Seville Orange Roulade

Seville Orange Curd
120 grams unrefined caster sugar
3 Seville oranges – finely grated zest and juice
1 blood orange – juice only
2 whole medium sized fresh eggs plus 2 egg yolks
120 grams unsalted butter, diced
Roulade
3 large fresh eggs
115 grams unrefined caster sugar
115 grams plain white flour
1 Seville orange – finely grated zest
1 tbsp tepid Seville orange juice
To finish
100 ml creme fraiche
200 ml double cream

Orange Curd

1. Put the sugar in a heatproof bowl, stir in the zest and juice then whisk in the whole eggs and egg yolks, add the butter, place over a saucepan of gently simmering water, ensuring the bowl does not touch the water.
2. Stir with a wooden spoon until the butter melts and sugar dissolves, then use a wire balloon whisk.
3. Cook – while stirring – for 8 to 10 minutes or until it thickened to the consistency of custard – the whisk should leave a light trail when lifted; the curd will continue to thicken while it cools.
4. Allow to cool; transfer to a sterilised container, store in the fridge until required.

Roulade

5. Preheat the oven to 200°C, 180ºC fan assisted.
6. Grease a 23 x 33 cm Swiss roll tin, line the bottom with baking parchment or greaseproof paper, trim to neaten the corners.
7. Prepare a pan with about 3 cm of simmering water and a bowl over the top that does not come into contact with the water.
8. Break in the eggs, add the sugar and zest, whisk until the texture thickens and is lukewarm (do not allow to become too hot).
9. Remove bowl from the pan, continue whisking until the mixture is thick, ropey.
10. Sift in half of the flour, gently fold in with a large metal spoon, sift in the remaining flour and fold in along with the orange juice.
11. Pour into the prepared Swiss roll tin, shake gently to spread the mixture out to all the corners.
12. Bake for 10 minutes, or until the sponge is well risen and light golden colour, it should spring back when touched with the little finger.
13. Invert the cake onto a clean tea towel, gently – remove the baking paper.
14. Gently roll up the cake, using the tea towel as a guide.
15. Wrap the tea towel around the cake and place, seam-side down, onto a wire rack, allow to cool completely before filling.

To finish

16. Whisk the cream until medium peaks form, add the crème fraîche and continue whisking until soft peaks form then fold in the orange curd, amount to taste – giving a slight marbled effect.
17. Spread over the surface, re-roll the Roulade, place seam side down onto a serving plate and lightly dust with icing sugar before serving.