Recipe: Fresh orange cake roll

Home Cooking Recipe: Fresh orange cake roll



  1. Put material A in a small pot, cook over low heat until the orange slices are transparent, remove the drain and use

  2. Weighing various materials, egg separation egg yolk, protein, protein-filled container must be oil-free and water-free clean utensils

  3. Mix orange juice and salad oil and stir with a manual egg beater until you can see the obvious oil star

  4. Sift in the mixed flour and salt, stir it a little, don't stir too much here, it doesn't matter if there is a small sputum, you can't see the dry powder.

  5. Add the egg yolk and stir well. It is easy to stir evenly here. The mixed egg yolk paste is placed next to it.

  6. Add a few drops of white vinegar to the protein, use the electric egg beater to hit the fisheye bubble at low speed, add 1/3 white sugar, turn to medium speed until the protein is thick foam, then add 1/3 white sugar, continue to hit the protein comparison Thick, when the surface appears to be textured, add the remaining 1/3 of the sugar. From the medium speed back to the low speed to continue playing, when the eggbeater is lifted, the protein can pull out the sharp corners of the bend, and it has reached the level of wet foaming, no need to fight again. This time preheats the oven 165 degrees

  7. Use a rubber squeegee to pick 1/3 of the protein paste into the egg yolk paste, mix gently with the method of chopping and mixing, then take 1/3 of the protein paste into the egg yolk paste, mix well with the same method, and mix the whole egg yolk paste. Pour back into the protein paste and mix well by cutting and bottoming.

  8. Bake the oil on the baking sheet, spread the orange slices on the oil paper, pour the batter into the batter, scrape it flat, vigorously shake it on the table, and shake out the big bubbles.

  9. Put in the preheated oven, count the second layer down, 165 degrees, fire up and down for 20~25 minutes, get on fire for 2 minutes

  10. Immediately after the furnace is turned off, the oil paper is torn off, and it is slightly cold. It is buckled on the oil paper, rolled up with a rolling pin, and then cut off after cooling.


1:2 Sunkist oranges are just right, 1 for slicing, 1 for juice, and orange slices as thin as possible to ensure that the rolls do not break when they are rolled; 2: The baking time should be adjusted according to the respective oven; 3: I basically basically get the egg yolk paste and then send the protein. I like to sift the flour and add the egg yolk. I feel it is easier to mix well; 4: When cooking orange slices, the fire doesn't have to be too big. I just opened the fire, so some parts of the orange slice are broken.

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