Cranberry Chiffon Cake Roll

Cranberry Chiffon Cake Roll

1. Separate the white and egg yolk, add fine sugar, corn oil, and milk to the egg yolk in turn and stir evenly with a whisk.

2. Sift in low powder.

3. Using a whisk in irregular directions, gently stir into a uniform batter.

4. Put the egg whites in a water-free and oil-free basin, and use an electric whisk until thick foam.

5. Add the granulated sugar in 3 to 4 times and beat quickly. The egg whites will gradually become foamed and can be fixed in the container, and will not flow when buckled.

6. Whisk at a slow speed for about 1 minute to remove the large bubbles and serve as a delicate meringue

7. Take about 1/3 of the meringue, add it to the egg yolk paste, and mix gently with a spatula.

8. Pour the mixed batter into the remaining egg whites.

9. Use a spatula to gently scrape from the bottom and mix well.

10. Scrape the batter into a baking pan with greased paper, smooth the surface with a small scraper, and tap it on the table several times to shake out large bubbles.

11. Preheat the oven at 175 degrees for about 12 minutes (adjusted according to your own oven). The surface is golden and flexible. After the oven is out, move the cake to the grid by holding the cake paper with your hands, and tear the four sides to dissipate heat.

12. The whipped cream is whipped in ice water.

13. When it is thick, add the fine sugar, continue to beat to show a larger, thicker, and non-flowing state, and it's ready to be beaten.

14. Five minutes after the cake base is out of the oven, you can cover the surface with a piece of oil paper larger than the cake base

15. Hold the oil paper with both hands and turn it over, tear off the original cake paper.

16. Cover with a piece of greased paper, turn the cake base over again, the colored side is up again, and the tail end is cut diagonally.

17. Cut off the irregular edges at the beginning of the roll, and then gently cut twice without cutting.

18. Push the whipped cream away with a spatula and spread it evenly.

19. Sprinkle with dried cranberries.

20. Roll up the cake body with the help of a rolling pin, wrap it, put it in the refrigerator for 30-60 minutes, and wait for it to shape

21. The head and tail are trimmed neatly, and then cut into appropriate sections. The first time I made it, I didn’t know how to roll it. I tossed it twice, and the refrigeration time was not long enough. The cream was a little bit ugly, so it was ugly and the taste was okay. It seemed that I wanted to make a perfect roll , You have to practice harder.