Fresh Orange Cake Roll
1.
Separate the egg whites (the heavier color is from the stupid chicken at home, and the egg white is thicker than the purchased one).
2.
Put egg yolks in oil, mix with sugar until oil and water are mixed, sift into flour, cut and mix well.
3.
The egg whites are added with sugar in batches, and the egg whites are finally beaten to a wet and foamed state (after lifting the whisk, the egg whites are pulled out of the curved sharp corners).
4.
Put 1/3 of the egg whites into a bowl of egg yolks, and stir evenly (from the bottom up, do not stir in circles).
5.
Pour the mixed batter into the remaining egg whites.
6.
Stir again and mix evenly to form a chiffon cake batter.
7.
Pour the batter into a baking pan covered with greased paper, smooth it, sprinkle with sesame seeds, and vigorously shake it a few times to let the large bubbles inside the batter escape.
8.
Put the baking pan into the preheated 170 degree oven and bake for 20 minutes until the surface is golden brown.
9.
Take off the oily paper and put on the rolls with orange jam.
Tips:
I didn't put any milk after I drank the milk at home, but it still tasted delicious.