Orange Pulp Cake Roll

Name: Orange Pulp Cake Roll
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 yolk; 90g Low powder; 30g Soft white sugar; 50ml Corn oil; 60ml Orange juice; 4 protein; 5 slices Orange slices

by ゞ╃ graffiti

5.0 (1)

Favorite

3

Difficulty

Normal

Time

1h

Serving

2

Recently it is a good season to eat oranges. Dad bought a lot of oranges, each of them is huge. As a result, the oranges are overflowing. Why can't you finish eating them?~~ It has a fresh taste and won my mother’s favorite fragrance. The orange cake roll is all in her belly, so this cake roll is also gloriously on her "white list".

Ingredients

4 Yolk
90g Low Powder
30g Soft White Sugar

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50ml Corn Oil
60ml Orange Juice
4 Protein
5 slices Orange Slices

Orange Pulp Cake Roll

1. Fresh orange slices (the thinner the better) are put into boiling sugar water (appropriate sugar outside the material + appropriate water outside the material) and boil until the orange peel becomes transparent

2. Stir the egg yolk with 7 grams of sugar, then add corn oil and orange juice and mix well

3. Sift in low powder and stir evenly

4. Add 30 grams of sugar to the egg whites and beat them until they become foamy

5. Add 1/3 of the meringue to the batter and mix well

6. Pour the batter back into the remaining meringue and stir evenly

7. Spread the orange slices on the baking sheet

8. Pour into the cake batter and smooth the surface and vigorously shake out large bubbles

9. Put it in a preheated 170 degree oven, and heat the middle layer up and down for 18 minutes, then bake it upside down and cool down and then roll it into a roll.