Ingredients: 1 orange | 200g water | 60g caster sugar | 48g milk | 35g corn oil and stool | 55g cake flour | 4 eggs | 40g sugar for egg whites | 1g salt | a few drops of lemon juice

Steps

1. Wash the oranges with salt, slice them, put them into a pot, add water and sugar and cook for about 5 minutes, take them out and blot them dry with a kitchen towel and set aside

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2. Stir the milk and corn oil to emulsify

3. Sift the flour and add it and mix evenly

4. Add the egg yolk and mix in a Z-shape until evenly

5. Add salt, lemon juice, and sugar to the egg whites in three additions and beat until thick.

6. Add 1/3 of the egg whites to the egg yolk paste, mix evenly, and then pour back into the remaining egg whites. Stir evenly

7. Place an oilcloth on the baking sheet, place orange slices on it, pour the batter, lightly shake the air bubbles and put it into the oven

8. Preheat the oven in advance and set the upper and lower heat to 180 degrees. 18 minutes

9. Spread oil paper on the table, turn it upside down on the oil paper after taking it out of the oven, tear off the oil cloth at the bottom, cover it with oil paper, and let it cool

10. Whip the cream and spread it evenly , the roll comes from the shed, and is refrigerated for 2 hours to set