Strawberry sandwich cake roll

Recipe Recommendations

• low-gluten flour 150g
• eggs 4 pieces
• white granulated sugar 150g
• salad oil 30g
• milk 40g
• strawberry jam appropriate amount

• milk fragrance
• baking
• an hour
• ordinary

Steps for Strawberry sandwich cake roll

1

Put the eggs into a clean basin. In order to ensure that the temperature at which the eggs are beaten is kept at about 40 degrees, place another basin of hot water outside and heat them against the water.

2

When the temperature rises to about 38 to 40 degrees, pour in 120g of white granulated sugar, beat on medium speed for 2 minutes, change to high speed and continue to beat until the volume of the egg liquid increases to 4 or 5 times and the color turns white, then change to low speed and beat for 1 minute to make it more meticulous. Pour in sifted low-gluten flour. Use a mixing stick and stir from bottom to top to mix the flour and egg mixture thoroughly.

3

Pour 1/3 of the egg batter into the oil and milk, and stir well.

4

Pour back into the remaining 2/3 of the egg batter and stir thoroughly to form a cake paste.

5

Preheat the oven at 170 degrees for 5 minutes, place oil paper on the baking sheet, pour in the prepared cake paste, shake it a few times on the chopping board to drive out the bubbles.

6

Set the oven to 170 degrees for the middle layer and bake for 18 minutes. The cake body expands and the surface becomes golden yellow.

7

After taking out and upside down for 5 minutes, tear off the oil paper, and evenly spread strawberry jam on the surface of the cake with a spatula. Roll up the cake body and make it as firm as possible. After rolling, let it rest for a while. Wrap the cake evenly with white sugar, shape it slightly, and then slice it!

8

Let's take a close-up ~ Look at the cross-section carefully, it's really Q!

Recipe Categories

• baking Recipes
• Kid Friendly Recipes
• cake recipes
• afternoon tea recipes