To make the orange cream: In a bowl, whisk the eggs, egg yolk, cornstarch and sugar, then add the orange juice, lemon juice, and orange peel.
Put the mixture in a saucepan over a low heat with constant stirring until it becomes creamy, then add 100 grams of Bakery Choice Butter and leave the cream in the refrigerator to cool completely.
To prepare the Suez Roll Cake: Preheat the oven to 180°C, grease an oven tray with two tablespoons of Baker’s Choice, then line the tray with parchment paper.
In a bowl, mix the flour, baking powder, salt and orange zest and mix well.
In another bowl, beat the eggs and white sugar until it becomes a creamy white mixture, and start adding the flour gradually, while continuing to stir with a wooden spoon until the cake mixture is well mixed, then pour the mixture into the previously greased tray.
Put the tray into the oven for 10 minutes, until golden.
After 10 minutes have passed, lay out parchment paper on a flat surface, then flip the cake over and remove the parchment paper at the base of the cake pan.
Start by rolling the cake with parchment paper until you have a roll and let it cool completely.
After the cake has cooled, roll the cake and pour over it (in equal quantities) the fresh orange juice, then spread the orange cream and roll again with the help of parchment paper and leave in the refrigerator to cool and then serve.
