[Tomato Recipe] Perfect and Exquisite Cake Roll Series—Small Strawberry Cake Roll

Overview

Cake rolls are delicious and beautiful. The traditional cake rolls can no longer satisfy the desires of eggplant fans. Let’s try something new~ The strawberry cake rolls are already a winner in my opinion. They are pink, tender, cute and beautiful, and the playful pieces show an attractive side. I can’t wait, let’s take a look~

Tags

• baking
• cake roll
• cocoa powder
• corn flour
• egg
• food coloring red
• low gluten flour
• matcha powder
• salad oil
• strawberry jam
• vanilla extract
• whipping cream
• fine sugar
• protein
• water

Ingredients

Steps

1. 1 Beat the egg whites and egg yolks into a water-free and oil-free egg beating bowl respectively. Add 35g of fine sugar to the egg yolks and beat until the color becomes lighter and becomes slightly thicker

   

2. 2 Add water, salad oil, and vanilla extract in sequence, and stir to mix

   

3. 3 Sift in low-gluten flour and mix thoroughly until the batter becomes sticky

   

4. 4 Take a small spoonful of egg yolk batter into a bowl, add 1/2 small spoonful of low-gluten flour, and mix evenly

   

5. 5 Add a little more red coloring and stir into a pink batter

   

6. 6 Beat the egg whites in a water-free and oil-free mixing bowl until stiff peaks

   

7. 7 Take the whipped meringue, spoon it into the pink batter, and stir evenly

   

8. 8 Put it into a piping bag, draw a strawberry pattern on the oil paper, put it in the oven, 170 degrees, and bake for 1 minute

   

9. 9 Add the previous 3 egg whites to the caster sugar in three batches and beat until stiff peaks

   

10. 10 Take one-third of the meringue and add it to the previous egg yolk batter, stir evenly with a spatula

    

11. 11 After mixing well, pour it back into the meringue and continue to mix evenly to form a cake batter

    

12. 12 Pour the mixed cake batter into the baking pan

    

13. 13 Smooth the surface, put it into the preheated 170° oven, set the middle layer, turn the heat up and down, and bake for about 14 minutes. Cover the surface of the baked cake with parchment paper, then flip the cake onto the drying net, gently tear off the parchment paper on the surface, then cover it again and let it cool slightly

    

14. 14 Whip the light cream and sugar until it is 70% fluffy, and the texture will not disappear

    

15. 15 Turn the slightly cooled cake over again, with the patterned side facing down. Apply a layer of whipped cream to the non-patterned side, and then squeeze some strawberry jam on it

    

16. 16 Lightly score one end of the cake, then use a rolling pin to roll it up from one end

    

17. 17 After rolling the cake roll, place it in the refrigerator for more than 1 hour. Once done, use cocoa powder and matcha powder mixed with water to draw the strawberry head and green part

    

18. 18 In this way, the strawberry cake roll is ready, just cut it into pieces and share