CHOCOLATE SWISS ROLL WITH ORANGE FILLING

CHOCOLATE SWISS ROLL WITH ORANGE FILLING
Orange mousse filling:
100 ml water
25 ml gelatine
250 ml orange juice
125 ml sugar
1 m salt
4 egg yolks
rind of 2 oranges
250 ml cream
Sponge the gelatine in the water.
Put the orange juice, sugar, salt, egg yolks and orange rind in the top part of a double boiler and beat together.
Heat over hot water until thick and creamy whilst stirring the mixture from time-to-time.
Remove from heat, add the gelatine and mix thoroughly. Let the mixture cool down until stiff but still spreadable.
Beat the cream until stiff and fold into the gelatine mixture.
Swiss roll:
5 large eggs, separated
180 g castor sugar
250 ml cake flour
50 ml cocao powder
7.5 ml baking powder
2 ml salt
45 ml cold water
extra castor sugar for dusting
Pre-heat the oven to 180ºC.
Grease a Swiss roll tray and line with baking paper.
Beat the egg yolks and gradually add the egg yolks, beating all the time until creamy.
Sift the flour,cocoa, baking powder and salt together.
Beat the egg whites until stiff.
Add the sifted dry ingredients with the egg whites and water to the egg yolk mixture. Fold in using a metal spoon.
Spoon into the prepared Swiss roll tray and bake for 15 to 20 minutes.
Turn out onto a clean kitchen cloth that has been dusted with castor sugar. Roll up with the help of the cloth and cover with another clean damp kitchen cloth and cool a bit.
Unroll and spread the filling onto the cake. Roll up again and dust with more castor sugar.
Cool down completely before serving.