1. Preheat oven to 180°C.
2. Line a 32 x 42 cm baking pan with parchment paper.
3. Sift Ingredients A and set aside.
4. Ingredients B – Whisk egg yolk and caster sugar in a mixing bowl until light and fluffy.
5. Next, add in milk, cooking oil, orange zest & orange color and mix until well combined.
6. Fold in Ingredients A. Mix until well combined, then set aside.
7. Ingredients C – Whisk egg white in a mixing bowl until foamy.
8. Add in cream of tartar and caster sugar and whisk until medium peak.
9. Fold the meringue into the batter.
10. Pour the batter into the baking tray and bake at 180°C for 15 minutes.
11. Once baked, rest in the baking pan for 10 minutes. Remove the cake from baking pan together with parchment paper.
12. Slowly roll the cake away from you and wrap it using the parchment paper. Let it cool completely before creaming.
13. Unroll the cake gently. Spread the whipping cream and top with raspberries. Roll up the cake and refrigerate.
14. Serve chilled.

This recipe is developed in collaboration with BELLS Baking Studio.