Jane's Orange and Fig Christmas Roulade

Join the brilliant Jane Beedle (GBBO Finalist, series 7) live from Kent, UK, who will teach you the skills you need to bake her Orange and Fig Christmas Roulade . 

This class takes place on Saturday 17th December at the following times:

9am PT / 11am CT / 12pm ET / 5pm UK GMT

Please allow up to 2 hours for this class.

Jane will show you how to make her beautifully pattered sponge, filled with tangy fig jam and an zingy orange custard filling - a perfect alternative to a traditional Yule Log. 

Bake With A Legend Online Classes are an interactive experience, where we limit group sizes to around 20 to ensure an intimate online setting. Not only do you have your celebrity baker teaching you, but you also have one of our brilliant Bake With A Legend hosts who will ensure the smooth running of your experience ensuring everyone is enjoying themselves.

If you need any help at any point during the class, you’ll be encouraged to raise your hand and your baker will be virtually joining you in your own kitchen in no time to assist you!

You’ll bake along in tandem with Jane, learning many tips and tricks a long the way as you perfect all the skills required to make Jane's delicious Orange and Fig Roulade. Jane will also be on hand to answer your questions, be those about baking or her experiences of being involved on such an iconic television show.

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same screen. Please note we can accept requests to move classes with two or more weeks notice prior to the class – any requests to do so, will incur a £5 administrative charge.

Once booked in, all guests will be emailed a full recipe and the zoom link required to join us for the class. Just in case you don’t spot it please check junk mail!

EQUIPMENT

Swiss roll tin approx. 32 cm x 23 cm 

Heatproof bowl

Mixing bowls 

Electric hand whisk

Piping bags x 2    

Small plain piping nozzle

Non-stick baking paper  

Spoons/Spatula

Forks 

Small plain writing nozzle

Cooling rack 

Holly leaf template (provided)

INGREDIENTS

For the décor paste:

30g (2 tbsp) Butter (salted or unsalted) – softened 

30g (¼ cup) Icing/Powdered sugar

30g Egg white (approx. 1 UK large or 1 US XL egg) 

35g (¼ cup) Plain/All-Purpose flour

Green and red food colouring  

A little vegetable oil

For the sponge:

4 large (or XL in USA) eggs 

120g (2/3 cup) Caster/Superfine sugar

Zest of 1 large orange (save the juice) 

Icing/powdered sugar to dust

120g (1 cup, sifted then measure) Plain/All-Purpose flour

20g (1 ½ tbsp) Salted Butter (or unsalted and a pinch of salt) – melted

For the fig jam:

6 Ripe fresh figs (use 8 dried figs if you cannot get fresh)

Juice of 1 orange (use the saved juice from earlier) 

30g (2 ½ tbsp) Caster/Superfine sugar

For the filling:

300ml (1 ¼ cups) Full fat milk 

1 Orange – zest only

3 large (XL in USA) egg yolks 

3 tbsp Cornflour/Corn starch

4 tbsp Caster/Superfine sugar 

30g (2 tbsp) Butter

300ml (1 ¼ cups) Double/Heavy cream

If you have any questions regarding this class or anything concerning our online classes, please email us at bookings@bakewithalegend.com.

To see all our other classes which are currently on sale, please click here.

Please note we do also offer private events where you can choose which baker you’d like to teach you and what you bake - please click here for more information.

It is your responsibility to check the ingredients do not impact any allergies or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard. If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. We will, wherever possible provide alternatives to include gluten & dairy free options.