fold into the mixture with the vanilla essence
and grated orange rind using a metal spoon. Spoon into a greased and
lined 30 x 20 cm/12 x 8 in Swiss roll tin (jelly roll pan) and bake in
a preheated oven at 200°C/400°F/gas mark 6 for 10 minutes until
springy to the touch. Turn out on to a clean tea towel (dish cloth),
sprinkled with caster sugar. Remove the lining paper, trim the edges
and run a knife about 2.5 cm/ 1 in in from the short edge, cutting
half-way through the cake. Roll up the cake from the cut edge. Leave
to cool.
To make the filling, grate the rind of one orange. Peel both oranges
and remove the pith and membranes. Halve the segments and leave to
drain. Sprinkle the gelatine over the water in a bowl and leave until
spongy. Stand the bowl in a pan of hot water until dissolved. Leave to
cool slightly. Beat the orange juice and rind with the sugar and egg
yolks in a heatproof bowl, set over a pan of gently simmering water,
until thick and creamy. Remove from the heat and stir in the gelatine.
Stir occasionally until cool. Whip the cream until stiff, then fold
into the mixture and chill.
Unroll the cake, spread with the orange cream and sprinkle with the
orange segments. Roll up again. Heat the jam with the water until well
blended. Brush over the cake and sprinkle with the toasted almonds,
pressing down gently.
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