ingredients
serves 6
4 egg whites
1/2 cup white sugar
1/2 cup All purpose flour
finely grated rind of 1 small orange
3 tbsp orange juice
2 tsp Confectioner’s sugar and shreds of orange zest, to decorate
for the filling
2/3 cup ready-to-eat dried apricots
2/3 cup orange juice
method
1. Preheat the oven to 200°C/400°F. Grease a 9 x 13 inch Swiss roll tin and line it with nonstick baking paper. Grease the paper.
2. For the roulade, place the egg whites in a large bowl and whisk them until they hold soft peaks. Gradually add the sugar, whisking hard between each addition.
3. Fold in the flour, orange rind and juice. Spoon the mixture into the prepared tin and spread it evenly.
4. Bake for about 15 - 18 minutes, or until the sponge is firm and light golden in colour. Turn out on to a sheet of non-stick baking paper and roll it up Swiss roll-style loosely from one short side. Leave to cool.
5. For the filling, roughly chop the apricots, and place them in a saucepan with the orange juice. Cover the pan and leave to simmer until most of the liquid has been absorbed. Puree the apricots in a food processor or blender.
6. Unroll the roulade and spread with the apricot mixture. Roll up, arrange strips of paper diagonally across the roll, sprinkle lightly with lines of Confectioner’s sugar, remove the paper and scatter with orange zest to serve.
more information
Make and bake the sponge mixture a day in advance and keep it, rolled with the paper, in a cool place. Fill it with the fruit puree 2 - 3 hours before serving. The sponge can also be frozen for up to 2 months; thaw it at room temperature and fill it as above.
