Cherry & Orange Roulade

prep 30 mins, plus cooling cook 20 mins
  • 5 large eggs, separated
  • 250 g (8 oz) caster sugar, plus extra for dusting
  • 100 g (3½ oz) plain flour, sifted
  • grated rind of 1½ oranges
  • 40 g (1½ oz) flaked almonds
  • 300 g (10 oz) low-fat cream cheese
  • 425 g (14 oz) can stoned black cherries, drained
  • a few fresh cherries (optional)

Put the egg yolks and 175 g (6 oz) of the sugar in a large heatproof bowl set over a saucepan of gently simmering water. Whisk until very thick and pale. Remove from the heat and gently fold in the sifted flour and the rind from 1 orange. Whisk the egg whites in a large clean bowl until stiff but moist-looking. Fold a large spoonful into the yolk mixture to loosen it slightly, then gently fold in the rest.

Pour the mixture into a 30 x 23 cm (12 x 9 inch) baking tin lined with nonstick baking paper, and ease into the corners. Sprinkle with the flaked almonds and bake in a preheated oven, 180°F (350°F), Gas Mark 4, for 15 minutes until the roulade is well risen and the top feels spongy. Remove from the oven and leave to cool.

Beat the cream cheese with the remaining orange rind and half the remaining sugar.

Cover a clean damp tea towel with nonstick baking paper and sprinkle with the remaining sugar. Turn out the roulade on to the paper. Peel off the lining paper.

Spread the cream cheese mixture over the top. Sprinkle with the canned cherries then, starting with a short side and using the paper to help, roll up the roulade. Transfer to a serving plate, add fresh cherries, if using, and cut into thick slices to serve.

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