Ingredients A: Orange – 1 pc, Sugar – 50 gm, Life Water – 200 ml
Ingredients B: Orange Juice – 40 ml, Corn Oil – 40 ml, Self-rising Flour (sifted) – 45 gm, Egg Yolks – 4 pcs
Ingredients C: Egg Whites – 4 pcs, Sugar – 35 gm, Lemon Juice – 10 ml
Ingredients D: Orange (Peeled) – 4 pcs, Vegetable Cream (Chilled) – 300 gm
Spare Utensil: Baking Pan (26cm) – 1 pc, Parchment Paper – 1 pc
Methods:
1. Cut the orange of ingredient A into 8-10 thin slices. Cook the orange slices, sugar, and Life Water in a pot over low heat until the orange pith becomes transparent. Pour into a container and refrigerate overnight to soften the orange peels. Remove and drain on the following day.
2. Mix well the corn oil and orange juice of ingredient B, add the self-rising flour, and mix well. Add the egg yolk and mix well, then set aside for use.
3. Put the egg whites of ingredient C into the i-Processor, set at speed 1 and blend for 4 mins. While whipping, add the sugar and lemon juices slowly into the i-Processor in 3 intervals.
4. Pour half of the whipped egg whites into the egg yolk mixture of Step 2, mix well, then add the remaining egg whites, and continue to mix well. Do this process fast and light as to avoid deforming.
5. Line the baking pan with parchment paper, place the orange slices of Step 1 onto the parchment paper (avoid placing too near to the edge of the pan). Pour the cake batter into the pan, smooth out the surface and tap both sides of the baking pan to knock out bubbles.
6. Preheat the oven at 160°C, using upper and lower heating, place the baking pan in the middle rack, and bake for 40 mins.
7. Pour the vegetable cream of ingredient D into the i-Processor, set at speed 8 and blend for 4 minutes.
8. Once the cake is baked, immediately invert the cake onto a wire rack to cool down. When the cake cools down a little, spread the whipped vegetable cream on the cake, place the oranges of ingredient D, and spread with whipped vegetable cream. Roll up the parchment paper to fix the shape of the roll.
9. Refrigerate the cake for 2 hours before serving.
Tips:
* To make successful whipped egg white, avoid adding any liquid in the egg white and the i-Processor must be completely dry.
* Over blending or whirling the whipped egg white will disappear its bubbles.
材料A ：橙 – 1 粒，糖 – 50 gm, 生命水 – 200 ml
材料B ：橙汁 – 40 ml, 玉米油 – 40 ml, 自发面粉 （过筛） – 45 gm, 蛋黄 – 4 颗
材料C ：蛋白 – 4 颗, 糖 – 35 gm, 柠檬汁 – 10 ml
材料D ：橙 （去皮）– 4 粒, 植物奶油 (冷藏）- 300 gm
备用工具 ：烤盘 （26cm) – 1个, 烤纸 – 1 张
做法：
1. 将材料A的橙切成薄片，大约8-10片，放入锅中，加入糖和生命水，用小火煮至橙皮的白色部分变得透明后倒入容器，放入冰箱冷藏一夜让橙皮更软。隔夜后，取出沥干备用。
2. 将材料B的玉米油和橙汁混合均匀，放入自发面粉拌匀后，最后加入蛋黄并搅拌均匀备用。
3. 将材料C的蛋白放入智能养生机内，设定1号搅拌4分钟。搅拌时，分3次加入糖和柠檬汁。
4. 先将一半的打发蛋白倒入步骤2的蛋黄糊，翻拌均匀，之后再加入剩余的打发蛋白，继续翻拌均匀。整个过程手法要轻，要快，避免消泡。
5. 烤盘垫烤纸，把步骤1的橙片排入盘中 （注意不要太靠边）。将蛋糕糊倒入盘中，表面抹平，轻磕两下，震出气泡。
6. 预热烤炉160°C，上下火，烤盘放中层，烤40分钟。
7. 将材料D的植物奶油倒入智能养生机，设定8号搅拌4分钟。
8. 蛋糕烤好后立即倒扣在散热架上，稍凉后涂上打发的植物奶油，然后将材料D的橙放在蛋糕上，再涂上打发的植物奶油，拉起烤纸卷成定型。
9. 放入冰箱冷藏2小时后即可享用。
温馨提醒：
* 要成功的打发蛋白，请避免在蛋白加入任何液体和智能养生杯是全干的。
* 不要过度搅拌/涂抹蛋白霜，因为会导致蛋白霜的气泡消掉。