Cranberry Swiss Roll

Overview

This cake roll uses less oil than Chiffon’s! It tastes very good when made, similar to the texture of chiffon, and the cranberries inside also add a lot of color to the whole cake! Friends who like chiffon can try this cake roll!

Tags

• pastries
• baking
• good looks
• afternoon tea
• students
• corn oil
• egg
• low gluten flour
• sugar
• white vinegar
• milk

Ingredients

Steps

1. 1 Cut dried cranberries into small pieces, add some flour and mix well

   

2. 2 Separate the yolks and whites from 4 large eggs

   

3. 3 First make the egg yolk paste, add 48g of warm water and 30g of fine sugar in a basin, stir until completely melted

   

4. 4 Then add 35g of corn oil and stir until evenly mixed

   

5. 5 Sift in low-gluten flour and stir evenly

   

6. 6 After mixing, it will be a very thick paste

   

7. 7 Then add the egg yolk

   

8. 8 Mix evenly so that the egg yolk paste part is ready

   

9. 9 Next, make the egg whites. Put 4 egg whites in a clean basin, add 60g of fine sugar in batches, and beat with an electric egg beater

   

10. 10 Beat until wet foam, lift the egg beater, the egg whites have curved corners, so the protein paste is ready

    

11. 11 Add 1/3 of the egg white batter into the egg yolk batter and mix well

    

12. 12 After mixing the egg yolk paste, pour it all into the remaining egg white paste

    

13. 13 Cut and mix evenly and mix thoroughly

    

14. 14 Sift cranberries mixed with high flour

    

15. 15 Then pour it into the prepared cake batter

    

16. 16 Then pour it into the baking pan

    

17. 17 Smooth it out with a spatula, then put it on the table and shake it twice to distribute the egg batter more evenly!

    

18. 18 Then put it in a preheated oven at 175 degrees, middle rack, for about 20 minutes.

    

19. 19 Take it out after baking, peel off the oil paper on the surface, roll it up when it is warm, and put it in the refrigerator for half an hour

    

20. 20 Then take it out and cut it into pieces