Method :

1. Beat egg whites & caster sugar to a stiff peak.
2. Beat the egg yolks, orange juice, vanilla essence and corn oil together until pale and creamy, which is usually about 2 full minutes.
3. Sift dry ingredients: Sift flour and baking powder together.
4. Put the egg white meringue into the egg yolk mixture and knead gently until well blended. The dough should be light and airy. Pour the egg mixture over the sifted dry ingredients. Beat everything together.
5. Next, the flour and baking powder that has been sifted earlier are added to the dough slowly and knead.
6. Pour and spread the batter into a pan lined with greaseproof paper, then knead the batter. Drop the pan twice to remove large air bubbles. 
7. Bake for only about 25 minutes at 180 ° C.
8. Immediately transfer the cake to paper and remove the greaseproof paper from the bottom.
9. Roll the cake gently with greaseproof paper and hold in place. Let cool in a rolled form for a while.
10. Once the cake is warm to the touch, open the cake roll and spread your jam on the surface of the cake. If filled with custard or cream, wait until the cake is completely cool so that the cream does not melt.
11. Roll the cake on top again after the jam is rubbed, then sprinkle powdered sugar and berries on top of the cake. Cut the cake and ready to serve.