Orange roulade

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By: Claire Macdonald From: Seasonally Scottish

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This recipe is classed as intermediate

Rating 4 / 5 (9 votes)

Prep time:
45 min
Cook time:
35 min
Serves:
6-8

Bitter orange marmalade and billowy whipped cream make a truly tempting filling for this golden springy roulade from Claire Macdonald

Method

1. Put the butter and sugar in a bowl and set over a saucepan of simmering water. Cook until the butter has melted and the sugar dissolved.

2. Whisk in the egg and egg yolks and cook for a further 10 minutes or so, whisking occasionally, until the curd has thickened. Cool and store in the fridge until ready to use.

3. Preheat the oven to 180C/gas 4.

4. Line a shallow baking tray measuring 32x25 cm with baking parchment.

5. Whisk the egg yolks and caster sugar together, until pale and thick.

6. Whisk in the grated orange rind and juice and the ground almonds.

7. Whisk the egg whites until stiff. Fold them quickly and thoroughly into the orange mixture. Pour the mixture into the lined tin and bake for 15-20 minutes, until the roulade feels firm to the touch.

8. Remove from the oven and cover with a slightly damp tea towel. Leave for several hours.

9. Lay a sheet of baking parchment onto a clean work surface and scatter with a little sieved icing sugar.

10. Take the short ends of the paper under the roulade in either hand and tip it face down onto the dusted sheet of parchment.

11. Carefully peel the paper off the back of the roulade, peeling it in strips to prevent tearing the roulade.

12. Spread the cream and the curd evenly over the surface, and roll the roulade away from you, into a long roll.

13. Slide onto a pretty plate, dust with sieved icing sugar and serve in slices.

Ingredients

For the orange curd

  • 120 g butter, diced
  • 120 g caster sugar
  • 1 whole eggs
  • 2 egg yolks
  • 6 pieces preserved ginger, drained and chopped
  • 4 seville oranges, grated zest and juice

For the roulade

  • 4 large eggs, separated
  • 120 g caster sugar
  • 3 seville oranges, grated zest and juice
  • 50 g ground almonds, sieved
  • 300 ml double cream, whipped

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