Orange Chiffon cream cake roll

Orange Chiffon cream cake roll

Introduction:

"Gannan navel orange is on the market! The skin is thin and the meat is juicy and sweet, but it's not good to eat raw. So I wanted to combine it with cake. It turns out to be pretty good! "

Production steps:

Step 1: cut the navel orange into thin slices

Step 2: a layer of sugar and a slice of orange, stack in a bowl, pour in water, cover and steam for 20 minutes

Step 3: let it cool

Step 4: prepare fresh orange juice (used in egg yolk paste and light cream respectively)

Step 5: separation of egg yolk

Step 6: beat the yolk twice, add the sugar, stir well, and make the yolk white

Step 7: add fresh orange juice and corn oil and mix well

Step 8: sift in the cake powder and stir until there is no dry powder

Step 9: add granulated sugar into the egg white three times, beat the egg white to 90% of the hair, lift up the egg beater, and the egg white is in a big curve shape

Step 10: add one third of the protein paste into the egg yolk paste, mix well, then add the remaining protein paste into the egg yolk paste twice, mix well

Step 11: the cake paste is fine and smooth

Step 12: take out the cooked orange slices in advance, dry them with kitchen paper, and spread them on the oil paper

Step 13: pour in the cake paste, smooth it, shake two times, shake out big bubbles

Step 14: put into the preheated oven, heat 180 degrees, heat 160 degrees, middle layer, 18 minutes

Step 15: take out the oil paper, drag it to the air rack, tear off the surrounding oil paper, and then cover the surface with a clean oil paper

Step 16: 5 minutes later, turn over, tear off the oil paper and cover it. At this time, beat the cream

Step 17: refrigerate the light cream 24 hours in advance, add sugar and whisk until 60% or 70% fat, add 30g fresh orange juice and continue to whisk

Step 18: Cream well

Step 19: turn the cake again, face up, spread the whipped cream and spread the diced orange

Step 20: roll up

Step 21: wrap the oil paper, clamp the two sides with clips, refrigerate for more than 30 minutes, and then take out and cut into pieces for eating

Step 22: it looks good

Materials required:

Cake powder: 75g

Protein: 3

Protein sugar: 45g

Yolks: 3

Sugar for egg yolk: 15g

Fresh orange juice for egg yolk paste: 50g

Corn oil: 40g

Salt: 1g

Cream: 250g

Sugar for light cream: 40g

Fresh orange juice for light cream: 30g

Orange slices: 6 slices

Cream wrapped in orange pieces: appropriate amount

Notes: 1. Cut the orange slice as thin as possible, so that the skin will become soft after steaming, and can be closely combined with the cake body; 2. The cake slice is made by Qi Feng's method, but the protein should not be hard foamed. If it is slightly wet, it is easier to roll up without cracking; 3. The baking time and temperature of the cake slice should be adjusted according to your oven.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet