Orange Swiss Roll
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Slice the oranges and place them on a baking tray lined with greased paper. Mix the flour and sift them for later use.
2. Separate the egg yolk from the egg white. Add 1 teaspoon of salt to the egg white, 1 teaspoon of tartar powder, add 50 grams of sugar in three times, and beat until stiff foaming. Judgment criteria: Dip the beaten egg whites with a whisk with a hard-looking tip on the top. It can't be the kind of hook, this must be in place, because it is directly related to the fluffy of the cake body)
3. Add 10 grams of sugar to the egg yolk, 50 grams of oil. 70 grams of milk, stir evenly with a whisk at low speed, put in the sieved low powder, first manually moisten the flour slightly (to avoid flour splashing) and then use an electric whisk at low speed Make a smooth batter without worrying about tendons, because the operation time is very short. At this point you can start to preheat the oven to 160 degrees. Add the egg yolk paste to the egg white paste three times, cut and mix evenly, do not stir to avoid defoaming.
4. The mixed batter should be thick and thick, scratching the surface, and the traces will not disappear easily. If the batter is relatively thin and there are more bubbles floating, it may be that the egg whites are not enough to be beaten, or the bubbles are defoamed during mixing. Pour into the baking pan with the orange slices, spread the flat surface, vibrate the baking pan gently, shake out the big bubbles, you can put it in the oven, 160 degrees, 20 minutes. After the cake is out of the oven, buckle it upside down on the grill, and gently remove the oil paper. Let it cool, roll it up and it's OK!
