Cut the orange in thin slices and cook in half a cup of sugar and half a cup of water for 15-20 minutes. When the rim is transparent, remove from heat and drain the syrup by placing the slices on a tray. Separate the eggs into two bowls. Beat the egg yolks into smooth paste, add oil and milk and again beat with a hand whisk. Add the sifted flour and slowly mix very well so that the batter is very smooth. Now beat the eggwhites with an electric beater till a stiff foam forms.

Add the sugar into the meringue in three portions. Add vanilla or orange essence. Now take a portion of meringue and add to the batter and slowly fold in into a smooth consistency with a spatula. Now pour the batter into the rest of the meringue and fold in very gently by taking time. As no baking powder is used, the foam must not be disturbed. Incorporate the batter into the foam very softly with patience.

Now line a square baking tray (10×10inch) with parchment paper. Arrange the orange slices with spacing. Pour over the cake batter, spread it and smoothen it with a scrapper or a hard spatula. Now bake in a preheated oven at 170°c for 15-20 minutes. After the cake is done take it out and set aside to get cooled down.

Meanwhile beat whipped cream in a bowl with an egg beater till firm peak forms. After the cake cools down, take the cake upside down, remove the parchment paper from the lower layer and line it with a poly cling wrapper. Again reverse the cake on a tray, trim the sides. If you want you can remove the upper crust also. Now layer the top with whipped cream and put the orange jam longitudinally in the centre.

Now fold in the two sides of the cake over the jam with the help plastic wrap underneath and press close the two edges. After the shape of roll is obtained, wrap it again with a plastic wrap and cover it with a parchment paper, secure the sides and place it in the normal freeze for 7/8 hours. After that it will be ready to be sliced and served. Enjoy the soft spongy yummy Orange Roll with tea!