Orange Flavored Cake Roll

Take one orange and cut the middle part into 5 thick slices.

Add 100g of sugar and 350g of water, cook until the edges become slightly translucent, then cool and use a kitchen paper towel to absorb the excess water for later use.

Mix 50g of orange juice, 50g of corn oil, 70g of low-gluten flour, and 5 egg yolks evenly.

Add a few drops of white vinegar to the egg white, and beat it with 50g of sugar in three additions until it reaches a neutral foam. Mix the egg white with the egg yolk mixture and fold until well combined.

Line the baking tray with parchment paper, arrange the orange slices, and pour in the cake batter. Preheat the oven to 150 degrees.

Try to arrange it neatly.

Bake in the oven at 150°C with top and bottom heat on the middle rack for about 25 minutes.

Demolding.

Invert it, and cut off the edge on one side at a 45-degree angle. Now it can be rolled up directly to eat, without having to add cream and an orange filling in the following steps.

Spread a layer of cream.

Spread a thicker layer of cream on the other side, add oranges as the filling, and then wrap it with cream.

Roll it up, use a rolling pin to help push it forward, and try to roll it as tightly as possible.

Remove the parchment paper.

The cake roll is finished.

Cut into pieces.

Finished product image.