Orange Chiffon Roll

Orange Chiffon Roll

1. Prepare the oranges in advance (slice, add water and 60g sugar to the surface and cook for about 15 minutes until the white part of the orange peel is a little transparent). Remove and drain. Place them on a baking tray lined with tin foil.

2. Beat the egg whites until thick and add sugar. Add three times until the whisk has small sharp corners.

3. Orange juice (using the syrup of boiled oranges) and oil until rice paste. Sift in flour and 2 grams of salt. Mix well. Add egg yolks one by one and mix well.

4. First mix one-third of the egg white paste into the egg yolk paste and mix well.

5. Pour it back into the egg white paste and mix well

6. Pour onto the baking sheet.

7. Preheat the oven to 156 degrees, bake the middle layer for 20 minutes, and tear off the tin foil when out of the oven.

8. Spread the jam and roll into an egg roll.