1. Chocolate Orange Meringue Roulade N5 HPC

2. Learning Intentions  To use the techniques of whisking and segmenting  Opportunity to fill in log books for segmenting

3. Food Preparation Techniques  Segment:- To cut or divide a fruit into segments.

4. 120 g Plain dessert chocolate 4 Large eggs 120 g Caster sugar Caster sugar for dredging 1 Medium orange 150 ml Whipping cream 15 ml Icing sugar 2-3 drops Vanilla essence Icing sugar for dusting 1. Grease and line a Swiss Roll tin (20 cm x 30 cm) 2. Melt the chocolate. 3. Separate the eggs. 4. Whisk the egg whites until they hold their own shape. Chill. 5. Whisk the egg yolks together with the caster sugar until pale and creamy. 6. Whisk the melted chocolate into the egg yolks. 7. Fold 1 spoonful of egg white into the chocolate mixture to loosen. 8. Gently fold in the remaining egg white. 9. Pour into the prepared tin and bake for 20 minutes until spongy to the touch. 10. Place a sheet of greaseproof paper on a work surface and sprinkle with caster sugar. 11. Cool the roulade for 5 minutes, turn out onto the sugared paper. Peel the paper from the roulade. 12. Trim 0·5 cm from the sides, place a new sheet of paper over the roulade, cover with a damp dishtowel and leave to cool for at least 30 minutes. 13. Skin and segment the orange, chop into bite size pieces and drain thoroughly. 14. Whip the cream, icing sugar and vanilla essence to soft peak. 15. Spread the cream over the roulade. 16. Arrange the orange pieces evenly over the cream. 17. Roll up the roulade from one short end, using the paper to help. 18. Dust with icing sugar. Serve whole on a clean cool plate, decorated appropriately.

5. Extension http://www.youtube.com/watch?v=kQr 9QQLtBU0 Watch you tube clip on how to successfully segment an orange How did you do?