Orange and Almond Swiss Roll Recipe

Orange and Almond Swiss Roll Recipe

Ingredients: Makes one 20 cm / 8 in roll

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

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 200C/400F/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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