Orange Cake Roll
1.
The oranges are rubbed with salt to wash the rind, washed and cut into thin slices.
2.
Put the orange slices, sugar, and water into the pot together. After boiling, change the heat to a low heat and continue to cook for about 10 minutes, until the white part of the orange becomes transparent and let cool for later use.
3.
The yolk protein is separated. Add sugar to the egg yolk and stir well.
4.
Add corn oil and mix well.
5.
Add 70g of freshly squeezed orange juice and mix well.
6.
Sift in low-gluten flour.
7.
Stir well with a whisk.
8.
Add white sugar to the egg whites three times and beat them until the small curved tip is lifted.
9.
Take 1/3 of the egg whites into the egg yolk paste, cut and mix evenly.
10.
Pour all in the egg white batter, cut with a spatula, and mix into a cake batter.
11.
The candied orange slices are spread on a cake pan with greased paper using kitchen paper to absorb the moisture.
12.
Pour the cake batter. Knock gently under the baking tray with your hands to remove air bubbles.
13.
Put it in the lower part of the preheated 175 degree oven, bake for 15 minutes and take it out.
14.
Upside down on the drying net.
15.
Gently peel off the greased paper and let cool.
16.
Put another piece of oil paper under the cake slice and roll the cake up with the help of a rolling pin. Put it in the refrigerator and freeze for finalization, and cut into pieces when eating.
