Orange Scented Cake Roll

Orange Scented Cake Roll

1. Materials are spared.

2. Wash the oranges and wipe off the outer skin with a wiper.

3. Separate egg white and egg yolk, add milk and corn oil to egg yolk.

4. Stir well and sift into low-gluten flour.

5. Add the orange zest and stir well, and the egg yolk paste is ready.

6. Add white sugar to the egg white and beat it to 90%.

7. Stir it with the egg yolk paste to form a delicate paste, and pour it on a baking sheet lined with greased paper.

8. Bake the oven at 170 degrees for 20 minutes. This time is a bit longer for me, and the fire is too high.

9. Add sugar to the cream and beat with a whisk.

10. Add it to the piping bag.

11. Squeeze into the middle of the cake and add the orange flesh.

12. Fix it with greased paper and put it in the refrigerator for characterization.

13. Take out and squeeze cream on top and add orange meat to embellish it.

Tips:

The classic small four-roll formula is easy to roll up, and the key is to beat the egg whites. The roll is easy to crack when it is dry and foamed. This process requires constant exploration.