♥♥ When two Cultures mixed (。◕‿◕。) Anything in my Page are only simple thing, but I did it with great love.

Tangerine orange Roll Cake, easy and failproof / Bolu gulung jeruk mandarin yang mudah dan lezat, tanpa emulsifier

Resep dalam bhs İndonesia ada dibagian bawah.



Selam everybody...Merhaba from Türkey.

Some say roll cake while other calls swiss roll cake or jelly roll or cream roll.
But for me they are same. İt's just normal sponge cake that rolled up filled with butter cream or jam or whipped cream or whatever you prefer.

The sponge cake it self can be vary in flavor or in method.
İf you check my swiss roll cake category at side bar, you can find some various recipes, method and filling.


And what İ am going to share is another roll cake. 
İt's tangerine orange roll cake with orange curd filling, yet you can fill with anything you like. Also you can use mandarin orange instead of tangerine, yess.. İ know.. they are family 🍑

Different from my other recipe which using emulsifier.This roll cake using separated egg sponge method. 


You separate the egg yolk from the white. Then the yolks mix with other main ingredients while the egg whites whisked into stiff peak meringue.
The meringue then gradually added into the yolks batter to loosen the batter and also being used for leavened the batter. The air in meringue that makes the cake rise nicely and light.

How to mix yolk batter and meringue? İ usually add meringue to my yolk batter  (one third) at a time. First and second  addition İ use balloon whisk to break down the big lump of meringue, then use "fold" movement at last addition.


Tangerine orange Roll Cake, easy and failproof recipe.
Çitra's Home Diary

For one pan 37 x 24 cm baking tray ( İ use 35 x 25 x4 cm ) or 30 x 30 x 4 cm

İngredients:
  • 6 Medium Size Egg Yolks
  • 60 g fresh squeeze tangerine orange (you can use mandarin)
  • 60 g Oil
  • 1 tsp orange essences or you can use Vanilla  
  • ½ tsp fine Salt
  • 110 g Plain Flour
  • 10 gr cornstarch
  • 6 Medium Size Egg Whites
  • 1 tsp lemon juice
  • 110 g caster Sugar
  • 2 tsp cacao powder for decorative (optional)
Filling:
butter cream or anything you love

Mandarin orange essence



How to:

1) Pre heat oven at 150°C. Line your baking tray with parchment paper, make sure it wider than the tray. Set a side.

2) İn mixing bowl, stir together egg yolks, oil, orange juice, essences and salt. Using balloon whisk, stir them to well combine.

3) Sift in flours and continue to whisk until well combine. Set a side

4) İn another clean bowl (preferred glass or stainless steel) , place egg white with lemon juice, Using electric mixer start to whisk until foamy. Add sugar gradually in 3 batches while whisking. Continue to beat the white until formed  stiff peak.


5) Take ⅓ (one third) of meringue to the yolk. Mix to combine use balloon whisk. then add another  ⅓ (one third) of meringue, mix thoroughly with balloon whisk.  Then pour back the yolk batter to the meringue. Carefully fold the batter until completely mixed using rubber spatula. Careful not to deflate the batter.
Optional; take about ¼ cup batter and add 2 tsp cocoa powder, fold to combine. And move into small piping bag.



6) Pour the batter slowly into prepared pan, fill each edges with batter using rubber spatula then jiggle the pan to flatten the surface. Then pipe the brown batter to make marble pattern. Using chopstick or knife, swirl the batter to make marble pattern. See illustration bellow.
Bang few time the pan to flatten and release the air bubbles. Bake at 150°C  for about 20 minutes, then 160°C for 8 minutes. Check the surface, it should spring back and dry when you touch it gently.
Note: recognize your own oven. Different condition may produce different result.


7) Remove from oven then chill over cooling rack. Turn over the cake (bottom part up) and peel off the baking paper. Spread filling evenly over the cake then start to roll from shorter side. Don't be afraid/ hesitate, just roll it tight like you roll a sushi.

Wrap with clean baking paper and store in refrigerator about 30 minute until it set before slice it.

Enjoy. and happy baking 😍



BAHASA İNDONESİA.

Assalamu'alaykum.........Merhaba dari Türkey.

Roll Cake atau bolu gulung termasuk kudapan yang  sering saya bikin. Selain cepat dan praktis, bolu gulung ini salah satu favorite anak dan suami. 
Selain itu kudapan ini termasuk yang paling mudah divariasikan rasa dan fillingnya.
Kalau anak saya sih sukanya pakai isian whipped cream, apalagi yang cokelat 😊

Kalau saya sih ..tetep..suka yang berbau pandan gitu. Kalau anda penyuka cake aroma pandan juga, coba cek postingan saya sebelumnya deh, bolu gulung marmer pandan-coklat.. dijamin suka deh. 


Naahh...kali ini saya mau sharing resep bolu gulung saya yang lain. Resepnya sih gak jauh beda dengan resep bolu gulung cokelat saya sebelumnya tapiiiiii yang ini saya pakai perasan jeruk tangerin segar. Jadi kebayang kan bagaimana rasanya.
Jeruk tangerin ini mirip-mirip jeruk mandarin karena satu family, Jka nggak nemu tangerine bisa banget pakai mandarin juga... Atau pakai jeruk sunkist juga bisa lho.

Jadi ceritanya sekarang lagi musim keluarga jeruk-jeruk'an gitu sih.. Ada jeruk sunkist, blood orange, mandarin dan ada beberapa jenis lain juga.
Yang paling murah saat ini adalah jeruk mandarin.... biasa, lagi peak season. 
Jadi kalau peak season itu harga-harga jadi murraahhh banget.. tempo hari beli 2 kg harganya 1,5 TL ,kurs rupiah skr berapa ya.... kalau gak salah 1 lira kurleb 4000 rupiah deh.... jadi sekitar 6 ribu rupiah 2 kg itu.


Yaaa jadi saya bikinlah sebagian jeruknya buat bolu gulung jeruk tangerine/  mandarin ini. Kalau mau coba juga, boleh kok jeruk mandarin diganti dengan jenis jeruk lain misal sunkist atau blood orange...asal jangan jeruk nipis ya...hehehehe.... bisa asem banget kalau pake resep ini.
Ntar bolu gulung lemon beda lagi resepnya... 😃

Filiingnya saya pakai orange curd, kebetulan ada stock itu.. jadi klop deh! Kalau pengen bikin orange curd, resepnya bisa dilihat disini ya. Atau jika pengen lemon curd, cek resepnya di link ini.
Kalau mau filling yang lain okeh juga koq.... sesuai selera ajah ☺



Ya udah... yuk ..cuss ke resep aja 😊

Bolu gulung jeruk mandarin-Çitra's Home Diary

Untuk loyang ukuran 37 x 24 cm ( bisa 35 x 25 cm ) atau 30 x 30 x 4 cm
Bahan-bahan:
  • 🍑6 kuning telur ukuran sedang
  • 🍑 60 g perasan segar jeruk mandarin
  • 🍑 60 g minyak sayur
  • 🍑 1 sdt esen jeruk mandarin( bisa pakai vanilla)
  • 🍑 ½ sdt garam halus
  • 🍑 110 g terigu serba guna
  • 🍑 10 gr pati jagung (maizena)
  • 🍑 6 putih telur ukuran sedang
  • 🍑 1 sdt perasan jeruk lemon
  • 🍑 110 g gula kastor / gula pasir halus
  • 🍑 2 sdt bubuk cacao
Filling:
orange curd / lemon curd / atau sesuai selera



Mandarin orange essence
Cara membuat:

1) Panaskan oven suhu 150°C. Alasi loyang dengan kertas baking, sisihkan.

2) Dalam mangkok besar campur jadi satu; kuning telur, minyak, susu dan garam. Aduk dengan balon whisk sampai rata dan halus.

3) Masukkan terigu dan maizena sambil diayak. Aduk kembali dengan balon whisk hingga rata. Sisihkan.

