Strawberry season: sweet and sour---strawberry cake roll
Overview
I like strawberry season, the sweet and sour taste, and the juicy color are alluring. It's hard to resist her sweetness, beauty, and temptation. If you miss it, you will have to wait for the next season. The strawberries faintly visible in the white cream add a touch of bright temperament to the gentle cake roll. The surface of the cake roll is like soft light-colored leather, while the ruby is graceful and shy, trapped in it.
Tags
Ingredients
Steps
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Separation of egg yolk and egg white.
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Pour 20 grams of granulated sugar into the egg yolk bowl, stir with an egg beater until even and the sugar is completely dissolved.
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Add milk and mix well.
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Add the corn oil in batches until the egg liquid and oil are integrated.
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Sift the flour twice and pour into a basin.
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Stir evenly into a ribbon-like egg yolk paste.
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Add a few drops of lemon juice to the egg whites and beat on low speed until coarse foam forms.
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Add 60 grams of fine sugar in three batches and beat at medium speed until wet peaks form, about 7 minutes.
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Add 1/3 of the egg whites to the egg yolk batter and mix evenly.
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Pour back into the egg whites and mix quickly to combine.
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Pour the batter into the mold, shake it a few times on the table to remove any bubbles and make the surface smooth.
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Preheat the oven to 180 degrees, place a rack on the middle layer, and bake for 15-20 minutes; after the cake is out of the oven, place it upside down on the rack and remove the parchment paper.
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Pour the light cream into a bowl, add fine sugar and beat until eighty portions.
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Take another piece of plastic wrap, place the cake on top, spread the cream evenly on the cake base, and place strawberries on one end.
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Roll up the cake, wrap it in plastic wrap and refrigerate for 15 minutes.
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Remove and cut into pieces and enjoy.
