The popular Korean strawberry cake roll

Overview

How to cook The popular Korean strawberry cake roll at home

First make an 8-inch chiffon cake, cut the cake into 3 to 4 slices, or use the cake base of a cake roll
Then use a round 4-inch or 6-inch mousse mold to press out a round piece, and then use oil paper to cut out a round piece of paper slightly larger than the cake round piece
Whip the light cream and powdered sugar until it is slightly flowy and has lines
Put the 8-tooth piping nozzle into a disposable piping bag
Add the whipped cream
Take a piece of cake and fold it slightly in half, then pipe on the cream
Line it with oil paper and then extrude the pattern using the same technique as squeezing out cookies
Then put the prepared simple cakes together and add strawberries cut in half