Spiced orange

Serves 8

butter, for greasing 6 eggs 250g caster sugar 150g self-raising flour 1 tbsp mixed spice 1 tbsp grated nutmeg 3 oranges 2 tbsp cornflour 250ml double cream 1 tbsp icing sugar 1 tbsp cinnamon 35 x 25cm baking tray baking paper

Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and line the baking tray with baking paper. In a large bowl, whisk together the eggs and 150g of the caster sugar, using an electric whisk, for 4-5 mins until creamy and doubled in volume. Fold in the flour, followed by the mixed spice, nutmeg and the zest of 1 orange. Make sure the mixture is completely combined.

Transfer to the prepared tray and bake for 10-15 mins until the sponge springs back when lightly pressed. Allow to cool until cold enough to handle, then, with the baking paper still on, roll lengthways into a sausage shape and leave in that position on the tray.

In a small saucepan, zest in 2 of the oranges, then add their juice, cornflour and the remaining sugar. Stir well until completely smooth, then simmer, stirring occasionally, for 5 mins. Bring to the boil, then hold on a rolling boil for 2-3 mins until thick. Allow to cool.

In a bowl, whip the double cream for 3-4 mins until thick, then whisk in the juice of the remaining orange.

Turn the sponge onto a large sheet of baking paper, upside down, then remove the paper it was cooked in. Spread the orange mixture onto the sponge, then top with the orange cream. Roll from the longest side in to make a sausage shape. Place on a serving plate, seam-side down, and dust with the icing sugar, followed by the cinnamon, through a sieve. Serve.

“The child, attracted by the view Of that fair orange, feebly threw A languid look-perhaps the smell Convinced it that there sure must dwell A corresponding sweetness there”

Charles Lamb, ‘The Orange’