I have loved eating cakes since I was a child, especially the strawberry cake I ate later. The sour and sweet strawberries, coupled with sweet cakes, can always resist the temptation. This time I also tried making a strawberry cake roll.
The cake is topped with cream and sour and sweet strawberries. It tastes really good. The downside is that it is a little over half a minute when it is baked, and some places are a little golden. This cake roll based on "Warm Mood" is not as good as his, but it tastes very good. I am very grateful for sharing "Warm Mood" here!
Strawberry cream cake roll
Recipe Recommendations
- egg yolk four
- corn oil 50 grams
- milk 70 grams
- low powder 120 grams
- powdered sugar 60 grams
- salt 1 grams
- protein four
- fine sugar 60 grams
- strawberry four
- lemon juice two drops
- sweetening
- roast
- several hours
- simple
Steps for Strawberry cream cake roll
1
Strawberry cream cake roll ingredient-egg white.
2
Add sugar, salt, and oil to egg yolks, beat well with an egg beater, then add milk and beat until milk and oil are emulsified.
3
Then beat the egg white with an egg beater at low speed until the egg white is white and fluffy.
4
Drip in lemon juice or white vinegar and beat on low speed until the egg whites are firm and pull them up into a triangle.
5
Then sift the low flour into the egg yolk paste in two times, stir or cut and mix well. Do not stir in circles or it will defrost.
6
Then pour one-third of the egg white paste into the egg yolk liquid and stir. After stirring, add one-third of the paste. It is best to put it all in and stir well. The time is preferably within 2 minutes.
7
Then pour all the mixed paste into a baking sheet lined with oil paper, scrape the surface with a spatula, and gently knock it three times to create large bubbles.
8
Preheat the oven at 180 degrees, heat it up and down, place it in the middle layer at 170 degrees and bake for about 10 minutes.
9
Cut the strawberries.
10
Pour the cream into a small basin and add powdered sugar twice. Beat on low speed until it is soaked in fish eyes and then beat at high speed until it is thick. Then turn to low speed until it is stiff.
11
Place the cake on oil paper, spread the beaten cream on the top layer of the cake, and sprinkle with diced strawberries.
12
Then roll into rolls and place in the refrigerator for 15-20 minutes.
13
Remove the refrigerated cake roll and cut it into sections.
14
The cake roll is ready, and with a cup of coffee or tea, a good afternoon tea is ready.Strawberry cream cake roll Make Tips
1. I put 10 grams of less oil in the cake here and replaced it with milk. If the cake was softer and smoother, I could put more oil in it appropriately. However, for the sake of health, I slightly adjusted it and put less oil in it and replaced it with milk. It tastes good. 2. If it comes to cream, I like light cream, and sugar can be as sweet as I like. 3. As the saying goes, if you want to add a little salt, a little salt will make it sweeter. 4. The temperature of the oven is different from each oven. Please use your own oven as the main choice. 5. I don't put much cream, but I can put more if I like it. 6. If you operate at room temperature in winter, the speed should be fast, otherwise the cream will blend some. It would be better to open the window in the kitchen.