Cake (mandarin orange roll cake) | KAZUAKI EGUCHI / Chocolate professional: Chocolatier Chocolate's recipe transcription

Spread a cooking sheet on the mold.
Preheat the oven to 190 degrees.

Sift (A) about 3 times to mix.

Crack the eggs into a bowl and separate the egg whites and yolks.
Add caster sugar (for meringue) to the egg whites and beat with a hand mixer.

Put the milk in a heat-resistant bowl and heat it in a 600W microwave for 30 seconds to 1 minute.
Add white sugar (for the dough) to the egg yolk and mix, then add to 3 and mix.
Add 2 and mix, then add a scoop of batter to the warm milk and mix.
Pour the mixture back into the dough and mix.

Pour 4 into the mold of 1 and spread the dough to the four corners with a scraper.
Pour in the same direction to flatten the surface.

Lower the oven temperature to 180 degrees and bake 5 for 20 minutes.
Lightly drop the mold several times to release the steam.
Remove the dough from the mold and leave it at room temperature for 30 minutes to remove the heat.

Remove the cooking sheet from step 6 and cut off the edges.
Cut into 3 cm wide pieces and place on cake film with the grilled marks facing up.
Wrap the cake film so that the edge of the dough touches and shape it into a circle.
Place cake film on the bottom.

Put (B) in a bowl, add half the amount of fresh cream and cover with plastic wrap.
Heat in a 600W microwave oven for 30 seconds.
Repeat 4-5 times in the microwave until melted.
Mix with a rubber spatula to dissolve, then add the remaining fresh cream and mix.
Wrap and chill in the refrigerator for about 2 hours.

鍋に水(分量外)、ベーキングパウダーを入れ、混ぜながら沸騰させる。
皮を剥いたみかんを加え、30秒ほど加熱したら取り出して氷水(分量外)で冷やす。
みかんの筋を取り、半分に切る。

9の切り口を下にして7の中に入れ、8を絞り入れる。
冷蔵庫で冷やし、お皿に盛って完成。