- 5 large eggs, separated
- 175g sugar (plus extra 40g for dusting)
- 100g plain four
- grated rind of 1 orange
- 40g flaked almonds
- 300g cream cheese
- 40g sugar
- grated rind of ½ orange
- 425g can stoned black cherries
Preheat the oven to 180C. Grease a 30x20cm baking tin and line it with baking paper.
Put the egg yolks and the sugar in a heatproof bowl set over a saucepan of gently simmering water.
Whisk 5-7min or until very thick and pale. Remove from the heat.
Sift the flour and gently fold it and the rind to the yolk mixture.
Whisk the egg whites in a clean bowl for 2mins 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 the baking tin and ease it into the corners. Sprinkle with the flaked almonds
and bake for 15mins or until the roulade is well risen and the top feels spongy. Remove form the
oven and leave to cool in the tin.
Filling and Assembly
Beat the cream cheese with orange zest and sugar.
Cover a clean damp tea towel with baking paper and sprinkle with extra sugar. Turn out the roulade
onto the paper. Peel off the lining paper.
Spread the cream cheese mixture over the top. Sprinkle with cherries. Starting with a short side and
using the paper to help, roll up the roulade. Transfer to a serving plate, add fresh cherries and cut
into a thick slices to serve.