-
1
For the chocolate roll: Preheat your oven to 200C/400F/Gas Mark 6.
-
2
Grease a Swiss roll tin, then line it with baking parchment.
-
3
In a large bowl, whisk the sugar, eggs and egg yolks together until thick and creamy.
-
4
Add the flour and cocoa powder and carefully fold into the mixture, trying to retain as much air as possible.
-
5
Pour the mixture carefully into the Swiss roll tin, ensuring an even cover.
-
6
Bake for 10-12 minutes until springy to the touch.
-
7
Take a large sheet of baking parchment, dust it with caster sugar and orange zest, then turn the sponge out onto it.
-
8
Trim the edges with a knife.
-
9
Roll the sponge from one end leaving the paper in the middle.
-
10
Cool on a wire rack.
-
11
For the chocolate filling: whisk the egg whites and caster sugar until they form soft peaks i.e.
-
12
when you make a peak, the tips droop.
-
13
Break the chocolate into pieces and place in a plastic bowl with the butter.
-
14
Heat in a microwave for 30 seconds, leave for 20 seconds and then beat with a whisk.
-
15
If the chocolate is not completely melted, heat in the microwave for 10 second bursts until the chocolate is just melted.
-
16
Add 1/3 of the beaten egg whites to the chocolate and combine using an electric beater.
-
17
Do this quickly; the chocolate will begin to set and form hard lumps, so dont worry about retaining the air in the mixture.
-
18
Now combine the other 2/3 of the egg whites by gently folding with a spoon until the mixture is a smooth consistency.
-
19
Place the whole mixture in the fridge to set.
-
20
For the candied kumquats (optional): clean the kumquats and pick off any stems.
-
21
Place in a saucepan with the water and icing sugar.
-
22
Bring to a simmer, then turn down to just below simmering point i.e.
-
23
small bubbles form on the sides of the saucepan.
-
24
Cover the water with a circle of baking paper to keep the kumquats submerged.
-
25
A good way to do this is to use a large piece of baking parchment and a saucepan lid which is just too small for your pan, then they will both sit happily on the surface of the water.
-
26
Heat for 2 hours.
-
27
Remove the kumquats and put to one side to cool.
-
28
Bring the sugar liquor up to a rolling boil until it has reduced by 2/3.
-
29
Taste, then enhance the flavour if required by adding lemon or orange juice to make a lovely citrus sauce.
-
30
To complete the dish: unroll the sponge and remove the baking parchment.
-
31
Spread the chocolate filling over the surface of the sponge to about 1/4 inch thick, then place the kumquats at even distances across it.
-
32
Roll the cake up.
-
33
Serve in slices with a drizzle of citrus sauce.
