This is a simple sponge roll filled with a mixture of lightly whipped cream and crème fraîche with the addition of Seville orange curd, lighttly folded into the cream to create a marbled effect.
Seville oranges are in season during the month of December in Spain and have many uses. This curd is absolutely fabulous, especially when spread on toast for breakfast.
Seville Orange Curd
120 grams unrefined caster sugar
3 Seville oranges – finely grated zest and juice
1 blood orange – juice only
2 whole eggs plus 2 egg yolks
120 grams unsalted butter, diced
3 large fresh eggs
115 grams unrefined caster sugar
115 grams plain flour
1 Seville orange – finely grated zest
1 tbsp tepid Seville orange juice
200 ml double cream
100 ml crème fraîche
- 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.
- Stir with a wooden spoon until the butter melts and sugar dissolves, then use a wire balloon whisk.
- 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.
- Allow to cool; transfer to a sterilised container, store in the fridge until required.
- Preheat the oven to 200°C, 392ºF, gas mark 6.
- Grease a 23 by 33 cm Swiss roll tin, line the bottom with baking parchment or greaseproof paper, trim to neaten the corners.
- 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.
- Break in the eggs, add the sugar and zest, whisk until the texture thickens and is lukewarm (do not allow to become too hot).
- Remove bowl from the pan, continue whisking until the mixture is thick, ropey.
- 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.
- Pour into the prepared Swiss roll tin, shake gently to spread the mixture out to all the corners.
- 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.
- Invert the cake onto a clean tea towel, remove the baking paper, peel off the lining paper – gently roll up the cake, starting with the long side closest to you, using the tea towel as a guide.
- Wrap the tea towel around the cake and place, seam-side down, onto a tray; allow to cool completely before filling.
- Unroll and remove the edges with a sharp knife – score with the sharp knife about 2 cm from both short edges
- Whisk the cream until medium peaks form, add the crème fraîche, whisk until soft peaks form then fold in the orange curd, amount to taste – giving a slight marbled effect.
- Spread over the surface, re-roll the Roulade, place seam side down onto a serving plate and lightly dust with icing sugar before serving.