Orange swiss roll

Directions

1Line a 15× 9.5 ×1.25"(external dimension) with parchment sheet . Separate egg whites and yolks . Pre heat the oven at 140°c . Divide the powdered sugar into two parts . Beat egg whites adding one part of the sugar until stiff . Keep it aside . Beat the yolks well and add the rest of the sugar until stiff and light yellow in color. Mix both the mixture together. Beat well using an electric mixer. Add flour, melted butter and orange juice . Transfer it to the prepared tin . Tap the tin twice to release the air. Place the tin on the middle rack . Bake exactly for 12 minutes . Lay a damp cloth on the work surface . Place the warm sponge on it . Remove the parchment sheet and trim off the edges . Roll the sponge along with damp cloth and refrigerate for 10 minutes . Take the sponge out and unroll it . Spread filling evenly and roll it tightly but gently without forming cracks . For the filling.. Heat blueberry jam and pass it through the strainer to remove the seeds if any . Add 1tbsp sugar and cook cherry for 3-4 minutes. Remove from heat and mix it with blueberry jam .