Chocolate Orange Meringue Roulade |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is a recipe from Phil Vickery's TV pudding club, I try most of his puddings as they are always so good, and this is delicious. PROMISE!!! It is also Gluten free Ingredients:
for the sponge |
zest of 1 large orange |
3 large eggs |
125g unrefined castor sugar |
200g chestnut puree |
40g unrefined castor sugar for the meringue |
15g good quality cocoa powder & 15g arrowroot - sieved together |
for the filling |
284mls (1/2 pint) lightly whipped double cream |
2 tbsp. level cocoa powder |
4 tbsp. level, icing sugar |
2 large meringues, chopped |
75g melted extra bitter chocolate |
40g melted butter for buttering the tray |
Directions:
1. Preheat the oven to 200°C, Gas 6.
2. Line a 21cm x 30cm Swiss roll tin with baking parchment and brush well with melted butter.
3. Separate the eggs, place the yolks in a mixing machine with the Castor sugar, orange zest and whisk on a high speed until very thick, this will take about 15 minutes. Add the chestnut puree and whisk again to incorporate well, finally fold in the arrowroot and cocoa powder.
4. Whisk the egg white over a medium speed or by hand until thick and foamy.
5. Add the 40g Castor sugar and whisk again to just incorporate. The meringue must be soft and silky not too stiff.
6. Carefully fold the two together and spoon into the prepared Swiss roll tray. This amount of mixture will fit exactly into the tray.
7. Bake in the oven for 15 minutes, or until springy to the touch and well risen.
8. Turn out onto lightly sugared baking parchment to cool.
9. To finish, fold into the cream the cocoa powder, icing sugar and meringues together.
10. Spoon onto the sponge and carefully roll up Swiss roll style using the parchment, if the roulade splits slightly then don’t worry, it’s all part of this unique cake.
11. Transfer to a long plate and chill well.
12. Just before serving, drizzle with the melted chocolate and dust with icing sugar.
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