Cranberry Cake Roll Recipe

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  1. Dried and chopped cranberries Crushed;

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  2.Separation of protein and yolk;



3. Add 20g of white sugar to the milk and beat evenly;

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  4. Add the salad oil in three additions, stirring each time until fully mixed;

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  5.Add low-gluten flour, stir evenly, then add egg yolk, stir evenly;

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  6. Beat the egg whites with an electric egg beater at low speed, add salt after making larger bubbles;

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  7.Continue to beat, the foam will gradually become smaller, add 20g sugar for the first time, continue to beat, the foam will become fine, add another 30g sugar ; Continue beating until the foam becomes more delicate and feels heavier.At this time, curved horns will appear on the egg beater.Add 30g sugar for the third time, beat at high speed for half a minute, then beat at low speed for half a minute until beaten.The beating is complete when the horns on the egg set become hard and straight;

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  8. Add one-third of the egg whites into the egg yolk paste, mix well using the stirring and cutting method;

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  9.Pour the mixed batter back into the egg whites, and mix it evenly using the stirring and cutting methods;

• 10.Add the dried cranberries into the batter and mix well;

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  11. Line a baking sheet with oiled paper, pour the mixed batter into it, smooth it out, and shake out big air bubbles;

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  12. Place the middle shelf of the oven at 165 degrees for 20 minutes.When a toothpick is inserted and there is no sticky substance inside, it means it is cooked;

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  13.Take off the oil paper, spread strawberry jam evenly, and roll it up;

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  14. Cut into pieces and serve on a plate.