Tangerine Cake Roll

Name: Tangerine Cake Roll
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 4 egg; 65g milk; 40g Corn oil; 70g Low-gluten flour; 55g Caster sugar; 5g cocoa powder; 5 drops Lemon juice; 200g Light cream; 20g Caster sugar (for cream); Some Sugar Tangerine

by Squirrelfish 77

4.8 (1)

Favorite

11

Difficulty

Easy

Time

30m

Serving

3

In the warmth of spring, bring this child’s favorite orange-flavored cake roll and go outing in the suburbs happily! This roll cake is not sweet or greasy, soft and delicious. The sweetness and sourness of the sugar tangerine relieves the sweetness of the cream and neutralizes the bitterness of the cocoa powder, which is very delicious.

Tangerine Cake Roll

1. Prepare ingredients.

2. Pour corn oil into milk.

3. Mix and emulsify uniformly.

4. Sift in low-gluten flour and cocoa powder.

5. Stir well and add 4 egg yolks.

6. Stirred egg yolk paste.

7. Beat the egg whites to hard foam.

8. Take out a small portion of the egg yolk paste, mix well, then pour it back into the egg white bowl, mix and stir evenly.

9. Pour into a baking tray, such as loose in the preheated oven, and bake at 180 degrees for 20 minutes.

10. After it's out of the oven, let it dry to hand temperature, apply whipped cream, put on peeled sugar tangerines, roll it up and put it in the refrigerator to shape it, and then cut it into pieces.