Ingredients
Cake flour ( 65g ) | Corn oil ( 40g ) |
White sugar (in egg yolks) ( 20 grams ) | White sugar (in egg whites) ( 50g ) |
Water ( 50g ) | Lemon juice ( 5 drops ) |
Dried cranberries ( 20g ) |
How to make cranberry cake roll
1. Prepare the materials and weigh them.
2.Separate the egg whites and egg yolks and place them in water-free and oil-free plates.
3. Add 20 grams of white sugar, corn oil, low-gluten flour and water to the egg yolk.
4.Use a manual egg beater to stir into a paste.
5.Add 50 grams of sugar and 5 drops of lemon juice to the egg white plate.
6. Beat for about 2 and a half minutes, lift the egg beater and drag out the thin curves Just hook it up, this is meringue.
7.Put one-third of the meringue into the egg yolk paste and mix evenly.
8. Pour into the remaining meringue and mix evenly.
9. Add chopped dried cranberries and mix well.
10.Pour into a baking pan lined with greaseproof paper and smooth it out.
11.Put it into the preheated oven and bake the middle rack at 180 degrees for 20 minutes.
12.After baking, take it out and press it on the baking grid.
13.Then reverse it.
14.Take away the baking sheet and gently tear off the parchment paper.
15.Re-lay the original oil paper.
16.Turn it over, take away the grilling net and let it cool.
17. Cut off the left and right sides to make them neat, and roll them up from one end to the other., rolled into a long roll.
18.Cut into the size you like.
Tips
1.The whipping of cake rolls is similar to chiffon cake, but also different.Whip the cake rolls until they are wet and foamy, and stop when sharp and curved hooks appear.Otherwise, if the cake is over-whipped, the cake will crack as soon as it is rolled up.2.Adjust the baking temperature and time appropriately according to the actual conditions of your own oven.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
