by Renata P
(Scotland)

Ingredients:

For orange curd:
2 medium eggs
1 egg yolk
6oz caster sugar
juice and grated zest of 3 oranges
4oz butter

Also:
4 eggs whites
8oz caster sugar
18 fl oz whipped cream
icing sugar

Preheat oven to 180 celsius.

To make the curd, whisk together the eggs and yolk.

In a small pan, gently melt the butter and add the sugar, juice and zest. Stir in the egg and yolk mixture. Keep stirring over a low heat until thickens. Remove from heat and allow to cool in a bowl.

To make the meringue roulade:

Whisk the egg whites with an electric whisk until frothy. Add the sugar, a little at a time, and keep whisking until soft peaks form.

Line a swiss roll tray with foil Lightly grease with oil. Spoon the meringue mixture on top and spread out evenly. Bake for about 20 minutes (less if using fan oven). Remove, allow to cool and turn out onto a piece of icing sugar dusted baking parchment.

Spread the orange curd over the meringue, followed by the whipped cream. Roll up into a log. Dust liberally with icing sugar and serve.