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Orange Roll Cake

orange roll cake

Ingredients

  • 6 whole eggs (use fresh eggs, egg whites are still thick and egg yolks are still intact and good)
  • 90 grams of granulated sugar (caster sugar)
  • 1 tbsp cake emulsifier
  • 70 grams of medium protein flour/all purpose
  • 10 grams of cornstarch
  • 10 grams of powdered milk
  • 1 tsp vanilla essence
  • 125 grams of butter, melted and cooled
  • Orange coloring
  • Filling: whipcream and citrus fruit

pan

  • 1 piece 30x30x4 cm
  • or
  • 2 pieces 22x22x4 cm
  • (I pan uk 30 x 24 x 4 cm)

How to make

  • 1. Prepare a baking sheet, grease the base with margarine/baking oil, line it with parchment paper/baking paper. Grease again with margarine / pan oil. Set aside.
  • 2. Sift flour, cornstarch and milk powder and mix all ingredients together except melted butter. Beat with a mixer on high speed until fluffy, thick and white (check the consistency by lifting the mixer, the dough will fall slowly, not runny).
  • 3. Enter the melted butter, stir back with a spatula until evenly distributed and homogeneous.
  • 4. Take 3 tablespoons of dough and add orange coloring, mix well, pour into a cup (for topping). Pour the remaining mixture into the tin, smooth the surface. Put it in the oven along with the cup. Bake in a preheated 200'C (high heat) oven until cooked and the surface is lightly browned and quite dry to the touch.
  • 5. Remove the cake in the cup, crush it. Remove the rolls from the tin and cool. Spread whipcream, arrange citrus fruits on top and roll while compacting.
  • Brush with whipcream and sprinkle the top with citrus fruit cake crumbs.

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