Fresh Orange Bergamot Small Four Cake Roll
1.
Separate the egg whites and egg yolks in advance, and the egg whites should be water-free and oil-free. Prepare all the ingredients for the cake roll. After scrubbing the oranges with salt, scrape the orange peel into small shreds with a planer. Be careful not to scratch the white part.
2.
Preheat the oven to 175 degrees, and fire up and down, and prepare the gold plate with tin foil in advance
3.
Pour the water and salad oil into the egg yolk, stir evenly, then sift into the low powder
4.
Mark "Z" until the egg yolk paste is fully emulsified and then add orange peel
5.
Add white sugar to the egg whites in three times and beat them until small moist foaming appears.
6.
Add one-third of the meringue to the egg yolk paste and mix evenly
7.
Pour the mixed egg yolk paste into two-thirds of the meringue and continue to mix evenly
8.
Put it in the preheated oven, 175 degrees, middle level, upper and lower heat, and bake for 18 to 20 minutes. Put the baked cake slices on the greased paper prepared in advance and let cool
9.
Prepare lemon butter frosting. After the butter is fully beaten, add all the stuffing ingredients and beat evenly to creamy
10.
I like to roll back, that is, roll the toasted side inside. Cut off the sides of the baked cake slice, spread the whipped cream on the cake slice, and spread the cream frosting on the side that is going to be rolled up a little thicker, the thinner it goes to the outside.
11.
Use a rolling pin to roll up the frosted cake slice
12.
Styling for half an hour
13.
The fresh orange bergamot small four rolls are ready! Go ahead!
