My friend bought a new house and recently got her keys. Yesterday, she went to the company where she worked for something, so she made a cranberry cake roll for her. The sour and sweet cranberries are also delicious with the cake.
The recipe for the cake this time was the recipe for making cake rolls for the first time. It came from Maomao's mother. This recipe is very good. I succeeded on the first time. Newbies can try it.
Materials:
Egg yolk paste: 3 egg yolks, 1 whole egg, 2 tablespoons sugar, 1/4 cup corn oil, 1/4 cup milk, 1/2 cup low-gluten flour.
Protein paste: 3 egg whites, 1/4 cup sugar, a few drops of vinegar.
Filling: Moderate amount of fresh cream, 4-5 strawberries, 2 tablespoons dried cranberries.
1 cup =1cup=250ml, 1/4 cup =60ml
Cranberry cake roll
Recipe Recommendations
- egg yolk of 3
- whole egg one
- sugar 2 tablespoons
- corn oil 1/4 cup
- milk 1/4 cup
- low-gluten flour 1/2 cup
- protein of 3
- whipped cream appropriate amount
- strawberry 4 to 5
- dried cranberries 2 tablespoons
- vinegar few drops
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Cranberry cake roll
1
Chop up the dried cranberries.
2
Sprinkle half on a baking sheet lined with tinfoil or oilpaper. (My baking sheet is 37cm*28cm.)
3
Put the egg whites in a clean water-free and oil-free container, add sugar and vinegar and beat until stiff and frothy.
4
Add the egg yolks in the oil, milk, and sugar and stir until the oil and water are mixed.
5
Sieve in the flour and mix until free of particles.
6
Add 1/3 protein paste and egg yolk paste and mix well.
7
Pour into the remaining 2/3 of the protein paste and stir well.
8
Pour into a baking sheet, smooth out, shake lightly a few times to create large bubbles, and sprinkle with the remaining dried cranberries.
9
Put it into a preheated oven at 350F/180C and bake for 18 minutes, then heat it for 2-3 minutes, take out the upside down and place it on the baking net, tear off the oil paper while it is hot, and let cool. (Cover the oil paper back on the cake to prevent the cake from becoming too dry.) I accidentally burned it a little. There was no choice, so I wrapped it in.
10
When baking the cake, wash the strawberries and dice them. The whipped cream is left over from making cakes, so I use it.
11
Place the cake on foil or oil paper, spread with whipped cream, and sprinkle with diced strawberries.
12
Roll the cake, wrap it with tin foil, seal both sides, refrigerate in the refrigerator for 15-20 minutes to shape, and then slice it for consumption.
13
The sweetness and sourness of the dried cranberries are also very delicious when combined with the sweetness of the cake.