CHOCOLATE AND ORANGE ROULADE

 

CHOCOLATE AND ORANGE ROULADE

 

SERVES 6, READY IN ABOUT 1 HOUR

3 SYNS ON ALL CHOICES

 

Roulade	Filling
Frylight	175g pot of Mullerlite Vanilla yogurt
6 eggs separated	250g quark
70g castor sugar	Finely grated zest of ½ an orange
2 tbsp sweetener	A few drops of vanilla extract
2 level tbsp cocoa powder sifted plus ½ level tsp to dust	1 tsp sweetener 3 oranges, peeled and separated into
2 sastsumas cut into wedges to decorate	segments

 

1.	Preheat the oven to 180◦C/fan 160◦C/Gas 4 and line a 30 x 20 cm swiss roll time with baking paper and spray with Frylight.
2.	Whisk the egg yolk, sugar and sweetener together in a large bowl until pale and thick.  Carefully fold in the cocoa powder using a large metal spoon.
3.	Put the egg whites in a large clean glass bowl and beat with an electric hand whisk on a medium speed until they form stiff peaks.
4.	Fold in the egg yolk mixture then pour into the prepared tin and bake in the middle of the oven for 15-18 mins until set and springy to the touch.  Leave in the tin to cool.
5.	For the filling whisk together the yogurt, quark, orange zest, vanilla extract and sweetener until smooth
6.	To assemble, place a sheet of baking paper on a clean work surface and turn the sponge out onto it.  Carefully peel off the paper.  Spread the yogurt mixture over the sponge and scatter over the orange segments
7.	Roll up the sponge lengthways and carefully ease it onto a serving plate.  Lightly dust with cocoa powder.  To serve, arrange the satsuma wedges around the roulade and cut into 6 slices.

 

Give it a twist

This roulade tastes just as good filled with 250g raspberries instead of oranges – add a few extra berries to serve.