| Ingredient | Method |
| 4B grade egg yolks 20g caster sugar 100g mandarin orange sauce 110g LP flour 70g milk 60g veg oil 1tsp orange emulco 4B grade egg whites 70g caster sugar (I use 50g since the buttercream is sweet enough, may adjust to your own taste) Filling: 80g mandarin orange sauce ~200g cheese swiss buttercream, | 1. Whisk egg white until bubble stage, gradually add sugar and whisk until soft peak form. Set aside. (if you may take longer time to prepare yolk mixture, may do this step after yolk mixture is done or temporary chill the meringue until ready to use.) 2. In another mixing bowl, beat egg yolks and sugar until light. 3. Add veg oil and mandarin orange sasuce and beat until combined. 4. With the mixer on low speed, add the dry ingredients in two- three additions alternating with the milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. 5. Next, add 1/3 of first portion of meringue into yolk mixture and mix to lighten the batter. 6. Pour the yolk mixture into the rest of meringue and fold gently until well combined. 7. Pour the batter into 12*14" prepared tin and tap the air bubble. 8. Bake at 170C for 15-20 minutes or until golden brown. 9. Remove from oven and immediately loosen cake from sides of pan and turn upside down onto kitchen towel generously sprinkled with powdered sugar (optional, and the purpose is to prevent the cake stick on the towel). Carefully remove paper. Trim off stiff edges of cake if necessary. 10. While cake is hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes. 11. Unroll cake and remove towel. Spread the buttercream and roll up the cake. Chill for 1 hour before served. |
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