In a country where oranges are as fresh as a northeastern British winter, I think that this is one of the nicest ways to use them. It is a fairly unusual roulade in that it does not include flour. The result is surprising, as the pudding is quite heavy in both flavour and body.
preparation time 25 minutes
cooking time 10 to 15 minutes
serves 4
Ingredients
150 g (5 oz) caster sugar
3 large eggs
juice and finely grated zest of 1 orange
a pinch of allspice
fresh orange segments, to serve
1 Preheat the oven to 220°C, 425°F, gas mark 7.
2 Put half the sugar in a bowl, add the eggs and, preferably with an electric whisk, beat for at least 4 minutes, until the mixture is thick and full bodied and leaves a trail on the surface when drizzled from the whisk.
3 Fold in the orange juice and zest and the allspice.
4 Transfer the mixture to a 37.5 x 25 x 2.5 cm (15 x 10 x 1 inch) baking tray lined with greased and floured silicone paper, spreading the mixture out evenly. Bake for 10–15 minutes, until the surface of the cake is golden brown.
5 Place a tea towel on a work surface and lay a sheet of greaseproof paper on top. Sprinkle the remaining sugar over the greaseproof paper.
6 Loosen the edges of the cake with a sharp knife. Carefully tip the cake upside down on to the sugar-covered paper and lift the baking tray off. Gently peel the lining paper from the base of the cake, then lift one end of the tea towel, gripping it tightly, and use it to help roll up the cake. Leave to cool.
7 Cut the cake into slices and serve accompanied by fresh orange segments, and a little cream or ice cream if you like.
When feeling really wicked, before rolling up the roulade I like to spread it with a little marmalade and then top that with lightly whipped cream that has been flavoured with a little caster sugar and vanilla extract. But only when I’m feeling really wicked!