Main Ingredients:
Low-gluten flour: 80g; Fine sugar: 10g; Milk: 60ml; Strawberries: as needed.
Additional Ingredients:
Eggs: 4; Salad oil: 40ml; Light cream: 150ml; Red food coloring: as needed.
Flavor: Sweet; Technique: Baking; Time: Half an hour; Difficulty: Moderate.
【Tomato Recipe】Christmas Strawberry Cake Roll Cooking Steps
1. Separate egg whites and yolks into two clean, oil-free bowls, add 3/1 fine sugar, and beat with an egg beater until sugar dissolves.
Then add milk and salad oil, continue stirring until well mixed.
Sift low-gluten flour into the egg yolk mixture, stir to form a smooth batter without dry flour or lumps.
Gradually add fine sugar to egg whites, beat until stiff peaks form.
Take 2 spoonfuls of egg yolk batter, 1 spoonful of egg white, add a little food coloring, mix to create pink batter.
Transfer pink batter to a disposable piping bag, pipe pink dots on a non-stick baking tray.
Pour the remaining pink batter into the egg yolk batter, stir to create a light pink batter.
Combine egg white and egg yolk mixtures to form the cake batter.
Pour the cake batter into a non-stick baking tray, gently shake to level the surface.
Bake in a preheated oven at 175 degrees Celsius for about 18 minutes until the cake is lightly golden on top and a toothpick inserted comes out clean.
Invert the cake onto a cooling rack, remove the mold, let it cool slightly.
After washing the strawberries, dice some for later use.
Whip the light cream with fine sugar until stiff peaks form, then spread it on the warm cake roll placed on aluminum foil.
Top with diced strawberries.
Roll up the cake from one end, wrap it in aluminum foil, and refrigerate to set.
Remove from the fridge, trim the ends, and use a piping bag with a five-toothed nozzle to pipe a simple cloud pattern on the surface.
Decorate with whole strawberries, and the strawberry cake roll is ready.
