1. Navel orange cut into thin slices
2. Put a layer of sugar and a slice of orange in a bowl, pour water over the orange slices, cover and steam in a pot of boiling water for 20 minutes
3. Let cool for later
4. Fresh orange juice is ready (used in egg yolk paste and light cream respectively)
5. White and egg yolk separation
6. Beat the egg yolks in twice, add fine sugar, stir evenly, and beat the egg yolks to whitish and swell
7. Add fresh orange juice and corn oil, mix well
8. Sift in cake flour and mix well until there is no dry powder
9. Add fine granulated sugar to the egg whites three times and beat the egg whites to 90% of the hair. Lift the beater head and the egg whites are in the shape of a big hook.
10. Add one-third of the egg white paste to the egg yolk paste and stir evenly, then add the remaining egg white paste to the egg yolk paste twice, and stir evenly
11. The mixed cake batter is delicate and smooth
12. Take out the orange slices that have been cooked to cool in advance, soak up the water with kitchen paper, and spread on the baking sheet oil paper
13. Pour in the cake batter, smooth it, shake the two big, shake out big bubbles
14. Put it into the preheated oven in advance, heat 180 degrees, lower heat 160 degrees, middle level, 18 minutes
15. Take it out, drag it to the drying rack with the greased paper, tear off the greased paper around, and cover the surface with a clean greased paper
16. After 5 minutes, turn it over, tear off the greased paper, and cover it again. At this time, go to whipped cream
17. The whipped cream should be refrigerated 24 hours in advance, add fine sugar and whip to 60 to 70%, add 30 grams of fresh orange juice, and continue to whip
18. Whipped cream
19. Turn over the cake slice again, face up, spread the whipped cream, and top with the pre-cut orange diced
20. Roll into roll
21. Wrap in oil paper, clamp on both sides with clamps, put in the refrigerator for more than 30 minutes, then take out and cut into pieces.
22. Looks really good
Tips:1. Cut the orange slices as thinly as possible, so that the skin will become soft after being steamed and can be closely combined with the cake body;
2. The chiffon method is used for the cake slices, but the egg whites should not be beaten until hard foaming, slightly wet, and the rolls are easier to roll up without cracking;
3. Please adjust the baking time and temperature of the cake slices according to your own oven.
