Cranberry Swiss cake roll
Simple cake rolls are one of my favorite cakes. Although they are simple, they can be made in many flavors. Matcha…Coco and others...
Recipe Recommendations
- egg yolk of 4
- fine sugar 60g
- salt 1/8 tsp
- salad oil 35g
- water 45g
- low powder 90g
- dried cranberries 30g
- protein of 4
- lemon juice small amount
- sweetening
- baking
- an hour
- ordinary
Steps for Cranberry Swiss cake roll
1
All raw material drawings.
2
Lay oil paper on a baking sheet.
3
Cut the cranberries into pieces, sprinkle with some powder, mix well.
4
Eggs separate.
5
Add water to the salad oil and stir well, then add 30g of sugar and stir until rice soup.
6
Sieve in the powder.
7
Stir until dry powder is dry.
8
Add egg yolks in two portions.
9
Stir well into egg yolk paste.
10
Add appropriate amount of lemon juice to egg white.
11
Add 60g of sugar to the egg white 3 times, beat until nine times and distribute.
12
Add the beaten egg white to the egg yolk paste in 3 times, cut and mix well. Preheat the oven to 180 degrees.
13
Sprinkle in dried cranberries.
14
Cut and mix well. Pour into a baking sheet, smooth out, and shake off bubbles.
15
Place in the middle layer of the oven. Insert another baking sheet under the re-baking sheet. [Prevent excessive temperatures].
16
Oven at 180 degrees for 20 minutes.
17
Bake out of the oven and cover it on another baking sheet, leaving space. Cool to warm.
18
Tear off the oil paper and apply blueberry jam.
19
Roll it up and wrap it in oil paper.
20
After cooling thoroughly, you can slice it.