1. Put the egg yolk, milk and salad oil in the same deep basin and mix well
2. Then sift in the low-gluten flour and mix evenly
3. Then add the chopped cranberries, mix well and set aside for later use
4. Add a few drops of lemon juice to the egg whites, add 65 grams of caster sugar in portions, and beat
5. Dismissed until a big hook appears when lifted
6. Mix the egg white and egg yolk batter and cut into a smooth cake batter
7. Pour into a square baking pan, shake out large bubbles, put it into the preheated 180 degree oven, bake for about 20 minutes until the surface is golden
8. Immediately after being out of the oven, pour it down, cool it, and then apply 200 grams of whipped cream
9. Roll it up and put it in the fresh-keeping layer of the refrigerator for more than 1 hour. Cut into pieces when you eat
Tips:The key to making a cake roll is to whip the egg whites, not too hard, and not too long during baking to avoid excessive evaporation of water. After baking, it is cooled and then rolled up with cream.
