Preheat the oven to 210°

Whisk 2 whole eggs, plus 2 yolks with the 80g of sugar at speed 4 until the mixture doubles in volume and is pale yellow and set aside

Whip the whites with the 30g of sugar then using a spatula, add this preparation to the first

Sift the flour over the preparation and always mix with a spatula

Roll out the dough on a previously greased silicone sheet, then in the oven at 210° for 5 to 15 minutes, depending on your oven

Once cooked, peel off the biscuit, then cut strips 4cm in length

Mix ingredients 2 (sugar and pectin)

In a saucepan put the orange juice with the mixture of sugar, pectin and mix

Heat until boiling

Then remove, let cool before using

Start with a dry caramel, using ingredients 3

Heat your blood orange juice at the same time

When the caramel is golden, add the hot blood orange juice, little by little while mixing

Remove and let cool

Using ingredients 4

Place everything in your bowl and start whipping at speed 3, gradually increase to speed 4, stop whipping when the whipped cream is firm but frothy

Take the biscuit strips and spread the orange marmalade

Roll your biscuit and reserve the first section, it will be your base

Spread orange marmalade on each strip of your biscuit, then assemble them into your first section

You should get a nice rolled cake with a visible spiral on top

Pipe your whipped cream with a beveled nozzle, all around your cake

You can add the orange caramel in the centre and serve