Orange Cake Roll
1.
Wash the orange with warm water and salt, and cut into 2mm thick slices.
2.
Put the orange slices, sugar and water in the milk pan and cook until the orange peel is transparent.
3.
Divide the egg yolks into bowls.
4.
Put the egg whites in a deep basin that is free of oil and water.
5.
Put the egg yolk, oil, orange juice, and sugar together, and beat well until the oil and water are mixed.
6.
Sift in low-gluten flour.
7.
Stir well into egg yolk paste.
8.
Whisk the egg whites with a little salt, add sugar in 3 times, beat until wet and foam, lift the egg beater to have an upright sharp corner (I beat it to dry foam this time, but it's also good to bake).
9.
Put 1/3/ of the meringue into the egg yolk paste and mix well with irregular techniques.
10.
Pour back into the remaining meringue.
11.
Also use irregular techniques to mix well into a cake batter.
12.
Use kitchen paper to soak up the orange slices.
13.
Put it in a baking dish lined with greased paper.
14.
Pour the cake batter.
15.
Scrape it with a scraper.
16.
Preheat the oven and heat up and down to 150 degrees, the middle and lower levels, for 25 minutes.
17.
The baked cake is upside down on the baking net, and the oil paper is torn off.
18.
Cover the cake with a clean oiled paper, turn the cake over, spread a layer of blueberry sauce, roll it up with a rolling pin, and keep it in the refrigerator for 1 hour.
19.
Orange scented roll cake.
![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
