1. Prepare the materials
2. Sift the cake flour, heat the salad oil to a boil, quickly pour it into the flour, mix until there is no dry powder
3. 4 egg whites and yolks are separated, 4 egg yolks and 1 whole egg liquid are fully beaten
4. Wash the orange with flour repeatedly, add half of the slice and add appropriate amount of sugar into the pot and boil it into the soup. When the residual temperature is 60 degrees, add the egg yolk liquid, stir evenly while flushing, add the egg yolk liquid to the roux in batches. Mix evenly
5. Add 1g of salt to 4 egg whites, 3 drops of lemon juice, add sugar in three times to beat
6. Add the beaten egg whites to the egg yolk paste three times, cut and mix evenly
7. Take half of the orange peel, fully scrape off all the white inner membrane, chop it, add it to the cake liquid, cut and mix evenly
8. Pour it into a baking tray lined with greased paper, shake it a few times to expel the bubbles, preheat the oven at 155 degrees, and bake on the upper and lower heat for 25 minutes.
9. When it is out of the oven, immediately remove it from the baking tray, move it into the grilling net and tear off the greased paper around it. When it is not hot, move to a clean greased paper and reduce to a low temperature. Cut off the irregular parts on both sides of the cake. Spread blueberry sauce on the surface and roll up the cake roll with the help of a rolling pin. Wrap it in greased paper, refrigerator
10. In the warm sun in the afternoon, enjoy the wonderful time brought by the national orange.
