Strawberry Cream Cake Roll

Overview

When making tiramisu, I had 3 egg whites and half a box of whipping cream left; I was worried that I would forget the time; I saw that there were some fresh strawberries at home, and wanted to use them up quickly, so I made a temporary recipe and made this hot strawberry cream cake roll. Although it has more egg whites and less egg yolks, it is still delicious and soft~~~

Tags

• baking
• children
• afternoon tea
• egg white
• egg yolk
• low gluten flour
• strawberry
• sunflower oil
• whipping cream
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare all ingredients, wash and drain strawberries and set aside

   

2. 2 Pour milk and sunflower oil into a small pot and mix well. Heat over low heat until small bubbles appear (about 70 degrees). Turn off the heat

   

3. 3 Add the egg yolks in portions, stirring evenly each time

   

4. 4 Sift in low-gluten flour

   

5. 5 Use a hand mixer to mix until there are no lumps

   

6. 6 Into the egg white: add a little lemon juice and a little salt

   

7. 7 Add fine sugar in three batches and beat until wet peaks form and large curves appear

   

8. 8 Add 1/3 of the egg whites to the egg yolk paste and mix evenly

   

9. 9 Pour back into the protein paste and mix evenly

   

10. 10 Pour the mixed cake batter into a gold plate lined with oil paper and smooth it out, and shake out big air bubbles

    

11. 11 Place in the preheated oven on the middle and lower racks: 180 degrees, about 18 minutes

    

12. 12 When the time is up, take out the gold plate and move it to the grill, cover it with a piece of plastic wrap and let it cool

    

13. 13 Pour light cream and caster sugar into a basin, beat until textured and put into a piping bag for later use

    

14. 14 When it is warm, turn the cake over, pipe whipped cream on the bottom of the cake and top with strawberries

    

15. 15 Use plastic wrap to roll up the cake from bottom to top, place it in the refrigerator to cool and set, and cut into pieces as you like