Pre-heat the oven to 160°C.
Line the Swiss roll tin with parchment paper.
Insert the Whisks into the hand mixer.

Add the egg whites and cream of tartar into a large mixing bowl.
Start the hand mixer on speed Min and gradually increase speed.
Mix on speed Max for 1 minute until the egg whites begin to firm up and the whisks leave a trail.
Whilst mixing, gradually add the caster sugar into the mixing bowl, a tablespoon at a time.
Mix for 2 minutes or until soft peaks form.
Sift the cornflour and icing sugar into the mixing bowl.
Using a spatula, gently fold until combined.
Add the white wine vinegar into the mixing bowl.
Gently fold until combined.
Spoon the mixture into the prepared Swiss roll tin.
Level with a spatula.
Bake at 160°C for 20 minutes.
Remove from the oven and let cool slightly.

Line a wire rack with parchment paper.
Sieve the icing sugar over the paper.
Tip out the meringue onto the layer of icing sugar.
Remove the parchment paper.
Let cool completely.

Add the marmalade and water into a small saucepan.
Place over a low heat, stirring occasionally, to loosen the mixture and make it easier to spread.
Set aside and let cool.

Retrieve and clean the Whisks.
Insert the Whisks into the hand mixer.
Add the whipping cream, icing sugar and orange zest into a clean mixing bowl.
Start the hand mixer on speed Min and gradually increase speed.
Mix on speed Max for 1 minute or until thickened.
Spoon the cream mixture on top of the meringue.
Level with a spatula.
Top with the marmalade.
Level with a spatula.

Use a sharp knife to make an indentation about 1 cm from the edge of one of the shorter sides.
Do not cut all the way through.
Roll into a log starting from the short side.
Transfer the roulade to a serving plate.
Dust with icing sugar.
Top with chopped toasted hazelnuts.
Garnish with orange zest.
Refrigerate until ready to serve.