Strawberry Cake Roll

Strawberry Cake Roll

1. Prepare the materials

2. Add sugar to the egg yolk and mix well

3. Add water and mix well

4. Add salad oil and mix well

5. Sift in low-gluten flour

6. Use a whisk to mix until there is no dry powder of egg yolk paste

7. The egg whites are packed in a water-free basin, whipped to make thick foam

8. Add sugar in 3 times and beat to 8 to distribute. Lift the egg beater to pull up a hook.

9. Take 1/3 of the egg whites into the egg yolk paste and stir evenly with a spatula

10. After mixing the batter, pour it all back into the meringue and mix it evenly in the same way

11. The mixed batter is delicate and fluffy

12. Pour the batter into a baking pan lined with greased paper, smooth the surface, lift it up and shake it to remove air bubbles in the interior

13. Put it into the preheated oven, 180 degrees, middle level, about 15 minutes (baking temperature for reference!)

14. Snap it upside down on another piece of greased paper, tear off the bottom paper, and let it cool naturally

15. Spread whipped cream and put strawberries on top

16. Roll up and put in the refrigerator for 1 hour, then take out and cut into pieces after setting

17. Cut open

18. At the end, I didn’t pay attention to it.

19. Finished product

Tips:

1. The temperature is for reference!
2. I have reduced the amount of sugar, it is not sweet anymore!