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Here is a light dessert with a lovely citrus zing. The orange curd is delicious and the quantity given here makes twice the amount you will need for the roulade filling. Either just make half the quantity given (using 1 whole egg and 1 yolk) or make the full amount and try it served on pancakes, toast or even ice cream. The curd can be stored in an airtight plastic container in the fridge for up to a week or in a sealed jam jar for two weeks.

SERVES 8–10 VEGETARIAN

Vegetable or sunflower oil, for oiling

4 egg whites

225g (8oz) caster sugar

Icing sugar, for dusting

200ml (7fl oz) orange curd

500ml (18fl oz) whipped cream

For the orange curd

2 eggs

1 egg yolk

100g (3½oz) butter

175g (6oz) caster sugar

Juice and finely grated zest of 3 oranges

20 × 30cm (8 × 12in) Swiss roll tin

1 First make the orange curd. Whisk together the egg and egg yolk. Then melt the butter in a saucepan on a low–medium heat. Add the sugar and orange juice and zest, and pour in the eggs.

2 Stir constantly with a wooden spoon, still over a low heat (if it is too high, the egg will scramble), for 10–15 minutes or until the mixture is fairly thick. If you find the egg does start to scramble, dip the bottom of the pan in very cold water and then sieve the mixture. The curd is ready when the mixture is thick enough to coat the back of the wooden spoon and leave a definite mark when you draw a line in it with your finger. It will thicken further once cool.

3 Remove the curd from the heat, pour into a bowl and allow to cool. If you wish to keep this for two weeks, store the orange curd in sterilised jars.

4 To make the roulade, reheat the oven to 180°C (350°F), Gas mark 4. Line the Swiss roll tin with foil, then brush with a little vegetable or sunflower oil.

5 Place the egg whites and sugar in the bowl of an electric mixer and whisk for about 10 minutes until the mixture forms stiff peaks.

6 Spoon the mixture into the tin and spread it out evenly. Place in the oven and cook for 15–20 minutes or until it looks marshmallowy and lightly springy to the touch in the centre.

7 Remove from the oven and turn the meringue out onto a sheet of baking parchment or foil that has been liberally dusted with icing sugar. Peel off the foil from the base and allow to cool.

8 To assemble the roulade, first spread the orange curd evenly to cover the meringue, then spread the whipped cream over the orange curd. Gently roll up the roulade starting at one of the long edges and rolling away from you, to form a log shape. Transfer to a long serving plate, making sure the ‘join’ is facing down, and dust with icing sugar. Cut into slices to serve.