Qifeng cake roll with kumquat sauce

Qifeng cake roll with kumquat sauce

Introduction:

"I always insist that Valentine's day in the west is a combination of candlelight, red wine, flowers, chocolate and cake. I bought an oven this year, and of course I have to bake a cake for the festival. But my Qifeng cake is always not successful enough, so I baked candlelight cake rolls, sour and sweet, just like the feeling of first love. My husband ate three at a time. In this way, he can't say he doesn't like it I like dessert. "

Production steps:

Step 1: separate the egg white and yolk, add white vinegar to the egg white, add 45g white sugar in three times, and beat to a hard foaming state

Step 2: add 15 grams of sugar, corn oil and orange juice into the yolk, beat well with the beater at low speed each time

Step 3: add the egg yolk liquid into the sifted flour and stir well

Step 4: add 1 / 3 of the egg yolk paste to the egg yolk paste, cut and mix well

Step 5: pour the egg yolk paste into the remaining protein paste, cut and mix well

Step 6: pour the cake batter into the baking tray covered with oil paper

Step 7: put the baking tray into the middle and lower layer of the oven preheated at 170 ℃

Step 8: bake for about 20 minutes. The cake turns yellow and comes out of the oven. Turn it upside down on the baking net and remove the oil paper

Step 9: apply proper amount of Kumquat sauce on the cooled cake. I apply it very thick and finish it in a small bottle

Step 10: roll up the cake on the other side of the oiled paper and put it in shape for a while

Step 11: remove the oil paper and cut the cake roll into the size you like

Materials required:

Eggs: 4

Flour: 100g

Orange juice: 60ml

Fine granulated sugar: 60g

Corn oil: 60ml

White vinegar: a few drops

Kumquat sauce: right amount

Note: you can use other jam or something you like instead of Kumquat

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet