How to make cranberry cake roll

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  1.After preparing all the materials, take two wireless Separate the egg whites and egg yolks in a water and oil-free basin, then add the milk, sugar, and oil into the egg yolks, and mix well.

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  2. Then stuff the low-gluten flour and baking powder into the egg yolk paste , stir well without any lumps, set aside for later use.

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  3.Put the cream of tartar into the egg whites, and start beating with an electric egg beater.Add 1/3 sugar to this large bubble and continue beating.

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  4. When such thin bubbles appear, add 1/3 of the sugar.Keep fighting.

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  5. If this kind of streak appears, add the remaining 1/3 sugar and continue beat.

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  6. Beat until wet foam is reached.Lift the egg beater and a curved triangle appears.It’s ok.

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  7. 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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  8. Preheat the oven to 180 degrees, then pour the egg yolk paste into the remaining egg whites Medium, stir quickly to combine.

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  9.Put the mixed batter into the baking pan and smooth it with a spatula , sprinkle with chopped dried cranberries, then place the baking sheet in the middle rack of the oven and bake for twenty minutes.

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  10.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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  11. Then apply a layer of jam, start rolling, and roll it with the help of a rolling pin Some.

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

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