Strawberry cake roll

Overview

Girly Heart

Tags

• baking
• cream
• egg
• low gluten flour
• red yeast rice powder
• strawberry jam
• fine sugar
• lemon juice
• milk
• salt
• vegetable oil

Ingredients

Steps

1. 1 Separate the egg whites and egg yolks into two clean, water-free bowls, use a large bowl for the egg whites.

   

2. 2 Put 10 grams of sugar and salt into the bowl with egg yolks and mix well.

   

3. 3 Add the vegetable oil in three additions and mix well.

   

4. 4 Add milk and mix well.

   

5. 5 Sift in the flour and mix well.

   

6. 6 Take a small bowl, scoop out a spoonful of batter, add red yeast powder and mix evenly.

   

7. 7 Beat the egg whites with an electric mixer and add lemon juice.

   

8. 8 Add 50 grams of caster sugar to the egg whites in three batches and beat until peaks form.

   

9. 9 Take twice the amount of egg whites as the red batter and add to the batter, turning evenly.

   

10. 10 Place into a piping bag.

    

11. 11 Line a baking sheet with parchment paper, draw small dots on the parchment paper, and bake in an oven preheated to 180 degrees for 1 minute.

    

12. 12 During this period, add one-third of the egg whites to the original batter and mix evenly.

    

13. 13 Pour the batter back into the egg white bowl.

    

14. 14 Cut and mix evenly, being careful not to defoam.

    

15. 15 Pour the batter into the baking pan and spread evenly.

    

16. 16 Place in the oven and bake for about 15 minutes, until the surface is elastic and does not stick to your hands. Take it out and let it cool on a cooling rack, peel off the oil paper, brush it with cream and jam and roll it up. If the jam is too thin, add some gelatine to make it look like jelly.