Candied Orange Slices:
In a pot, combine orange slices, sugar, and water. Boil, then simmer on medium-low until most of the water evaporates.
Lay out the orange slices on parchment paper and pat dry.
Prepare the Baking Tray:
Line a baking tray with a mat or parchment paper. Arrange the candied orange slices on it.
Cake Batter:
Whisk together orange juice, vegetable oil, cake flour, and egg yolks. Set aside.
Whipping Egg Whites:
Preheat the oven to 150℃ (302℉).
Add lemon juice, sugar, and vanilla extract to egg whites. Beat until soft peaks form.
Fold the batter gently into the whipped egg whites.
Baking the Cake:
Pour and smooth the batter over the oranges in the tray. Tap to remove air bubbles.
Bake for 32 minutes.
Whipped Cream Filling:
Whip heavy cream, sugar, salt, and vanilla extract until thickened and stiff.
Assemble the Cake:
Once the cake is cool, release it from the pan.
Spread the whipped cream on the golden-brown side, roll the cake, and refrigerate for 15 minutes.
Enjoy your Citrus Bliss Orange Roll Cake, a delightful and light treat that’s as pleasing to the eye as it is to the palate!
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