Fruity and Fragrant-orange Cake Roll
by Mayfair 09
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Rub the sweet orange with salt and cut into thin slices, add sugar in a small pot, and boil until the orange peel is transparent.
2. Take out the orange slices, soak up the moisture with kitchen paper, put them on a baking tray lined with greased paper, boil the orange slices in syrup and save for later use.
3. Add the egg yolks with oil, sugar, milk, rum and boiled orange slices and syrup, mix until the oil and water are mixed, sift in low powder and mix until there are no particles.
4. Put the egg whites into a clean container without water and oil, add white vinegar and sugar to beat until hard foaming.
5. Take 1/3 egg white paste and egg yolk paste and mix well, then pour 2/3 egg white paste and stir evenly.
6. Pour into the baking tray, smooth, shake lightly, shake out a large bubble, put it in the preheated 180℃ oven and bake for 20 minutes.
7. Bake the cake upside down on the baking net, remove the oil paper while it is hot, and lightly cover the cake to cool to prevent the cake from drying out.
8. When baking the cake, add the whipped cream and beat it until hard and put it in the refrigerator for later use. After the cake is allowed to cool, the whipped cream is spread on the surface of the cake.
9. Roll the cake with oil paper and put it in the refrigerator for 20 minutes to freeze and set.
10. Ready to slice and eat
