A chiffon roulade with the tiger-stripe pattern on the skin....you can, of course, leave the skin out, as this light chiffon roll tastes good of its own.
Swiss RollTiger Stripe

70 g German #405 flour
30 g Cornstarch
2 g Baking powder
60 ml 100% Orange juice
60 ml Corn oil
20 g Sweetened condensed milk
5 Eggs
1/2 tsp Vanilla extract
1/3 tsp Salt
1/2 tsp Lime juice
90 g Caster sugar

7 Egg yolks
40 g Caster sugar
1 tsp Vanilla powder
30 g Cornstarch

Preheat the oven to 190C/375F. Line a 34cmx25cm rectangular baking tray with paper. Sift the flour, cornstarch, and baking powder into a bowl. Separate the eggs. Stir orange juice and sweetened condensed milk in another bowl, gradually beat in the corn oil until fully combined and emulsified.
Sift in the flour mixture, mix roughly and then add in egg yolks and vanilla extract. Mix until incorporated. Beat the egg whites on medium speed, sprinkle in the salt once once combined. Continue to beat the egg whites until foamy. Add in lime juice and whip the mixture until soft peaks form. Beat in sugar in 2 additions until the stiff peaks appear.

Fold the meringue in 3 additions with the yolk batter until incorporated and smooth. Pour the batter into the prepared baking tray and smooth the surface. Bake the cake on the upper rack in the oven for about 20 minutes. Remove the cake and sift some powdered sugar on the surface. Place a parchment paper on the top and then a baking sheet. Turn the tray upside down ...