Jae Frew
This recipe first appeared in Food magazine issue 84.
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Ingredients
Filling
Method
1.Preheat the oven to 190°C. Spray a 24cm x 34cm sponge roll pan (or similar) lightly with oil. Line with baking paper and spray again. Lay a clean tea towel on the bench and sprinkle generously with icing sugar.
2.Place the eggs and sugar in the bowl of an electric mixer. Using the whisk attachment, beat on high for 8-10 minutes until the mixture is very pale and thick (when you lift the beater a ribbon of mixture should fall onto the surface). Beat in the orange zest.
3.Sift over the flour and baking powder. Using a large metal spoon, gently fold in the dry ingredients (do not stir, use a cutting and folding action). Fold in the orange juice and melted butter. Pour the sponge mixture into the prepared pan and gently smooth the top.
4.Bake the sponge in the preheated oven for about 15 minutes until light golden and starting to shrink away from the sides of the pan. While still hot, use a spatula to loosen the edges and turn the sponge out onto the prepared tea towel. Peel off the baking paper and gently roll up lengthways. Set aside to cool.
5.Meanwhile, for the filling, mix together all the ingredients until just combined – don’t overbeat it.
6.When ready to serve, unroll the cooled sponge and spread with the mascarpone mixture. Roll up again and cut into slices to serve, drizzling with orange icing first, if desired (see recipe tip).
Note
- Drizzle the roulade with a thin icing made from ½ cup icing sugar and 1-2 tablespoons orange juice. PER SERVE: Energy: 232kcal, 972kj Protein: 4g Fat: 10g Saturated fat: 6g Cholesterol: 74mg Carbohydrate: 33g Fibre: 1g Sodium: 5648mg
