Strawberry Cream Cake Roll
Overview
I always feel that the small four rolls are a bit thin. This roll uses 50 grams of low-gluten flour. Don't beat the meringue too hard as it will crack when rolled. The 28×28 three-function gold plate used does not require oiling paper.
Tags
Ingredients
Steps
-
Beat the corn oil and milk thoroughly with egg beater.
-
Sift in the low flour and whisk irregularly with an egg beater to remove the dry powder.
-
Add 4 egg yolks (the cake made with the latter egg method is delicate)
-
Use egg beater to stir irregularly until the egg paste is fine (use a spatula to press if there are any lumps)
-
Add white sugar to the egg whites in 3 batches and beat into wet foam (I was too lazy to add the white sugar all at once). When making cake rolls, the egg whites should not be beaten too hard or they will crack when rolling.
-
Take 1/3 of the meringue and put it into the egg yolk batter and mix it quickly with a spatula.
-
Pour all the egg yolk paste into the meringue and mix quickly evenly.
-
Pour into the baking pan and shake gently a few times (if the surface is uneven, you can smooth it with a scraper)
-
Preheat the oven to 150°C in the middle for 20 minutes. After taking it out of the oven, drop it from a high place (the time and temperature are for reference only). After a few minutes, the surrounding sides of the cake will separate from the baking pan (if not, use your hands to peel the surrounding sides)
-
Place parchment paper on the cake and turn the baking sheet upside down so that the cake slices will fall off.
-
Beautiful towel base.
-
Put the towel face up and face down, apply cream and roll up the strawberries (I borrowed the picture of the front roll) with more cream on your side and thinner ends.
-
Tighten both ends of the parchment paper and refrigerate for half an hour to set.
-
Squeeze cream on the roll and garnish with attractive strawberries.
-
Good-looking rolls can always arouse people's appetite.
-
Beauty and taste coexist.
