Qifeng cake roll with kumquat sauce

Recipe Recommendations

• eggs of 4
• flour 100g
• orange juice 60ml
• fine sugar 60g
• corn oil 60ml
• white vinegar few drops
• kumquat sauce appropriate amount

• sweetening
• roast
• several hours
• ordinary

Steps for Qifeng cake roll with kumquat sauce

1

Separate the egg white and the yolk, add white vinegar to the egg white, add 45 grams of white sugar in three times and stir until a hard foaming state

2

Add 15 grams of white sugar, corn oil, and juice squeezed by yourself to the egg yolk in portions, and beat well at low speed each time with an egg beater

3

Add the egg yolk liquid to the sifted flour and stir well

4

Add one-third of the beaten egg white paste to the egg yolk paste, cut and mix well

5

Pour the egg yolk paste into the remaining egg white paste, cut and mix well

6

Pour the cake paste into a baking sheet lined with oil paper

7

Place the baking sheet into the middle and lower layers of a preheated oven at 170 degrees

8

Bake for about 20 minutes, turn the cake yellow, turn it upside down on the baking net, and remove the oil paper

9

Apply appropriate amount of kumquat sauce on the cooled cake. I applied it very thick and finished it in a small bottle

10

Roll the cake on the other side with oil paper and let it set for a while

11

Remove the oil paper and cut the cake roll into your favorite size

Qifeng cake roll with kumquat sauce Make Tips

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