Chocolate & Orange Marmalade Swiss Roll - Ainsley Harriott

Ingredients

• For the Sponge
• 4 eggs, separated
• 65g granulated sugar
• ½ tsp vanilla extract
• 65g golden caster sugar or caster sugar
• 50g butter, melted and cooled
• 65g plain flour
• 1 tsp baking powder
• 3 tbsp good quality cocoa powder
• zest of ½ orange
• pinch of salt
• For the Filling
• 100g butter, softened
• 200g icing sugar
• 1-2 tbsp Cointreau or any orange liqueur
• 4 tbsp orange marmalade
• For the Ganache
• 100g good-quality dark chocolate (minimum 70% cocoa solids)
• 30g butter
• 140ml double cream, room temperature
• To Decorate
• candied orange peel, slices or zest