How to Make Chocolate Cranberry Cake Roll
ChocolateMorus BaccataEgg Cake Roll Roll is a dish that many people often make; different methods result in various flavors.Cooking Network We share Chocolate and Cranberry Cake Roll with simple, delicious, and savory steps. The cake roll made this way is sweet and fragrant with all five tastes, and many similar dishes can be prepared using the same method. The resulting chocolate cranberry cake roll combines a delightful mix of sweetness.
Chocolate Cranberry Cake Roll Ingredients Introduction
Ordinary Flour(80g) Cornstarch Sugar(20g) (100ml) Corn oil (70ml) Cranberries (50g) Chocolate and Cranberry Cake Roll preparation steps:
1. Prepare the materials, weigh them.
Mix orange juice with corn oil thoroughly.
Sift cornstarch and ordinary flour together, then gradually mix into step 2 while folding to prevent deflation.
Step 3 result image
Whip egg whites separately in an oil-free container.
Egg yolks Stir the egg yolks thoroughly with a whisk. Step 4, add Step 6 into step 7 and mix well.
Step 7 result, egg yolk batter prepared.
A few drops of white vinegar (or lemon juice)
Low speed to create coarse foam.
Add 1/3 sugar in three stages; first at high speed to achieve a finer foam, then at high speed again to form waves.. Continue whipping the egg whites with low speed to reach wet peak consistency with small peaks when lifted. Egg white meringue whipped to stiff peak.Preheat oven at 180 degrees for 10 minutes. Mincing cranberries slightly
Take 1/3 of the egg white meringue and mix it with the yolk batter.
Repeat step 15, adding another 1/3 of the meringue to the yolk mixture.Fully combine all ingredients from step 14 into the remaining meringue and mix well. Step 18 result image
Add cut cranberries to the cake batter.
Mix gently.Line baking tray with parchment paper. Pour the cake batter onto the tray, level it out, tap twice to remove bubbles.
Place in preheated oven at 170 degrees for 25 minutes.Melt chocolate: place the chocolate in a microwave and heat for two minutes. When done baking, take the tray out, shake down twice, invert with a cooling rack, peel off parchment paper after one minute. Place new parchment paper on top.
Rearrange the cake using the baking tray and cooling rack; remove the tray and cooling rack.
Cut the edges evenly.
Apply the melted chocolate sauce evenly over the surface of the cake.
Roll up gently, let it rest in the refrigerator for 30 minutes to set.
After setting, cut into desired thickness, approximately 8-9 portions per layer.
Place on a plate and enjoy.
Line the baking tray with aluminum foil.
Pour the cake batter into the tray and spread it evenly, tap it twice to release any bubbles.
Place in the preheated oven at the middle rack, set the temperature to 170 degrees, bake for 25 minutes.
Melt the chocolate: place the chocolate in the microwave and heat for two minutes.
Take the baking tray out of the oven when done, shake it twice downwards, put a cooling rack on top, and invert it immediately.
Rip off the surface aluminum foil gently, let it cool for one minute.
Place new parchment paper on top.
Use the baking tray and cooling rack to flip the cake over again, remove the baking tray, take out the cooling rack.
Cut the edges neatly.
Apply the melted chocolate sauce evenly onto the surface of the cake.
Roll it up gently, let it sit at room temperature for half an hour to set.
Remove from the refrigerator once set, cut into the desired thickness.
Approximately 8-9 portions, placed flatly.
Serve and enjoy.
