Orange cake roll

Orange cake roll

Introduction:

"One day, only my daughter and I were at home, so we made this mini roll, one for each, eating cakes and watching movies. It was very pleasant. This formula is suitable for 8-inch square baking tray

Production steps:

Step 1: Beat 2 egg yolks with 10g sugar until sugar melts

Step 2: add 40g fresh juice and beat evenly

Step 3: add 30g salad oil and stir evenly

Step 4: sift in 40g low powder

Step 5: mix until there are no particles, fine batter, set aside

Step 6: add a little salt to the protein, make the thick foam, add 25g sugar in three times to make the long hook wet foaming

Step 7: take half of the protein cream and egg yolk paste and mix them up and down

Step 8: pour the egg yolk paste back into the remaining albumen cream bowl

Step 9: mix evenly

Step 10: pour into the 8-inch square plate

Step 11: put in the preheated oven, middle layer, 180 degrees for 15 minutes

Step 12: take out the furnace and turn it down for cooling

Step 13: Cream 80g + sugar 10g, beat, spread on the cooled cake

Step 14: roll up and refrigerate for 1 hour before taking out

Step 15:

Step 16: delicious!

Materials required:

Eggs: 2

Low powder: 40g

Salad oil: 30g

Fresh orange juice: 40g

White granulated sugar: 35g

Salt: a little

Note: 1. This formula is suitable for 8-inch small baking tray. 2. If you like more cream, you can apply more. 3. Oven temperature for reference! No juice, milk or water

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet