Orange roll cake

With a load of orange, this cake is very refreshing.

But not only the taste, but this cake is also cute too. The outside of the cake is decorated with orange in syrup, that makes from cutting the whole orange (with its peel) into a thin piece and covered with light syrup. Just overnight, the orange will soften and become sweeter, I think its taste is close to delicious marmalade ^^. Not only for the look, but the orange pieces also add delicious orange taste and lovely orange fragrance too.
For the cake, I use chiffon as the base, because the cake has more elasticity than sponge cake, so you can roll it easily without being afraid that the cake will be torn by orange pieces. But when making roll cake, you still need to pay a lot of attention to the baking time, because if the cake is over-baked it will crack when rolling it.
Start making orange in syrup a day ahead, as you need to refrigerate it overnight to soften the orange. If your orange is not sweet enough, you can use the same method, by peeling and cutting the orange into pieces and soak it with light syrup overnight.

Recipe: Orange roll cake
สูตรภาษาไทย: โรลเค้กส้ม
日本語のレシピ：オレンジロールケーキ
Youtube: โรลเค้กส้ม /Orange roll cake/ オレンジロールケーキ

Orange roll cake

Makes 30 cm roll cake

Orange in syrup
50 g ...................... Water
50 g ...................... Granulated sugar
1 ............................ Orange

Cake batter
90g ...................... Cake flour
1/2tsp .................. Baking powder
50g ...................... Granulated sugar (A)
3 .......................... Egg yolks
50g ...................... Oil (I use rice bran oil)
75g ...................... Milk
1/2tsp .................. Vanilla extract
3 .......................... Egg whites 
1/8tsp .................. Salt
1/8tsp ................... Cream of tartar
60g ....................... Granulated sugar (B)

Filling
200g ..................... Whipping cream
20g ....................... Icing sugar
1/2tsp ................... Vanilla extract.
1 ............................ Orange

  Slice the orange into 1-2 mm thickness.

 Put the water and sugar into a small pan. Place over medium heat. 
Bring to boil.

 Pour the hot syrup over the orange pieces.

Cover and refrigerate overnight.

Make the cake batter:
Preheat the oven to 180C
Line the 30x30cm pan with a piece of baking paper.

I use King rice bran oil.

Line the orange pieces on the pan.

 Sift the flour and baking powder together.

 Put the egg yolks, vanilla extract, and salt into a bowl, mix it with sugar (A).

  After the mixture became pale in color, add the rice bran oil and milk whisk to combine.

Pour the flour mixture into the bowl, whisk to combine, then set aside while making the meringue.

 Whisk the egg whites with cream of tartar and salt until foamy, add the sugar(B), gradually. 

 Whip until soft and glossy peaks formed.

  Spoon 1/4 of the meringue into the egg yolk mixture, whisk to combine.

Fold the rest of the meringue with a spatula in 2-3 additions.

 The batter will be smooth.

  Pour the batter onto the prepared pan, and level it.

 Tap the pan lightly to remove large air bubbles.

 Bake for 15-16 minutes.

  Place another sheet of baking paper on top, and reverse the cake and remove the old baking paper.

 Place another sheet of baking paper and reverse the cake again.

  Roll the cake into a cylinder and let it cool completely on a wire rack.

  Whip the whipping cream with vanilla extract and icing sugar.

 Until soft peak formed.

  Trim the end of the cake, and score the cake lightly.

 Spread the whipped cream over the cake.
Line orange pieces over the cream.

  Roll the cake, use the ruler to tighten the cake.

Refrigerate until set, before cutting into pieces.

Orange roll cake