Citrus Roulade
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
1
- For the sponge
- 5 eggs (separated)
- ½ cup sugar
- lemon juice
- 1 cup all-purpose flour (scant)
- ¼ cup Corn starch
- 2 unwaxed Oranges (zest)
- Baking powder
- sugar (for sprinkling)
- For the filling and decoration
- 1 cup cream
- 8 Tbsps powdered sugar
- whipped cream stabilizer
- 1 cup Quark (heaped)
- 4 Oranges (filleted, juice reserved)
Preparation steps
1.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and line a baking tray with grease-proof paper.
2.
Whisk the egg whites until stiff. Gradually trickle in the sugar and continue whisking to form stiff, glossy peaks. Add a dash of lemon juice.
3.
Mix together the flour, cornflour, orange zest and a pinch of baking powder and gradually fold into the egg whites, alternating with the egg yolks. Do not stir. Transfer the batter to the baking tray, smooth the top flat and bake for around 8-10 minutes.
4.
Remove from the oven and turn out onto a tea towel sprinkled with sugar. Peel off the grease-proof paper and roll up the sponge. Cover with the towel and leave to cool completely.
5.
For the filling, beat together the cream with 4 tbsp icing sugar and a pinch of whipping cream stabiliser. Fold into the quark, then fold in the orange fillets.
6.
Unroll the sponge and spread with the orange cream, leaving around 2 cm free around the edge. Roll up again.
7.
Mix the remaining icing sugar with a little of the orange juice to form a thick but pourable icing and drizzle over the roulade. Chill until ready to serve.
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