Caramel orange roll cake 焦糖香橙蛋糕卷 Gâteau roulé à l'orange et au caramel 橙子
Ingredients sponge cake (Mold of 28x28cm) 3 eggs Sugar 80g Cake flour 50g 180°C (356°F) for 10 minutes Caramel orange syrup Sugar 30g Water (for caramel) 8g Water 50g Cointreau 10g Caramel orange cream Sugar (for caramel) 40g Water 10g Orange juice 120g 2 egg yolks Sugar 50g Cointreau 6g Butter (room temperature) 120g
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