Valencia Swiss roll

Soften the Cake Butter and blend all ingredients (except the colouring powder) in a Thermomix.

Split in half and add the orange colouring to one part.

Spread the white batter on a Silpat, draw a design, then freeze.

Add the orange part and freeze again. The total thickness should not exceed 1 mm.

Boil the milk, Cake Butter, and praline.

Add the flour and cook briefly.

Transfer to a mixer with a paddle and gradually add the eggs and yolks.

Separately, whip the egg whites with sugar until foamy.

Combine the mixtures and spread over the frozen pâte à cigarette.

Bake at 160°C for 10 minutes.

Chill before use.

Mix the starch with the egg.

Cook the syrup with the water and sugar.

Combine all and cook until thick.

Add the citric acid.

Rest in the fridge overnight.

Pipe onto the sponge and sear with a hot spatula.

Freeze the entire piece.

Blanch the oranges three times in fresh boiling water and dice.

Combine with the juice and half the sugar.

At 40°C, add the rest of the sugar mixed with the pectin and bring to a boil.

Add the pre-soaked gelatin and stir until dissolved.

Spread over the caramelized egg yolk on the sponge cake.

Blanch the peel strips 8 times to remove bitterness.

Cook in the syrup for 2 minutes.

Cool and vacuum pack for 24 hours minimum.

Drain to use for decoration.