Serving home recipes that are easy for everyone to make and ingredients that are easily available. Inspires cooking enthusiasts. homemade food is a topic which can be of general interest, as well as especially relevant in the current day and age where people value convenience over quality when it comes to their diet choices. Home cooking has been largely replaced by eating out or buying pre-prepared foods, but there is a growing number of people who want to try this more traditional form of cook
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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