Light mandarin roll

Ingredients for 1 servings:

• 4 eggs, separated
• 1 tsp vinegar
• 1 pinch of salt
• 4 tbsp water, hot
• 150 g sugar and 3 tbsp extra
• 1 pack grated lemon peel from an organic lemon
• 150 g flour
• 1 tsp baking powder
• 6 sheets of white gelatin
• 125 ml orange juice
• 1 egg(s), separated
• ¼ tsp vinegar
• 1 pinch of salt
• 125 ml cream
• 1 tsp cream stiffener
• 1 tbsp water, hot
• 100 g sugar
• 1 can of tangerine(s)
• 5 tbsp powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Sponge roll with orange cream and mandarins, for beginners, reduced calorie

Please read the whole thing first before you begin! For the sponge cake, preheat the oven to 180°C (fan/convection oven). Line a roasting pan or baking tray with baking paper. Have a dry, clean and a damp, clean kitchen towel ready. Drain the mandarins. Beat 4 egg whites with a pinch of salt and a teaspoon of vinegar until stiff peaks form. The vinegar and salt make the egg whites firmer. Make sure all utensils are completely free of grease! Set the egg whites aside. Then lightly beat the 4 egg yolks, add hot water and gradually add the sugar, stirring constantly. Stir until you have a white, fairly firm cream. The hot water will make the base even fluffier later. Mix the flour, baking powder and lemon zest and whisk well to avoid lumps. Then mix the egg yolk mixture with the flour mixture. Then stir in 1/3 of the egg whites, then carefully but quickly fold in the remaining egg whites. This is where “old hands” claim that sponge cake is difficult: it’s better to stir a little more vigorously than so slowly that the egg whites fall apart. It’s not that difficult. Spread the finished batter evenly on the baking sheet and bake in the oven for 10-12 minutes. Work quickly for the filling; you only have time until the base is ready! Soak the gelatin in a little cold water. Warm the orange juice in a small saucepan (do not let it boil!). Squeeze out the gelatin and dissolve it in the warm orange juice, then let it cool. Whip the egg whites with a small pinch of salt and a few drops of vinegar until stiff peaks form. Whip the cream, add the cream stabilizer, then whip the cream. Whip the egg yolks with hot water and sugar as described above until creamy. Combine the egg yolk mixture and the orange juice mixture, then fold in the egg whites and cream. The cream should be nice and fluffy and should now be refrigerated for about 10 minutes so that the gelatin sets, meaning it sets a bit. Meanwhile, the base should be ready: Remove the baking sheet from the oven, immediately spread about 3 tablespoons of sugar on the base, cover with the dry towel, and turn it out, either onto a large board or onto the work surface. Immediately place the damp towel on the baking paper and press down lightly. As soon as it gets hot and steams a little, remove it and carefully peel the baking paper off the base. Then roll up the base together with the dry kitchen towel and place it on the seam to cool. The sugar prevents the base from sticking to the towel. The wet towel helps the baking paper slide off the base more easily and prevents too much of the thin brown “crust” from peeling off. You’ll need to work quickly so the dough doesn’t cool too much before you’ve rolled it up. Once the base has cooled, carefully roll it out again and spread the filling on it. Leave a 2-3 cm border free. Then distribute the drained mandarins over the filling and press them in slightly with the palm of your hand. Now roll the base up again, but loosely! You should be able to make about 1.5 turns. If you wrap too tightly, you’ll squeeze out the filling. This is more of a careful folding than a real roll. Then place the whole thing on a cake plate, again with the seam facing down. The Swiss roll should now be refrigerated for at least 2 hours. Before serving, trim the ends of the roll to create smooth edges and dust the Swiss roll with plenty of powdered sugar.