Strawberry Cream Cake Roll
Overview
Baking is about loving life. I am happiest when my husband praises the delicious food I cook!
Tags
Ingredients
Steps
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Have all materials ready
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Separate the egg yolks and egg whites in two basins. Beat the egg yolks, milk and peanut oil with a manual egg beater and stir evenly
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Mix the low flour and cocoa powder well and sift into the egg yolk paste. Mix it up and down without making circles. Add 70 grams of white sugar to the egg whites. Add the egg whites in three times and beat. Beat evenly after each addition and then add the next time!
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For the beaten egg whites, first add 1/3 of the egg yolk and cocoa batter and stir evenly. Stir up and down without making circles to prevent the egg whites from defoaming. After stirring evenly, pour all of it into the remaining 2/3 of the egg yolk and cocoa batter. Stir evenly! At this time, the oven is preheated to 160 degrees
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Pour the mixed batter into a baking pan lined with greaseproof paper, then use a spatula to push it to the four sides, trying to smooth it out evenly!
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After making it even, shake it on the table a few times. If you see big bubbles coming out, put it in the middle of the oven, set the time and start baking!
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Take out the baked cake immediately and let it sit for a while. At this time, beat the cream. You can add a few drops of rum to the cream (you can add it if you don’t want it). Beat the cream and sugar until it is 90% creamy. Lift the egg beater and the cream will be smooth and not dripping!
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Use a knife to spread the cream evenly on top of the cake, then roll it up, wrap it tightly in oil paper and refrigerate it for about an hour!
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Use a piping bag to fill Dove white chocolate, melt it with hot water, cut a hole and decorate it on the shaped cake roll in a criss-cross pattern! That’s it! If you like any fruit, you can add it with your imagination!
