Servings:

6-8

Level of difficulty:

Intermediate

Ingredients

4 egg whites
225g caster sugar
1 tsp avellana (hazelnut liqueur, or almond essence)
1 tspn white wine vinegar
50 g ground hazelnuts
orange curd
300 ml whipped double cream
segments of fresh orange to garnish

Method

Preheat oven to 170deg./325degF/Gas Mark3. 10 minutes before baking. Line a Swiss roll tin with a single sheet of greaseproof paper or parchment, and slit the four corners.
Whisk the egg whites until stiff.Then whisk in a spoonful at a time the sugar. Add the Avellana or almond essence, and the vinegar and hazelnuts. Fold in lightly.

Turn into the lined swiss roll tin.Bake for 25 mins or until it is pale golden. Remove from the oven, cover with another piece of greaseproof paper and a wet tea towel. Leave until cold.
Turn out onto another piece of greaseproof paper, covered in icing sugar. Spread with the orange curd and most of the whipped cream. Roll up with the help of the greaseproof paper.Decorate with the reserved cream and some fresh segments of orange.