Cranberry Pumpkin Roll

Overview

My family likes to eat, so I like to stay in the kitchen. Nowadays, we no longer choose to purchase snacks and other items at home. Now it has also affected my sister’s children. My sister’s children cannot be close to me, and they ask me to make snacks for them from time to time every week. Sometimes it’s cookies, sometimes it’s cakes, and during this time it’s cake rolls and the like. Today I am making a pumpkin chiffon version of the cake roll. The following quantities can make two large rolls. I am also very casual about the fillings. If there is no fruit at home, I use dried fruits instead. The taste is also good.

Tags

• baking
• afternoon tea
• students
• cake flour
• dried cranberries
• egg
• pumpkin puree
• salad oil
• whipping cream
• white sugar

Ingredients

Steps

1. 1 Prepare all ingredients.

   

2. 2 Separate the egg whites, add the sugar and beat until stiff.

   

3. 3 Add pumpkin puree, a little sugar, and salad oil to the egg yolks, and beat until combined.

   

4. 4 Sift the flour into it.

   

5. 5 Mix until no dry powder forms.

   

6. 6 Add the beaten egg whites to the egg yolk mixture in batches.

   

7. 7 Mix well and place on a flat plate lined with baking paper.

   

8. 8 Bake in the preheated oven at 170 degrees for 12 minutes.

   

9. 9 After baking, let it cool, take off the paper and turn it over, then spread a layer of whipped cream and garnish with dried cranberries.

   

10. 10 Roll it up again, seal it, and refrigerate it to set.

    

11. 11 Finally cut into cubes or slices and enjoy.