Rookie Cake Show

Wash the outer skin of oranges with coarse salt and cut into thin slices. Boil with sugar and water until the white part is slightly transparent.

Egg white and yolk separation

Remove the orange slices and let them cool for later use. Squeeze the orange juice in a food processor and set aside.

Stir 30g powdered sugar and egg yolks evenly, then add corn oil, stir well, then add orange juice and stir well.

Sift the sifted cake flour into the egg yolk batter.

Mix well with flour.

Add half a spoonful of lemon juice and 10g of powdered sugar to the egg whites and mix well with a whisk.

When the fish eye foam is thick, add 10g of powdered sugar twice.

After about 30 seconds, add the last 10g of powdered sugar.

Beat until the pulled out egg foam is at the peak but only for a short time.

Fold the egg white batter into the egg yolk mixture in 3 batches, and stir evenly using the cutting and mixing method.

After mixing well, prepare the baking pan.

Line the bottom of a baking pan with baking paper, and use kitchen paper to absorb excess water from the orange slices and place them in place.

Preheat oven to 175 degrees. Pour the cake batter into the baking pan and smooth it out.

Place on the middle shelf of the oven and bake for 15 minutes.

Let cool slightly, then place upside down and slowly remove the baking paper.

After drying, roll it into a roll with the help of a rolling pin, wrap it in plastic wrap and put it in the refrigerator.

Just take out slices when eating.

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