The orange cake roll that I learned with Meizi was basically successful, but she didn't look good. The taste is good, especially the orange fragrance.
Cut the orange into 8 pieces, put in the pot, add the right amount of water (not to pass), add two tablespoons of sugar, cook for about 10 minutes (Figure 2), the white part of the orange peel becomes more transparent. Take out and drain
Add orange juice to the olive oil, mix well with the egg beater (Fig. 3), sift the low-gluten flour and salt (Fig. 4), mix well, add egg yolk one by one (Fig. 5) and mix well (Fig. 6)
Add a few drops of lemon juice to the protein (Figure 7). When using a whisk to beat the coarse bubbles, add white sugar (Figure 8) in portions and send to dry foam (Figure 9).
Pour 1/3 of the protein into the egg yolk paste (Figure 10), mix well, then take 1/3 of the protein into the egg yolk paste, mix well, then pour the mixture into the protein bowl (Figure 11), mix thoroughly. The whole process should be light, fast, and avoid defoaming
Baking tray padding paper (Figure 12)
Drain the cooked orange slices into the pan (Figure 13), taking care not to lean too far
Pour the cake paste into the pan (Figure 14), smooth the surface (Figure 15), tap twice, and shake the bubbles
Preheat the oven to 170 degrees, fire up and down, place the baking tray in the middle layer, and bake for 25 minutes. Baked look (Figure 16)
Immediately after baking, buckle down on the heat sink (Figure 17), and tear off the oil paper (Figure 18), and then cool it into a roll. Cut pieces