• Making time 30 minutes
• Preparation time  20 minutes

Ingredients

• 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

Preparation:

1. Put the egg yolk and 175 g of the sugar in a large heatproof bowl set over a saucepan of gently simmering water, and 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.
2. 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.
3. Beat the cream cheese with the remaining orange rind and half the remaining sugar.
4. Cover a clean damp tea towel with non-stick baking paper and sprinkle with the remaining sugar, turn out the roulade onto the paper, and peel off the lining paper.
5. 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.