Monday, August 22, 2011

Orange Angel Roll


65g orange juice
40g veg. oil
1/4tsp salt
75g cake flour
160g egg white
70g caster sugar
1/4tsp cream of tartar
adequate orange peel

adequate butter cream
1/2tsp orange paste/emulco

1. Preheat oven to 175C.
2. In a lined and greased 9" x 12" tray scatter the orange peel around, set aside.
3. With a hand whisk, mix orange juice, oil, salt and sifted flour together till a smooth batter.
4. Use a cake mixer, whisk the egg whites and cream of tartar till frothy.
5. Gradually add in sugar and whisk till soft peaks form.
6. Fold in 1/4 of the meringue into the flour mixture until combined.
7. Then fold in the rest of the meringue in two portions lightly until well combined.
8. Pour batter into prepared tray and smooth surface.
9. Place tray into preheated oven and bake for 20mins.
10.Remove cake from tray and cool it on a wire rack with the skin facing down.

Assemble the cake:
1. Mix orange paste and butter cream together.
2. Carefully transfer cake onto a greaseproof paper with the skin facing up.
3. Spread orange butter cream evenly on sponge.
4. Gently roll the cake by using the paper to lift the cake and guide roll.
5. Rest the roll in the fridge to stabilize it shape.
6. Remove, slice and serve.


Anonymous said...

Beautiful Orange Angel Roll! You;re so good in rolling it and its really lovely.
I also noticed that you don't use the yolks, except the whites. How many eggs do you use in order to achieve 170g?


shaz said...

What a light and refreshing roll :)

busygran said...

Looks nice and soft!

Cookie Basket said...

All of your swiss rolls look delish! But I was paste...what is it?

Happy Flour said...

Hi Alice,

Thanks for your lovely words. :) I used 4 large eggs to get 160g of egg white.

Happy Flour said...

Hi Shaz and Busygran,

Thanks for your nice words. :)

Happy Flour said...

Hi My Picnic Basket,

Thanks. Orange paste is orange essence with orange colouring added in it.