Strawberry cake roll

Strawberry cake roll

Overview

Following the steps, you can also make a perfect cake roll. Cut the inside to reveal the strawberry bits and the thick cream. The cake roll has a cute shape and the skin is very beautiful. If you like, you can also pipe cream and decorate with strawberries and blueberries. The mold used for the recipe is a 28×28 square plate

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Ingredients

Steps

  1. Materials are ready

    Strawberry cake roll step 1

  2. Add butter, 20 grams of caster sugar and milk to the milk pot

    Strawberry cake roll step 2

  3. Heat until the milk boils, stirring constantly during the heating process. After boiling, turn off the heat and use the residual heat to melt the butter

    Strawberry cake roll step 3

  4. Remove the milk pot from the heat and sift in the low-gluten flour

    Strawberry cake roll step 4

  5. Mix well with egg beaters

    Strawberry cake roll step 5

  6. Add egg yolk

    Strawberry cake roll step 6

  7. Stir evenly. At this time, the hot batter is completed

    Strawberry cake roll step 7

  8. Add a few drops of lemon juice to the egg whites, beat with a whisk until coarse foam. Add 30 grams of fine sugar in three batches and beat until wet foam

    Strawberry cake roll step 8

  9. Add one-third of the meringue into the hot batter

    Strawberry cake roll step 9

  10. Mix well

    Strawberry cake roll step 10

  11. Then pour the hot batter into the remaining egg white plate

    Strawberry cake roll step 11

  12. Use a spatula to stir evenly

    Strawberry cake roll step 12

  13. Pour the batter into a 28×28 gold plate lined with oil paper

    Strawberry cake roll step 13

  14. Use a scraper to spread the batter evenly, and finally pick up the baking pan and shake it to level the cake batter and prevent large bubbles

    Strawberry cake roll step 14

  15. Place in the middle rack of the preheated oven at 180 degrees for 15 minutes

    Strawberry cake roll step 15

  16. Take the baked cake out of the oven quickly, pull out the corners of the parchment paper, pull out the whole cake, place it on the baking sheet, cover the surface with a new piece of parchment paper (to prevent the cake from being too dry and cracking when rolling), and let it cool naturally.

    Strawberry cake roll step 16

  17. Add 20 grams of fine sugar to the light cream and beat until it is eighty-fold. Wash the strawberries and cut them into cubes

    Strawberry cake roll step 17

  18. After the cake is cool, spread a piece of parchment paper on the table, place the cake face down, tear off the parchment paper at the bottom, and smear the entire cake with light cream, and apply it thickly towards the end closest to you (leave a little cream for decoration)

    Strawberry cake roll step 18

  19. Add strawberry pieces to the thick side of the whipping cream, and use a spoon to press the strawberries into the cream a little

    Strawberry cake roll step 19

  20. Lift up the parchment paper with the strawberry end and use a rolling pin to roll up the cake roll

    Strawberry cake roll step 20

  21. After rolling, wrap the cake roll with this oil paper and put it in the refrigerator to set for 20 minutes

    Strawberry cake roll step 21

  22. Finally, take out the cake roll, cut off both ends of the cake roll, and trim it neatly

    Strawberry cake roll step 22

  23. Put the excess whipping cream into a piping bag, put patterns on the surface of the cake roll, and finally add strawberries and blueberries for decoration.

    Strawberry cake roll step 23

  24. Show off the finished product~without makeup

    Strawberry cake roll step 24