Ingredients
Low-gluten flour ( 80g ) | Large eggs ( 4 ) |
Corn oil ( 50g ) | Water ( 50g ) |
Fine sugar ( 65g ) | Dried cranberries ( 30g ) |
White vinegar ( a few drops ) |
How to make cranberry cake roll
1.Finished product picture
2.One more
3. Separate egg whites and yolks.
4. Add white vinegar to the egg whites, add 45 grams of fine sugar in three times, and beat.Lift the egg beater and pull out the large hook.
5.Put the egg yolks, water, corn oil, and 20 grams of fine sugar into the same depth In a basin, stir evenly.
6. Then sift in low-gluten flour and mix evenly at low speed irregularly.
7.Add chopped dried cranberries and mix evenly.
8. Mix the egg white paste and egg yolk paste evenly.Pour into a baking sheet lined with greaseproof paper and knock out any large air bubbles.
9. Place in the preheated oven, middle layer, bake at 180 degrees up and down for 18 minutes or so.After taking it out of the oven, place it upside down on a grill covered with new oil paper, tear off the oil paper on top, use a knife to make shallow cuts on the cake body 2 cm apart, then roll it up tightly and set it for 30 minutes.
10.Just slice it
Tips
When making cake rolls, don’t beat the egg whites too hard, otherwise it will be easy cracking, and the baking time should not be too long to avoid excessive evaporation of water.If you want to roll the cream filling, please roll in the filling when the cake body is cooled to a warm state.After rolling the cake, place it in the refrigerator to set for 60 minutes before slicing.
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