Orange Marmalade Sesame Peach Cake Roll

Orange Marmalade Sesame Peach Cake Roll

Overview

How to cook Orange Marmalade Sesame Peach Cake Roll at home

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Ingredients

Steps

  1. Make the batter: First, separate the egg yolks and egg whites into a clean vessel that is free of oil and water. Then scoop out less than 25g of sugar into the egg yolks and beat with a whisk at high speed for 2-3 minutes to make the egg liquid a little white and a little sticky. Add oil and mix on low speed. Add the pre-beaten peach puree (in fact, it can turn black when beaten, or it will not turn black if it is boiled until soft and then beaten into the puree) and beat evenly at low speed. Finally, sift in the flour and stir in the batter from the bottom up. Remember not to make circles to avoid gluten.

    Orange Marmalade Sesame Peach Cake Roll step 1

  2. Beat the egg whites: Use low speed to beat the egg whites until they form large foam, add 1/3 of the remaining sugar, continue to beat until it resembles soap foam, then add the remaining 1/2 of the sugar, or continue to beat the egg whites until they are thick and have a little streaks, add the remaining sugar, then use high speed to beat the egg whites until they form a hook shape as shown. (Wet whipping)

    Orange Marmalade Sesame Peach Cake Roll step 2

  3. (At this time, you can preheat the oven to 180 degrees.) Place parchment paper in the baking pan, cut the four corners and arrange them. Add 1/3 of the egg whites to the batter, and mix gently using a straight line (excessive force will defoaming). Then pour all the mixed batter into the egg whites. Use the same method to mix the cake batter and pour it into the baking pan. Shake it a few times to shake out small bubbles to make the surface smooth. Sprinkle with sesame seeds and put it in the preheated oven. Bake for about 15-18 minutes, and you can observe the color change at any time. (To check whether the cake is good, insert a toothpick into it. If the toothpick comes out smooth, there will be no cake batter.) You can also adjust the temperature appropriately.

    Orange Marmalade Sesame Peach Cake Roll step 3

  4. After taking out the cake slices, immediately tear off the parchment paper around the cake and place it on a drying net. You can also put a piece of parchment paper to cover it to prevent it from drying. (But be careful not to press the parchment paper directly on top.) After it cools down a bit, place the parchment paper directly on top of the cake. Quickly peel off the parchment paper that has been baked in the oven, and cut off the four sides. Squeeze over the orange marmalade and spread evenly with a spatula. Use a knife to make a slit on the rolled side, but do not cut it to facilitate rolling. Use a cylinder (the paper tube I used after using up the plastic wrap) on the outside of the oil paper, such as a rolling pin, to roll the oil paper in front of you and push the cake in the opposite direction. After rolling, wrap it in oil paper and put it in the refrigerator for half an hour. Take it out and cut the roll

    Orange Marmalade Sesame Peach Cake Roll step 4