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For Roll Cake Lovers:Tangerine Cake Recipe

 The cake is as soft as a cloud and has a cream prepared with tangerine inside. For those who love roll cakes , here is a tangerine cake recipe.

The tricks of rolling the roll without breaking or cracking are hidden in the recipe. Be sure to try this tangerine cake, which is both delicious and lighter than you think.

Everyone will think you got it ready.


For Roll Cake Lovers:Tangerine Cake Recipe



ngredients for Tangerine Cake Recipe

For the tangerine filling of the tangerine cake:

  • 1water glasstangerine juice
  • 2tablespoonsugar
  • 1tablespooncornstarch
  • 1/2tea glassThis
  • 1packageVanillin

For the tangerine cake:

  • 5pieceegg
  • 50-gramsunflower oil
  • 50-grammilk
  • 50-gramreputation
  • 50-gramsugar
  • 3droplemon juice
  • 1pinchsalt

For the tangerine cake filling:

  • 200millilitercream

For the tangerine cake topping:

  • 1pinchpowdered sugar

How to Make Tangerine Cake Recipe?
For the tangerine filling of the tangerine cake; boil the tangerine juice with the sugar in a small saucepan. Dilute the starch with water in a separate bowl and add it to the boiling tangerine juice and mix.
Finally, add the vanilla and cook, stirring constantly, until it thickens. Put the mixture in a small tray and let it cool and then refrigerate until it solidifies. You can do this the day before.
For the cake, first separate the egg yolks and whites into separate bowls. Then, in a bowl, mix the sunflower oil, milk and flour until you get a smooth paste. Add the egg yolks to the mixture and mix until smooth.
Wipe the bottom of a separate, large bowl with lemon juice. Add the egg whites and salt to the bowl and start to froth with a mixer. Gradually add the sugar to the mixture and beat the meringue until it is firm and smooth.
Add one third of the meringue to the egg yolk mixture and mix it in with a spatula. Transfer this mixture you have prepared onto the remaining meringue and mix with a spatula until homogeneous without deflating it.
Line a medium-sized rectangular baking tray with baking paper, pour the mixture on it and spread it evenly with a spatula. Bake the cake in a preheated oven at 160 degrees for 20-25 minutes until golden brown.
Remove the cake from the oven and remove it from the pan. Place another sheet of baking paper on top, turn it upside down and carefully peel off the paper from the base. Cover the cake with a clean cloth and wait until it cools completely.
For the filling, whip the cream with a mixer.
After both the cake and the tangerine cream have cooled, you can create the roll. Spread the whipped cream on the cake in a single layer. Cut the tangerine cream into small cubes with a knife and place them in a single layer on the cake. After rolling the cake in one layer, place another layer of tangerine cream and roll the roll tightly to the end.
Wrap the roll with wax paper and let it rest in the refrigerator for at least an hour.
Before serving the tangerine cake, sprinkle powdered sugar on the roll and slice it. Enjoy!

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