How to make cranberry cake rolls

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  1. Separate the egg whites and yolks into two containers.Egg yolk: Stir manually, mix 10g powdered sugar and salad oil (about 1 small bottle cap) evenly.Then add 30g of milk and continue stirring.Finally, add 100g of sifted low-gluten flour and stir evenly.Then add dried cranberries (depending on personal preference, I only put about 7 or 8, there will be reasons later), mix well and set aside.

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  2.Egg white: add 3 drops of lemon juice and stir for a while, then use an electric egg beater to stir until bubbles form.Add 50g of powdered sugar in three batches and stir (add sugar for the second time, stir briefly and then add a little salt) and beat until foamy (pick up the egg beater and there will be a small tip).Set aside

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  3.Use a spatula to take 1/3 of the egg white (step 2) and add it to the egg yolk (step 1) and stir evenly.Stir like stir-fry to avoid foaming.After stirring well, pour in all the remaining egg whites and continue stirring.During the mixing process, you can preheat the oven to 180 degrees.

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  4. Place parchment paper on a baking sheet and sprinkle with dried cranberries.Pour the mixed cake batter into the baking pan.Pick up the baking sheet and slam it down a few times to eliminate any air bubbles on the bottom.Place in the now preheated oven.

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  5. After the cake is out of the oven, place it upside down on the baking grid, then tear off the oil paper and let it cool..

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  6.The side with oil paper (which is the bottom) should be beautiful and have vines Decorate with bilberries.After the cake is at a moderate temperature (do not let it cool), place the pretty side down (ugly side up) on the plastic wrap and spread cranberry sauce on the ugly side.Use seaweed roll method to roll the cake into strips.Seal the front and back and refrigerate for 1 hour to set.Then take out the slices and it’s OK.