Ingredients
30
oz plain flour, sieved
1
1/8 oz cornflour, sieved
1
3/4 oz cornflour, sifted
1
gelatine leaf (titanium strength), softened in cold water
2
1/8 oz butter, softened
1/8
cup of orange liqueur
Piping bag with 3/8 inch nozzle
Directions
2.
1. Preheat the oven to 265F
3.
2. Combine icing sugar and cocoa and sift onto a baking paper sheet.
4.
3. Whisk the egg whites in an electric mixer and while whisking slowly add caster sugar, until soft peaks form.
5.
4. Add the cocoa mixture and whisk for about 7 minutes until stiff.
6.
5. Transfer to a piping bag and pipe 13 inches onto baking paper-lined cookie trays.
9.
8. This will keep stored in an airtight container for 2 days.
11.
9. Combine the sugar, vanilla and 1 1/8 cups of water in a saucepan, stirring to dissolve sugar.
12.
10. Bring to a boil and cook for 2 minutes, then cool completely.
14.
11. Increase the oven temperature to 350 F
15.
12. Whisk the eggs and sugar in a large bowl over a saucepan of simmering water for about 12 minutes until thick.
16.
13. Remove from heat, transfer to an electric mixer and whisk for 10 minutes
17.
14. Fold in flours, spread over a cookie tray lined with baking paper.
18.
15. Bake for 10 - 16 minutes
20.
16. Whisk the cream so it forms firm peaks and refrigerate.
21.
16. Whisk the egg yolks and sugar with an electric mixer about 6 minutes, then whisk in the cornflour.
22.
17. Bring milk to a boil in a and pour over the egg mixture.
23.
18. Whisk well, return to pan and stir continuously over medium heat for 10 minutes, it will thicken.
24.
19. Remove from heat.
25.
20. Squeeze excess water from gelatine and add to pan, whisking to combine.
26.
21. Transfer to a bowl, cover closely with plastic wrap and cool completely.
27.
21. Whisk in butter, orange liqueur and a third of the cream, whisking well to combine, then fold through remaining cream and set aside.
28.
22. Remove towels from sponge and place on a work surface with longest side facing you.
29.
23. Brush with the leftover syrup and spread a third of the cream over, roll the cake to form a log, transfer carefully to a platter and spread remaining cream on top.
30.
24. Arrange meringues along log to cover, dust with cocoa powder.
