Strawberry colorful cake roll

Overview

A very delicious but simple to make cake roll, with a warm tender green color and a unique colorful taste, paired with strawberries and cream. One bite of it on a sunny afternoon will make your whole body melt...

Tags

• baking
• little fresh
• good looks
• afternoon tea
• banlanjing
• corn oil
• egg
• low gluten flour
• strawberry
• whipping cream
• whole milk powder
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Separate the egg whites and egg yolks first. Note that the egg white basin must be free of oil and water. Do not mix egg yolks during the separation process.

   

2. 2 Add milk, corn oil, and 10 grams of sugar to the egg yolks.

   

3. 3 Whisk quickly with your hands until evenly mixed.

   

4. 4 Sift in 40g of low flour and beat by hand in a zigzag pattern until the batter is fine and grain-free.

   

5. 5 Add an appropriate amount of lemon juice to the egg whites and beat in 30 grams of fine sugar in three batches until the whisk lifts up and forms a sharp angle.

   

6. 6 First put 1/3 of the meringue into the egg yolk paste, and drop in Banlan essence.

   

7. 7 Stir and stir until evenly mixed.

   

8. 8 Pour the mixed batter back into the meringue basin. Continue to mix and stir until evenly mixed.

   

9. 9 Pour the mixed batter into a plate lined with oil paper, flatten it slightly with a scraper, and shake the mold twice.

   

10. 10 Put it into the Dongling electric cube oven, set the upper tube to 150 degrees and the lower tube to 130 degrees, and bake for about 20 minutes. (Please adjust the time and temperature according to the actual conditions of your oven)

    

11. 11 After taking it out of the oven, shake the mold and pull the parchment paper to take out the cake body and let it cool (after it cools down, you can cover it with a piece of parchment paper to prevent the surface of the cake from drying out).

    

12. 12 After the cake body is completely cooled, turn the cake over and tear off the bottom parchment paper. If the towel roll is outside, turn the cake over and place it on clean parchment paper. Add 10 grams of whole milk powder and 10 grams of sugar to the light cream and beat until hard. Spread on the surface of the cake, making it slightly thicker at the beginning and slightly thinner at the end. Leave 2-3 cm without cream and put strawberries on top.

    

13. 13 Use a rolling pin to roll up the cake, roll it up with parchment paper and place it in the refrigerator to set for 30 minutes.

    

14. 14 Let’s eat