Orange Roll Cake 13 Steps
Cut oranges into thin slices, remove seeds and place in a small pot with 50 grams sugar and 50 grams of water. Bring to a boil stirring, remove from heat and set aside.
Cut parchment paper and line the inside of a 25 cm x 35 cm baking sheet so that the cake does not burn.
In a large bowl, mix 70 grams sugar, oil, yolks, milk, salt and vanilla. Sieve in cake flour.
In another bowl, beat the whites with the 20 grams of sugar, add orange extract if you want the cake to have a stronger taste.
Fold the whites into the cake batter.
Take out the oranges, let them drain.
Arrange the orange slices on the tray into 3 equal rows.
Pour the sponge cake batter on top of the orange slices.
Drop the plate on the table 1-2 times to let the air bubbles disappear.
Bake the cake for about 10-15 minutes at 170°C.
Whip fresh cream with sugar.
Take out the cake to cool completely, spread cream on and roll the cake, store in the refrigerator for about 1 hour.
After 1 hour, take out the cake and cut it to enjoy