Orange and clementine roll

Preparation stepsTotal time: 1 hr 30

1. 1

   Sponge15 min

   

   Beat the eggs and sugar for 5 minutes until pale. Fold in the flour, salt and the zest of one orange. Spread on a baking sheet and bake for 10 minutes at 180°C. Preheat the oven to the temperature given, with the rack in the middle. Only open the door if the recipe says so: the dish is ready when it is golden and the time is up.

2. 2

   Syrup5 min

   

   Squeeze the second orange, add a spoonful of sugar and bring just to a simmer, 5 minutes. The liquid should simmer, not boil. Stay close for the first few minutes to set the heat, then check that nothing sticks to the bottom.

3. 3

   Cream5 min

   

   Whip the cold cream with the powdered sugar, 5 minutes. Fold in the clementine segments and a little zest. Add the delicate ingredients off the heat, a little at a time, lifting the mixture from the bottom up so it does not collapse. Amounts for this step: 25 cl well-chilled heavy cream; 2 tbsp powdered sugar.

4. 4

   Roll5 min

   

   Turn the still-soft sponge out onto a tea towel, brush with syrup, spread the cream and roll up tightly, 5 minutes. Count the time from when you start, and only move on once you get the result described.

5. 5

   Rest1 hr

   

   Chill for 1 hour before slicing. Press plastic wrap onto the surface to stop a skin forming, and chill it away from the back wall of the fridge. This rest is part of the total time.