This is one of those recipes that has been wafting around my “to do” recipe folder for many years. It has less than a handful of ingredients, is very easy to make and is deliciously refreshing. Come to think of it, I had a version of this at Sweet Belem earlier this year. Essentially it’s a rolled orange omelette with enough sugar to almost make your teeth hurt.
Preheat oven to 180°C.
Dissolve the cornflour in the juice, then mix in the sugar, orange rind and beaten eggs. Combine well, but don’t whisk too hard.
Grease and line a 20.5cm x 30.5 cm baking tray suitable for a Swiss roll (the lining paper must also be greased and sprinkled with sugar). Pour the cake mixture onto the tray and bake for 15-20 minutes until the cake is firm and has a rich colour.
Turn onto a slightly damp, clean cloth, sprinkled with sugar. Trim edges and roll up carefully, using the cloth.
Place in a sugared serving dish and, when cold, sprinkle with sugar.
Serve cut into slices.