Cranberry Cake Roll

2024-08-15 09:12:28 Lunch

Ingredients

80g low-gluten flour
4 eggs
White sugar 50 grams)
Salad oil 50 grams
Pure milk 60 grams
Cranberry

Steps

1. Add 10 grams of sugar to the egg yolks and mix well

2. Add pure milk, add salad oil in turn, mix well

3. Sift the cake flour into the egg yolk paste, mix evenly and set aside for later use

4. When the egg whites are beaten into fish eyes, add one-third of the sugar

5. When the egg whites are beaten with a whisk, add one-third of the sugar

6. When the final texture is thick, add the remaining sugar and beat until wet and dry

7. Add one-third of the egg yolk paste and mix well

8. Cut and mix evenly, then pour it all into the egg whites, cut and mix evenly

9. Place a piece of oil paper on a baking sheet and sprinkle an appropriate amount of dried cranberries

10. Pour all the mixed cake batter into the baking pan

11. Use a cake scraper to smooth the surface of the cake batter, shake out the bubbles, and place it in a preheated oven at 180 degrees for 15 minutes

12. Take out the baked cake, turn it over and place it on a cooling rack, tear off the oil paper, and let it cool

13. After cooling, use a rolling pin to roll up the cake body

14. When the cake body is rolled and the rolling pin is at the front, pull the oil paper in front with one hand and push the rolling pin to the side with the other hand. Make the cake roll tighter and pinch both ends

15. Set the rolled cake roll aside so that the cake roll can be set better. After the cake roll is shaped, take it out, tear off the parchment paper, cut into sections and serve

cranberry