How to make cranberry cream cake roll

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  1. Prepare all materials.

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  2. Take two water-free and oil-free basins to put the egg white and egg yolk Separate, then put the milk, sugar and oil into the egg yolks and mix well.

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  3. Then stuff the low-gluten flour and baking powder into the egg yolk paste inside, mix well without any lumps, and set aside.

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  4.Put the cream of tartar into the egg white and 1/3 of the sugar.Turn on the electric egg beater.

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  5. When thin bubbles appear, add 1/3 of the sugar , continue to fight.

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  6.When this kind of stripe does not disappear, put the remaining 1/3 Continue to beat the sugar.

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  7. Beat until wet foam is reached, lift the egg beater and a curved shape appears The triangle is ok.

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  8. Then use a rubber knife to take out 1/3 of the egg white and put it into the egg yolk paste , remember to stir evenly (like stir-fry).

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  9. Preheat the oven to 180 degrees, then pour the remaining egg yolk paste into the remaining Whisk in the egg whites and mix quickly.

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  10.Then spread a layer of cut on the baking sheet lined with tin foil Dried cranberries.Put the mixed batter into the baking pan, smooth it out with a spatula, sprinkle a layer of chopped dried cranberries on the surface, then put the baking pan into the middle rack of the oven and bake for twenty minutes.

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  11.Ding! It’s out! Put the baking mesh on top and turn it upside down, then gently remove the tin foil, place the tin foil on the cake, turn it over again, and feel it warm to the touch.

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  12. Then beat the light cream and sugar until the texture does not disappear.

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  13. Then apply a layer of light cream and start rolling, using a rolling pin It's better to roll it up.

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  14. After rolling, wrap it in tin foil and place it in the refrigerator to set for 30 minutes..

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  15. Just cut it, it’s very appetizing! Let’s eat☺