Exclusive Pumpkin Cranberry Cake Roll

Prepare 80 grams of pumpkin puree.

Add 50 grams of corn oil and mix well.

Add 100 grams of low-gluten flour and mix evenly.

Crack the egg whites into a bowl without oil or water, and you can also add a few drops of vinegar or lemon juice.

Next, let's whip the egg whites. First, use an electric mixer at medium-low speed to beat the egg whites. Gradually add fine granulated sugar or caster sugar in three portions: Step 1: Beat until large bubbles appear and the mixture becomes whiter and finer. Step 2: Beat until it is delicate with slight streaks; when you lift the whisk, the egg white mixture forms a large hook shape, at which point the whipping is complete. Key point: Do not beat at high speed. Although it saves time, the egg white mixture will be coarse and unstable, prone to collapsing like water. When mixed with the cake batter, it can easily deflate, resulting in a coarse cake texture. At this point, preheat my Galanz oven to 180 degrees.

Take one-third of the egg white foam and add it to the egg yolk batter, using a whisk to fold from the bottom up until evenly mixed. Do not stir in circles to avoid deflating the foam, or it will not rise when baked. Then take another one-third of the egg white foam and add it to the egg yolk batter, again folding from the bottom up with the whisk until evenly mixed. Do not stir in circles to avoid deflating the foam, or it will not rise when baked. Finally, pour all of the egg yolk batter into the remaining egg white foam, and fold from the bottom up with the whisk until evenly combined, without stirring in circles.

Line the baking tray with parchment paper and pour in the cake batter. Gently shake it to remove air bubbles from the batter.

For the Galanz 42-liter oven, set both upper and lower heat to 160 degrees and bake for 25 minutes. Since every household's oven brand and size are different, the set temperature and time may vary.

Take it out and wait for it to cool.

Whip the light cream until very stiff. Add some red date flesh.

Spread a layer of red date light cream evenly. Roll it up. Refrigerate for half an hour.

Take it out and cut it off.