Cranberry Cake Roll
Overview
I like to make cake rolls. It is simple and time-consuming. The recipe of Xiaowu rolls is neutralized with sour and sweet cranberries. I use a Sanneng 28×28 baking pan to make a beautiful towel base without laying oil cloth or oil paper.
Tags
Ingredients
Steps
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Pour the milk and corn oil into a bowl and beat with egg beater.
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Sift in the flour.
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Use egg beater to mix irregularly until there is no dry powder.
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Add 5 egg yolks (the cake made with the latter egg method is delicate)
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Use egg beater to make irregular strokes until the egg paste is smooth.
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Add white sugar to the egg whites in 3 batches and beat into wet foam (I was too lazy to add the white sugar all at once). When making cake rolls, the egg whites should not be beaten too hard or they will crack when rolling.
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Take 1/3 of the meringue and put it into the egg yolk batter.
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Use a whisk or spatula to mix quickly.
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Pour all the egg yolk paste into the meringue and mix quickly evenly.
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Add dried cranberries and mix for a few times (soak the cranberries in water for a while and cut the big ones into smaller pieces)
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Pour into the baking pan and shake gently a few times (if the surface is uneven, you can smooth it with a scraper)
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Preheat the oven to 150°C in the middle for 20 minutes. After taking it out of the oven, drop it from a high place (the time and temperature are for reference only). After a few minutes, the sides of the cake will separate from the baking pan (if not, use your hands to peel the sides)
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Place parchment paper on the cake and turn the baking sheet upside down so that the cake slices will fall off.
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Roll up both ends with oiled paper and tighten to shape.
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The cuts are always uneven.
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Sour and sweet. Delicious.
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Come and try one!
