Composition / ingredients
Step-by-step cooking
Wash the orange. Put it in a saucepan, pour water and boil the orange in boiling water for 5 minutes.
Drain the water, pour in a new one and boil the orange 2 more times for 5 minutes.
Then drain the water again, pour in a new one and cook the orange for 15 minutes.
After that, cut the orange, remove the bones, if there are any, pass the orange through a meat grinder.
Add sugar to the orange, mix, add butter.
Beat everything with a mixer and put the cream in the refrigerator so that it freezes a little.
Beat eggs, add condensed milk.
Add flour with baking powder and beat again.
Pour the dough onto a baking sheet covered with baking paper.
Bake the sponge cake in a preheated 180 degree oven for 10 minutes.
Spread orange cream on a sponge cake, wrap it in a roll, sprinkle it with powdered sugar.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Condensed milk with sugar - 324 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Oranges - 36 kcal/100g
- Baking powder - 79 kcal/100g
- Powdered sugar - 374 kcal/100g