MANDARINE ROULADE 1/4 cup sugar 1/4 cup water 2 medium mandarins, peeled, finely chopped 1 tablespoon orange Curaçao or Grand Marinier 2 tablespoons lemon juice ROULADE 3 eggs, separated 1/2 cup sugar 3/4 cup self-raising flour 2 tablespoons hot skim milk 2 tablespoons sugar, extra Combine sugar and water in large pan. Cook, stirring, until sugar is dissolved; add mandarin, Curaçao and lemon juice, simmer 15-20 minutes or until mixture is very thick; cool.

ROULADE: Grease a 26cm x 32cm Swiss roll pan, line base and sides with greased paper. Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add sugar, beating until dissolved between additions. Add yolks one at a time, beating well until thick and light. Fold in triple-sifted flour and milk. Pour mixture into prepared pan, bake in 350°F oven about 8 minutes or until cooked when tested. Meanwhile, place a sheet of paper the same size as roulade on bench, sprinkle lightly with extra sugar. When roulade is cooked, turn immediately onto paper, quickly peel away lining paper. Cut off crisp edge from long sides, spread roulade evenly with mandarin mixture, commence rolling from short side with help of paper. Lift roulade onto a wire rack to cool.

Serves 6.

Per serving: 3g fat, 245 calories.

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