Orange Swiss Roll Cake Tasty Orange Swiss Roll CakeServings: 4INGREDIENTS3 medium eggs, separated100 grams granulated sugar, divided50 milliliters milk50 milliliters vegetable oil70 grams all-purpose flour5 medium orange slices200 milliliters heavy cream1 medium orange, peeled and cut into segmentsPREPARATIONPreheat the oven to 350˚F (180˚C). Line a 9-inch square baking dish with parchment paper.In a medium bowl, beat the egg whites with an electric hand mixer on medium speed until foamy. Add 50 grams of granulated sugar in 2 additions, and beat until medium peaks form. In a separate medium bowl, add the egg yolks and 30 grams of granulated sugar and beat with an electric hand mixer until pale. Add the milk and oil and whisk to combine, then sift in the flour and stir until well-combined. Add ⅔ of the whipped egg whites and gently fold until combined. Add the rest of the egg whites and fold to combine. Arrange the orange slices in the center of the prepared baking dish, then pour the batter on top. Spread evenly with a spatula.Bake for 15 minutes until cooked. Let cool to room temperature. Remove the cake from the pan using the parchment paper.In a medium bowl, beat the heavy cream and remaining 20 grams of granulated sugar with an electric hand mixer until soft peaks form. Spread the whipped cream evenly over the cooled cake. Arrange the orange segments in 2 lines at the bottom center of the cake. Starting from the bottom, gently roll into a log.Chill in the fridge for at least 1 hour, then slice and serve.Enjoy!