- Making time 30 minutes
- Preparation time 20 minutes
- Five large eggs, separated
- 250 g caster sugar, plus extra for dusting
- 100 g plain flour, sifted
- Grated rind of 12/2 oranges
- 40 g flaked almonds
- 300 g low-fat cream cheese
- 425 g can get stoned black cherries, drained
- A few fresh cherries
The snake which cannot cast its skin has to die, as well the minds which are prevented from changing their opinions; they cease to be mind.
– Friedrich Nietzsche
- Put the egg yolk and 175 g of the sugar in a large heatproof bowl set over a saucepan of gently simmering water, whisk until very thick and pale. Remove from the heat and gently fold in the sifted flour and the rind from 1 orange, whisk the egg whites in a large clean bowl until stiff but moist-looking, fold a large spoonful into the yolk mixture to loosen it slightly, then fold in the rest.
- Pour the mixture into a 30 * 23 cm baking tin lined with non-stick baking paper, and ease into the corners, sprinkle with the flaked almonds and bake in a preheated oven, 1800F set the timer for 15 minutes until the roulade well rises and the top feels spongy, remove from the oven and leave to cool.
- Beat the cream cheese with the remaining orange rind and half the remaining sugar.
- Cover a clean damp tea towel with non-stick baking paper and sprinkle with the remaining sugar, turn out the roulade on to the paper, peel off the lining paper.
- Spread the cream cheese mixture over the top, sprinkle with the canned cherries then, starting with a short side and using the paper to help, roll up the roulade. Transfer to a serving plate, and fresh cherries, cut into slices to serve.