Add a tray of water in the oven (to yield a moister
cake), preheat oven to 200°C/395°F.

Mix together egg yolks, sugar, salt, corn oil, fresh
orange juice and grated orange
zest. (Reminder: Wash the skin of
oranges thoroughly before grating the zest. Mix 1 part of
distilled vinegar and 3 parts of water in a plastic basin,
soak the oranges for 20 minutes. Gently brush using a
clean fishnet washer or dishwasher brush, then rinse
thoroughly with running water. )

Mix and sieve together low protein flour, baking powder,
baking soda and milk powder.

Sieve the dry flour mixture again into the wet ingredients,
mix until just combined (do not overmix).

In another clean and dry mixing bowl, whisk egg
whites over low speed until foamy. Add in cream of
tartar, continue whisking over low speed until soft peak.
Add in sugar gradually, continue whisking until stiff peak.
At stiff peak: the peaks will point straight up and hold.

Add meringue into batter in 3 batches,
mix gently using balloon whisk.

Fold gently using rubber spatula until well mixed.

Tap mixing bowl on countertop for a few times (to burst
large bubbles), then pour the batter slowly into 10″ x
14″ (25 cm x 36 cm) rectangle baking pan lined with
parchment paper. Spread the batter evenly with spatula,
then drop the baking pan onto countertop for a few times
(to burst large bubbles).

Bake at 190°C/375°F for 15-17 minutes, until the
cake is golden brown. (Reminder: The heat for
different oven is different, the suggested time is only
for reference, adjust the baking time base on your
oven if necessary.)

Drop the baking pan from 1 foot high onto countertop
after removing from oven (to minimize shrinkage).
Transfer the cake to wire rack, set aside to cool
completely.

Whip non-dairy whipping cream until stiff, keep
refrigerated for later
use. (Reminder: Use stainlessmixing bowl for whipping.
Keep both mixing bowl and whisk in freezer for 30
minutes to chill them up before using.)

Invert fully cooled cake onto another piece of
parchment paper, then remove the paper at the bottom of
the cake.

Make 2 shallow cuts on the end where rolling starts
(about 1 inch apart, do not cut through).

Spread non-dairy whipped cream onto cake.

Gently roll the cake up and wrap the cake roll with cling wrap, keep refrigerated
for 1 hour before slicing