Santa Claus Strawberry Cake Roll

Taste: Sweet; Technique: Baking; Time: 45 minutes; Difficulty: Moderate.

Steps to Make Santa Claus Strawberry Cake Roll

Weigh and clean all ingredients.

Preheat the Midea FUN oven, select top and bottom heating mode, 160 degrees, 15 minutes, click start, the preheating mode will automatically start, and there will be a beep when the temperature is reached.

While preheating the oven, separate the egg whites and yolks of four eggs, and place them in clean, oil-free egg beating bowls.

In the egg yolk bowl, add vegetable oil and milk, and stir in one direction with a manual egg beater.

Stir until the color lightens, the volume slightly expands, and there are no obvious oil patterns on the surface.

Sift in the low-gluten flour.

Mix until a fine and uniform egg yolk batter is formed, then set aside.

Start whipping the egg whites.

Use an electric egg beater to whip the egg whites in one direction. When fish-eye bubbles form, add half of the caster sugar and continue whipping.

Continue whipping until clear patterns appear, then add the remaining half of the caster sugar and continue whipping.

Whip until stiff peaks form and the egg whites form large curved hooks.

Add one-third of the whipped egg whites to the egg yolk batter.

Gently fold in with a spatula from the bottom, then add another third of the whipped egg whites.

Repeat the above steps.

Continue folding until a fine and uniform cake batter is achieved.

Line a golden tray with matching parchment paper or non-stick oil cloth, and smooth the edges.

Pour the cake batter in, and use a spatula to smooth the edges and top.

Place the golden tray on the preheated Midea FUN oven middle rack (second from the top).

Click start, the oven light will automatically turn on, and set the oven to top and bottom heating at 160 degrees, bake for 15 minutes.

When you hear the baking end signal, open the oven.

Remove the baked cake, you will see an evenly colored and smooth surface.

Lift the edges of the parchment paper in the golden tray, and invert the cake onto a cooling rack to remove the bottom parchment paper and let it cool.

After cooling, flip the cake over onto the parchment paper with the top that was in the oven facing up.

Pour chilled whipping cream into the egg beating bowl, add powdered sugar, and whip at medium-low speed with an electric egg beater.

Whip until clear patterns appear and the cream slightly flows when tilted.

Spread a suitable amount of cream on the flattened cake, making it slightly thicker on one side for rolling.

With the help of the parchment paper, roll up the cake, seam side down, and refrigerate briefly to set.

Transfer the remaining cream to a piping bag with a small tip.

Remove strawberry stems, cut them in half lengthwise, and cut the cake roll into pieces of corresponding width based on each strawberry’s width.

Squeeze a little cream in the upper part of the cake roll, acting as an adhesive for the strawberries and cake roll.

Place the cut strawberries and chocolate chips in appropriate positions to serve as Santa’s hat and red nose.

Using the piping bag, pipe wavy lines along the sides of the strawberry hat, leaving space for the oval face.

Place a little black chocolate in a piping bag, melt it with a hairdryer’s hot air function, and pipe out round eyes on both sides of the nose.

Then pipe out white fluffy balls and the white brim of the hat on top of the strawberry hat, and your Santa Claus Strawberry Cake Roll is ready.