Strawberry cake roll

Overview

My son has been at home these days after taking exams. Play like crazy every day. Today there is exactly half a box of whipping cream at home, and there are just a few leftover strawberries in the refrigerator. So I used Shi Xin’s Xiao Si recipe and made this cake roll for my son as a snack. It's not as good-looking as the ones made by other people's predecessors. I don’t understand how someone can make the same strawberry with the same recipe and make it so beautiful. I'm so ugly that I'm embarrassed to show it off. The gap is not that big! All we can do is keep working hard.

Tags

• baking
• children
• afternoon tea
• cake roll
• children's day
• baking powder
• cake flour
• corn oil
• egg
• strawberry
• vanilla powder
• whipping cream
• white sugar
• milk

Ingredients

Steps

1. 1 Prepare materials. Various materials are weighed.

   

2. 2 Separate egg whites and yolks. Make sure there is no water or oil in the egg white bowl.

   

3. 3 Add 10 grams of white sugar to the egg yolks and mix well with a manual egg beater.

   

4. 4 Add 40 grams of milk and mix well.

   

5. 5 Add corn oil in portions and mix well.

   

6. 6 Sift the cake flour, baking powder and vanilla powder twice and add them to the egg yolks.

   

7. 7 Use a spatula to stir until there are no flour particles.

   

8. 8 Add a few drops of white vinegar to the egg whites, add 30 grams of white sugar in batches and beat until wet peaks form.

   

9. 9 Take 1/3 of the egg whites into the egg yolk batter bowl and mix evenly.

   

10. 10 Pour the mixed egg yolk paste into the remaining egg white bowl, and mix evenly using the same technique.

    

11. 11 Fold in the mixed cake batter.

    

12. 12 Pour into a baking tray lined with greaseproof paper, smooth the surface, and shake a few times. Place in preheated oven. 170 degrees mid to upper level for 20 minutes.

    

13. 13 Whip the whipped cream while the cake is baking. Beat the light cream with 30 grams of sugar using a whisk.

    

14. 14 Whipped cream.

    

15. 15 Wash and drain strawberries.

    

16. 16 Take out the baked cake, cover it with a layer of parchment paper and let cool.

    

17. 17 Put the whipped cream into a piping bag with a piping tip.

    

18. 18 When the cake is cool to lukewarm, peel off the parchment paper and cut off the edges.

    

19. 19 Flip over and top with whipped cream. A little more below and a little less above.

    

20. 20 Arrange a row of strawberries under the cake.

    

21. 21 Roll up. Wrap in oil paper and refrigerate to set.

    

22. 22 Cut into cubes. Spread whipped cream on top to decorate.