CRANBERRY AND TANGERINE ROLL

preheat the oven to 190C/Gas5
line a Swiss roll tin with baking parchment and using an electric whisk, whisk the eggs and sugar in a bowl then set over a pan of warm water for about 5-7 minutes until the mixture is really thick and leaves a trail when a spoonful is drizzled over the surface of the mixture

remove from the heat and fold in the flour
pour the mixture into the tin and bake for about 15 minutes, until springy
lay a piece of baking parchment bigger than the tin on the work surface, remove the sponge from the oven and turn out onto the paper immediately
lift the paper along the short edge to roll the sponge up and leave to cool

melt the white chocolate; whisk the double cream and vanilla extract in a bowl until soft peaks form
carefully fold in the cranberry sauce and then ¾ of the melted white chocolate

unroll the sponge and scatter over the tangerines, then spread the white chocolate cream on top
roll up the sponge in the same direction as it was rolled before and place, seam side down on a serving platter
drizzle the remaining white chocolate all over the roulade