4) Kocok putih telur bersama perasan jeruk lemon dalam mangkok bersih-usahakan stainless steel. Kocok dengan mixer kecepatan sedang hingga berbusa banyak. Lalu masukkan gula pasir halus dalam 3 tahap sambil tetap dimixer kecepatan tinggi. Kocok hingga hampir stiff peak. 



5) Campur ⅓ bagian putih telur dan campurkan ke adonan kuning telur. Aduk balik dengan balon whisk hingga tercampur. Masukkan lagi ⅓ bagian putih telur dan aduk lagi dengan balon whisk. Terakhir masukkan sisa putih telur dan aduk balik dengan spatula hingga tercampur rata. 
Ambil kurang lebih 1/4 cup adonan putih lalu tambahkan 2 sdt bubuk cacao, aduk hingga rata. Masukkan ke dalam piping bag kecil dan lubangi ujungnya.




6) Lalu tuang adonan ke loyang, ratakan tiap sisinya dengan spatula. semprotkan adonan coklat membentuk corak sesuai selera. Hati-hati banting loyang ke meja kerja / lantai untuk mengeluarkan udara besar dalam adonan.
Panggang dengan suhu 140-150°C selama 20 menit lalu 160°C selama 5-8 menit

Note: Kenali kondisi oven masing-masing, berbeda kondisi berbeda pula panas yang dihasilkan.


7) Keluarkan dari oven lalu balik dan kelupas kertas bakingnya. Letakkan diatas rak pendingin hingga suhu ruang. Beri isian lalu gulung rapi dan set. 
Bungkus dengan baking paper dan simpan dalam lemari es kurleb 30 menit sebelum dipotong.

Enjoy. and happy baking 😍


















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20 comments:

  1. First, I love orange cake. I always have, so this recipe intrigued me. Then, I saw how pretty this cake is. I have to make this. It's so pretty. This cake is perfect in every way.

    ReplyDelete
    Replies
    1. thank you Patti..hope you can try it soon 😍

      Delete
  2. We do use orange essence in our baking but not that often. It's a winter flavor after all. I like the way you used it and as it comes I just got a new pack of orange essence as a gift from Germany. Looking forward to have a slice soon!

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    Replies
    1. So this recipe is just perfect to use your gift from German Helena.. İ am sure U'll love this roll cake

      Delete
  3. What a beautiful dessert! Chocolate and orange is such a great pairing and I love both the swirl effect from the rolling and the cake marbling. This would be so perfect served on a dessert display!

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  4. Ah, this looks fabulous! I love the taste of orange in cake. I wish I could just reach into the post and take a piece. Yum!

    ReplyDelete
  5. This is such a gorgeous cake. Thank you for the step-by-step directions too. Seems simple but will really impress guests with how beautiful it is.

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  6. I love the flavors of this cake. Roll cakes are so festive so this would be perfect for a holiday dinner or party. YUMMM

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  7. What a beautiful cake! I have never made anything like this before, but I would love to try!

    ReplyDelete
  8. I absolutely love your orange cake, it's simply gorgeous! Orange cakenis one of my fav, so I'll have to try this soon!

    ReplyDelete
  9. This looks like such a pretty cake. The flavors look incredible.

    ReplyDelete
    Replies
    1. Nothing goes wrong to pair orange and chocolate 😍 thanks Katie

      Delete
  10. Roll cakes are so festive! Perfect for the holidays. I love your step-by-step instructions with the photos showing the incorporation of the beaten whites into the egg yolk batter. That's the one thing that can really trip people up, and having the detailed instructions really help.

    ReplyDelete
    Replies
    1. thank you. İ want to show my reader how easy to make this delicious cake.

      Delete
  11. I would love to have a piece, or two! look moist and delicious!

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  12. This is absolutely gorgeous and I love the detail you provided! Thank you for going into depth on how to make this! I'll save this one to make myself! BEAUTIFUL!

    ReplyDelete
  13. This sounds like the flavours are perfect and oh my gosh, look at that pattern! Just gorgeous. I wish I could reach in and take a slice.

    ReplyDelete

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