Phillips E7800 Battery Replacement

INTEGRAL ROLL CAKE WITH CREAM ICING

Ingredients: 6 eggs

Pinch of salt 160 g.
sugar 1 orange juice and zest biggie
100 g. Sunflower oil 290 g.

wheat flour 1 packet baking powder 2 tablespoons
blossom water

For the icing: 100 g

powdered sugar 2 tablespoons orange juice PREPARATION

-Grease a pan of 26 cm. crowned with butter and sprinkle with a little flour.
-Preheat oven to 180 º. Pour into the glass-
100 g. of icing sugar, 20 sec., vel. 5-10. Remove and set aside.
-Put the flour and yeast in the glass, 10 sec., Vel. 6. Remove and set aside.
-Separate the whites from the yolks.
"With the glass perfectly clean and dry, put the butterfly in the blades and pour the egg whites with a pinch of salt, 6 min., Vel. 3 1 / 2. When assembled cast are almost 80 g. sugar. Remove to a bowl and reserve. -Add the glass
unwashed egg yolks and 80 g. sugar, 2 min., 37 º, vel. 3 1 / 2.
-Add oil, orange juice (reserve 2 tablespoons juice for icing) and zest, and orange blossom water, 1 min., Vel. 3 1 / 2. -Add the flour
reserved 10 sec., Vel. 3.
-Pour the batter into the container where we have the egg whites and put everything together gently with stirring motion so as not to fall.
-Pour the batter into the pan and cook in the oven for 30 minutes (check if it is made by clicking with a needle, it has to come out clean).
-Remove the cake from oven, garnish with the warm glaze. Cool in pan, and unmold.
ICING:
-Put in a microwave safe bowl the icing sugar and two tablespoons of orange juice, stir until blended and put the microwave 1 min. at maximum temperature. Remove, stir, and toss the cake.

Ingredients