Cream cake roll

Overview

Soft cake roll, fragrant cream, sweet and sour dried cranberries, delicious, suitable for all ages and loved by the whole family!

Prepare the ingredients and put the egg whites and egg yolks into separate bowls
Add 12g sugar, 40g milk, and 40g corn oil to the egg yolk.
Sift 50 grams of low-gluten flour into the egg yolk liquid.
Use a hand mixer to slowly mix evenly. Do not over mix and cause the egg yolk to become mushy.
Start beating egg whites, prepare lemons and 36 grams of white sugar, use an electric egg beater to make fish-eye bubbles, add 3 to 5 drops of lemon juice, add one-third of the white sugar, and continue beating.
Beaten egg whites.
Add one-third of the beaten egg whites to the egg yolk batter, make a cross and stir from bottom to top until evenly mixed, then add another third and continue to mix evenly, then add the last third and mix evenly.
Chop some dried cranberries and add to the mixed egg batter and mix well.
Preheat the oven to 180 degrees for five minutes. When preheating, place paper on the baking sheet, pour the egg batter and smooth it out.
Put the baking sheet into the oven and bake at 170 degrees for 18 to 20 minutes.
After baking the cake, place it on the grill to cool. Take 150 grams of cream, add 3 to 5 drops of rum (optional), add 20 grams of sugar, and beat with an electric egg beater and set aside.
Spread the cream evenly on the cake crust, slowly roll it into a cake roll, and place the rolled cake roll in the refrigerator to set.
After about half an hour, take out the cake and cut it into small pieces to complete the process.