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Orange roll

Orange roll

This bread recipe of sponge cake, which is equally easily rolled immediately after baking and cooled down condition. But the filling of the citrus will not leave anyone indifferent. Delicious orange and lemon.

Cooking time- Number of servings-

Ingredients for Orange roll

Step-by-step instruction of cooking Orange roll

Step 1

With orange remove the peel.

Step 2

In a saucepan, boil the orange juice, 2/3 Cup sugar and 50g butter.

Step 3

Three eggs, lightly beat.

Step 4

In the eggs with constant stirring in a thin stream pour hot orange juice.

Step 5

Return it all on a small fire and, stirring, bring to a boil. Cook for another 5 minutes (stirring constantly) until thick.

Step 6

Pass through a sieve (it can not do, only then the stuffing will be felt peel) and then pour into a clean bowl.

Step 7

Cover with film (the film should touch the surface of the cream to form a crust) and let cool. All the cream is ready. Instead of orange you can take the lemon, it will be delicious!

Step 8

Proceed to the biscuit. Warm up the oven to 190C. In a saucepan will heat the milk with butter to boil.

Step 9

Beat with a mixer 3 eggs, 3 egg yolks (the yolks are added to the cake when you minimize not broke) and sugar to increase mass three times (it should have the consistency of thick cream). It takes about 10 min.

Step 10

Sift the flour with the baking powder and salt.
Pour the flour into the beaten eggs, stirring gently with a spatula from the bottom up.

Step 11

Heat milk with butter again before it reaches a boil, pour in the batter and mix.

Step 12

Lay a parchment paper baking tray size 42 * 30 cm Put the dough, flatten. Bake.

Step 13

Bake for 10-15 minutes. The finished cake will have a Golden surface.

Step 14

I slathered the cream already cooled cake.

Step 15

In a roll he curled up perfectly! Leave in the refrigerator to harden for at least 1 hour. Sprinkle before serving with icing sugar. Bon appetit!