Orange Swiss Roll with marmalade ~ 香橙瑞士卷蛋糕

I made this soft and moist orange roll cake, stuffed with marmalade  to serve as a mid-morning snack, afternoon tea or a guilt-free dessert after dinner.  Also one can indulge with a steamy hot cup of tea, next to a slice of this yummy dessert.  Enjoy!

Orange Swiss Roll with marmalade  ~   香橙瑞士卷蛋糕

INGREDIENTS (A)

4 egg yolks
30 gm caster sugar
30 ml orange juice
30 ml canola oil
50 gm plain flour
20 gm rice flour
a pinch of salt
(B)
4 egg whites
40 gm caster sugar
1 tsp vinegar or 1/2 tsp cream of tartar
Method

1.  Sift plain flour with rice flour and salt.  Set aside.
2.  Whisk egg yolks with sugar, add in oil and juice.  Fold in sifted flour, mix well.
3.  Beat egg whites till bubbles appear, add in vinegar, beat till frothy and gradually add in   sugar and beat till stiff peaks form.
4.  Fold egg whites into the flour mixture and mix till well incorporated.
5.  Pour the  batter onto a lined 10 x 10 inch square pan.  Tap the pan to remove any air bubbles.
6.  Bake in a preheated oven @ 180 deg.C for about 15 mins.
7.  Remove from oven and transfer the cake onto a cooling tray.  Place a clean sheet of parchment   paper on top of the cake and supported with a board, flip the cake over.  Remove the lined   parchment paper.
8.  Let cake cool completely.  Flip the cake over, brown side down, spread marmalade jam onto the cake leaving a 1/2 inch gap all round and roll up the cake.
9. Wrap the roll with parchment paper and chill in the fridge for a few  hours or overnight, before slicing to serve.