Hazelnut & Orange Roulade


Serves 8 



6 egg whites

1 pinch salt

325g caster sugar

30g cornflour

1 tsp white wine vinegar

150g ground hazelnuts


300ml double cream

1 tsp vanilla essence

1 tbsp caster sugar

3 oranges, skinless segments 


50g dark chocolate melted

25g flaked almonds or chopped hazelnuts

1 tsp icing sugar


  1. Preheat the oven to 180C.
  2. Whip the egg whites and salt with an electric beater until soft peaks form, then add the sugar a tablespoon at a time until you have a firm meringue. This may take 5-7 minutes, then gently add the vinegar, hazelnuts and cornflour.
  3. Line a Swiss roll tray with baking paper, gently spread the meringue evenly over the tray and bake for 20 minutes or until the meringue is firm and lightly coloured.
  4. Take from the oven and let cool for 5 minutes.
  5. Turn the meringue onto a sheet of baking paper, then gently peel off the paper from the bottom of the meringue. Take another large piece of baking paper and cover the meringue, cover with a damp tea towel and leave to cool for 10 minutes.
  6. Whip the cream with the sugar and vanilla until firm.
  7. Cover the meringue evenly with the whipped cream and the orange segments.
  8. Gently roll the meringue with the help of the baking paper.
  9. Drizzle with the melted chocolate and sprinkle over the almonds or hazelnuts. 
  10. Place in the fridge until required.
  11. Sift over icing sugar and serve.

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