- Level
- very easy
- Prep Time
- 45 mins
- Total Time
- 35 mins
- Serves
- 12
Ingredients
- 250
- flour
- ml
- 2
- baking powder
- ml
- 1
- salt
- ml
- 5
- egg(s)
- 250
- sugar
- ml
- 2
- vanilla extract
- ml
- 60
- butter
- ml
- 15
- orange zest
- ml
- 10
- gelatine
- ml
- 15
- water
- ml
- 1
- cranberries
- L
- 375
- sugar
- ml
- 2
- orange(s)
- 225
- semi-sweet chocolate
- g
- 500
- 35% M.F. cream
- ml
- 125
- icing sugar
- ml
- 1
- orange(s)
- 7
- cranberries
Directions
- Step 1
- Place oven rack in middle position and preheat oven to 180°C (350°F). Line a 43 x 30 cm (17 x 12 in.) baking sheet with parchment paper, letting it hang over on both sides. Butter paper and edges that aren’t lined.
- Step 2
- In a bowl, combine flour, baking powder, and salt. Set aside.
- Step 3
- In another bowl, beat eggs, sugar, and vanilla extract with an electric mixer until mixture whitens and forms a ribbon when it drips from the whisks, about 10 minutes. Drizzle in butter. Add orange zest.
- Step 4
- Delicately add flour mixture, folding it in with a spatula.
- Step 5
- Spread dough on baking sheet. Bake for about 15 minutes or until a toothpick inserted in the middle of the cake comes out clean. Turn cake over onto some parchment paper and cover with a clean tea towel. Let cool.
- Step 6
- In a bowl, sprinkle gelatine over water and let stand 5 minutes as liquid absorbs.
- Step 7
- In a saucepan, bring cranberries and sugar to a boil while stirring. Let simmer about 10 minutes or until mixture thickens and cranberries burst. Add diced orange and bring to another boil.
- Step 8
- Add gelatine and mix well. Empty into a bowl and let cool. Cover and refrigerate until cold.
- Step 9
- Place chocolate in a bowl.
- Step 10
- In a saucepan, bring cream to a boil. Pour over chocolate and let stand for 1 minute. Whisk until smooth. Cover with plastic wrap and refrigerate until cold, about 4 hours.
- Step 11
- Add sugar and beat with an electric mixer until stiff peaks form. Careful not to over-beat or cream will turn to butter. Set aside in fridge.
- Step 12
- Remove parchment paper from cake. Cover with twothirds Chantilly cream. Spread with cranberry and orange jelly.
- Step 13
- Roll cake from short end and place on a serving dish. Cover with remaining Chantilly cream and decorate with round orange slices and whole cranberries.
