Orange Cake Roll
1.
Wash the oranges and cut them into 2 mm thick slices.
2.
Put the oranges in the pot, put 30 grams of sugar, pour in the water that will not cover the oranges, cook the oranges until the white part of the orange peel becomes transparent, dry the water and set aside. Don't throw away the sugar water for boiling oranges.
3.
Separate the egg white from the yolk, and there should be no water or oil in the egg white.
4.
Pour 45 grams of boiled orange sugar water into the egg yolks and mix well.
5.
Add 45 grams of corn oil and mix well.
6.
Sift in low powder and stir evenly.
7.
Beat the egg whites until thick foam, add 20 grams of sugar, continue to beat until the foam is fine and add 20 grams of sugar, beat until wet foam. Preheat the oven to 165 degrees.
8.
Add one-third of the egg white paste to the egg yolk paste, and stir evenly with a spatula.
9.
Pour the batter into the remaining egg whites and stir evenly.
10.
Spread the orange slices on a baking sheet lined with greased paper.
11.
Pour the cake batter, flatten it with a spatula, put it in the preheated oven, and bake at 165 degrees for about 25 minutes.
12.
After the cake is baked, buckle upside down and quickly tear off the greased paper.
13.
Cover the cake with oily paper and let it dry until the cake is warm by hand.
14.
Turn the cake over, use a knife to lightly make a few strokes, then spread the orange marmalade.
15.
Roll the cake into a roll, refrigerate and shape.
