Fruity and refreshing--Orange cake roll

Overview

How to cook Fruity and refreshing--Orange cake roll at home

Rub the sweet orange with salt and cut into thin slices. Add sugar and water to a small pot and cook until the orange peel is transparent.
Take out the orange slices, drain them with kitchen paper, place them on a baking sheet lined with greased paper, and boil the orange slices in sugar water for later use.
Add oil, sugar, milk, rum, boiled orange slices and sugar water to the egg yolks and mix until the oil and water are mixed. Sift in the low flour and mix until there are no lumps.
Place the egg whites in a clean, water-free and oil-free container, add white vinegar and sugar and beat until stiff peaks form.
Take 1/3 of the egg white paste and egg yolk paste and mix evenly, then pour in 2/3 of the egg white paste and mix evenly.
Pour into the baking pan, smooth it out, shake lightly to make big bubbles, and bake in a preheated 180°C oven for 20 minutes.
After baking, turn the cake upside down on the baking grid, tear off the parchment paper while it's hot, lightly cover the cake and let it cool to prevent the cake from drying out.
When baking the cake, beat the whipped cream with sugar until hard and put it in the refrigerator until it cools down. After the cake is cool, spread the whipped cream on the surface of the cake.
Roll the cake up with parchment paper and put it in the refrigerator for 20 minutes to set.
Ready to slice and eat