1. Slice the orange into thin slices
2. Add 30 grams of sugar outside the formula
3. Add water to submerge the orange slices
4. Cook on low heat until the white part of the orange peel becomes transparent, about 10 minutes
5. Drain the orange slices and place them on a baking tray
6. Take 50 grams of boiled orange water and add corn oil
7. Add 5 egg yolks
8. Add 50 grams of sugar to the egg whites in 3 times, and beat until small hooks appear
9. Use an electric whisk to beat and emulsify the egg yolk
10. Sift in low-gluten flour
11. Stir well
12. Put one-third of the meringue into the egg yolk paste and mix well
13. Pour the cake batter back into the egg white basin
14. Stir well
15. Pour the cake batter into a baking pan lined with greased paper, and scrape the surface flat
16. Put it in the middle of the preheated oven and heat up and down at 150 degrees for 30 minutes
17. After the surface is evenly colored, the upside-down button will be released immediately, and the grease paper will be torn off
18. Turn it over after it cools slightly and roll it up with the help of a rolling pin
Tips:1. Cut the orange as thin as possible, and be sure to cook it thoroughly, so that it is not easy to crack when rolled
2. Just hit the egg whites to wet foaming
3. Adjust the baking temperature according to the attributes of each person's oven
