Cranberry Cake Roll

Chop cranberries into small pieces.

Add cake flour to coat evenly, sift, and set aside.

Beat egg whites with lemon juice until foamy, then add granulated sugar in three parts and beat until stiff peaks form.

Whisk egg yolks, add milk and corn oil, mix well, then sift in the cake flour and blend thoroughly.

Fold the egg white mixture into the yolk mixture gently.

Add the cranberries.

Pour into a baking tray lined with parchment paper.

Preheat the oven to 160°C, bake on the middle rack with top and bottom heat for around 25 minutes.

Once baked, remove the parchment paper, let cool until it is warm to the touch, roll up, and cut into pieces.