1. Peel and squeeze orange juice, take 40 grams
2. Prepare all ingredients
3. The baking pan is covered with greased paper, and the oven is preheated at 150 degrees
4. Put 40 grams of corn oil, 40 grams of orange juice, and 10 grams of sugar in a bowl, and prepare utensils
5. The protein isolate is put into an oil-free and water-free bowl, and the egg yolk is put into the orange juice corn oil mixture
6. Beat the egg whites first, add 30 grams of sugar in three times, and beat until small sharp corners appear when you lift the whisk
7. Beat with an electric whisk until the egg yolk is light-colored, sift in low-gluten flour, and beat with an electric whisk for a few seconds until there is no powder or particles
8. Dig a third of the meringue into the egg yolk paste
9. Cut and mix well, pour the egg yolk paste back into the meringue
10. Cut and mix well
11. Dig 120 grams of cake batter and mix well, add in cocoa batter and mix well
12. Pour the remaining original cake batter into the baking tray and smooth it out
13. Spread the cocoa cake batter on top of the original cake batter
14. Smooth out
15. Put it in the middle of the preheated oven and bake at 150 degrees for 20 minutes
16. When the time comes, it will be out immediately, vibrate on the table a few times to exhaust the hot air, and leave it on the drying rack when it is warm
17. Spread the orange sauce on one end on the reverse side
18. Tighten it with oiled paper, the picture shows the half-rolled shape, and place it on the baking tray.
19. After rolling tightly, wrap it in a fresh-keeping bag and put it in the refrigerator for about 30 minutes to set the shape
20. Just take out the segments you need to cut
