Are you looking for recipe inspiration? Orange Swiss Roll Cake special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Orange Swiss Roll Cake What is delicious should have an aroma and taste that can provoke our taste buds.
Many things more or less affect the quality of the taste of Orange Swiss Roll Cake, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Orange Swiss Roll Cake delicious at home, because as long as you know the trick, this dish can be a special treat.
Well, this time, let's try it, and vary the Orange Swiss Roll Cake yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Orange Swiss Roll Cake using 16 ingredient type and 15 manufacturing steps. Here's how to make the dish.
Ingredients and spices that need to be prepared to make Orange Swiss Roll Cake:
- 3 egg yolks (grade A, room temperature)
- 10 g fine sugar
- 1/4 tsp fine salt
- 45 g corn oil
- 40 ml freshly squeezed orange juice (filtered)
- grated orange zest (of 2 oranges)
- 65 g low protein flour (cake flour)
- 1/4 tsp baking powder
- 1/16 tsp baking soda
- 1/2 tbsp milk powder
- Meringue:
- 3 egg whites (grade A, room temperature)
- 1/4 tsp cream of tartar
- 60 g fine sugar
- Other ingredient:
- 80 g non-dairy whipping cream (sweetened)(a.k.a.non-dairy whip topping cream)
Steps to make a Orange Swiss Roll Cake
1
Add a tray of water in the oven (to yield a moister cake), preheat oven to 200°C/395°F.
2
Mix together egg yolks, sugar, salt, corn oil, fresh orange juice and grated orange zest. (Reminder: Wash the skin of oranges thoroughly before grating the zest. Mix 1 part of distilled vinegar and 3 parts of water in a plastic basin, soak the oranges for 20 minutes. Gently brush using a clean fishnet washer or dishwasher brush, then rinse thoroughly with running water. )
3
Mix and sieve together low protein flour, baking powder, baking soda and milk powder.
4
Sieve the dry flour mixture again into the wet ingredients, mix until just combined (do not overmix).
5
In another clean and dry mixing bowl, whisk egg whites over low speed until foamy. Add in cream of tartar, continue whisking over low speed until soft peak. Add in sugar gradually, continue whisking until stiff peak. At stiff peak: the peaks will point straight up and hold.
6
Add meringue into batter in 3 batches, mix gently using balloon whisk.
7
Fold gently using rubber spatula until well mixed.
8
Tap mixing bowl on countertop for a few times (to burst large bubbles), then pour the batter slowly into 10″ x 14″ (25 cm x 36 cm) rectangle baking pan lined with parchment paper. Spread the batter evenly with spatula, then drop the baking pan onto countertop for a few times (to burst large bubbles).
9
Bake at 190°C/375°F for 15-17 minutes, until the cake is golden brown. (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)
10
Drop the baking pan from 1 foot high onto countertop after removing from oven (to minimize shrinkage). Transfer the cake to wire rack, set aside to cool completely.
11
Whip non-dairy whipping cream until stiff, keep refrigerated for later use. (Reminder: Use stainlessmixing bowl for whipping. Keep both mixing bowl and whisk in freezer for 30 minutes to chill them up before using.)
12
Invert fully cooled cake onto another piece of parchment paper, then remove the paper at the bottom of the cake.
13
Make 2 shallow cuts on the end where rolling starts (about 1 inch apart, do not cut through).
14
Spread non-dairy whipped cream onto cake.
15
Gently roll the cake up and wrap the cake roll with cling wrap, keep refrigerated for 1 hour before slicing