Sweet Orange Cream Cake Roll

Sweet Orange Cream Cake Roll

1. Prepare the ingredients

2. Wash the oranges and cut into thin slices

3. Add 40 grams of sugar, add some water to boil, add orange slices and cook until the edges are transparent

4. Cook the orange slices and remove them for later use

5. Add 10 grams of sugar to the egg yolk and stir well

6. Add corn oil and water and stir well until no oily flowers are visible

7. Add flour and stir well and set aside

8. Add 30 grams of white sugar to the egg white and beat until it is wet, then add it to the egg yolk paste and mix evenly

9. Mixed cake batter

10. Line the baking tray with parchment paper and place the orange slices prepared in advance

11. Pour the cake batter and scrape it out to make bubbles

12. Bake in the oven at 175 degrees for 15 minutes, take out the inverted button and immediately remove the baking paper

13. Add the whipped cream to the remaining sugar and beat it into a firm state

14. After the cake body cools, turn it over and spread the cream

15. Rolled into egg rolls, refrigerated, shaped and cut

16. Refrigerate and cut into pieces

Tips:

The orange slices need to be thinly sliced to make an egg roll