Strawberry Cream Cake Roll

Name: Strawberry Cream Cake Roll
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 50g Low-gluten flour; 2 pcs egg; 40g White sugar; 250ml fresh cream; 30g condensed milk; Some Strawberry

by Mingyue Dance Tsing Yi

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

It’s spring, and strawberries are starting to come on the market again. The sweet and sour, red and bright strawberries are the love of bakers. Every strawberry season can be used to make many delicious pastries, whether it is a cake decorated with strawberries or as an inside. The stuffing is always so amazing. Baking enthusiasts can transform it into endless tricks and never tire of doing it.

A delicious pastry that must be made in the strawberry season. The ingredients are simple. The cake is a sponge cake. The cake is soft and delicate. It is filled with fresh cream and condensed milk. Put it in the refrigerator. It tastes sweet and sour, plus fresh. Strawberries, people can’t refuse! The color is moving, the taste is super delicious, and it is also unstoppable to eat. Hurry up and make this simple strawberry cream cake roll while the strawberries are sweet and sour.

Ingredients

Strawberry Cream Cake Roll

1. Prepare the ingredients and place the eggs at room temperature. Preheat the oven at 170 degrees. Wash the strawberries and cut them in half.

2. Put white sugar in the eggs.

3. Add water to the pot and bring it to a boil, turn off the heat. Drain the egg basin and beat it.

4. Stir it until the color is light and the volume is fluffy. Lift the whisk so that the egg batter can slip off slowly.

5. Sift the low-gluten flour into the custard bowl twice.

6. Scraper from top to bottom, gently stir evenly. Can not be stirred for too long, easy to defoam.

7. Put the school kitchen baking cloth on the school kitchen square baking pan, put the batter into the piping bag, and squeeze it into the baking pan.

8. Put the baking tray in the oven, middle level, up and down, bake for 10-15 minutes, then leave it for 5 minutes before taking it out.

9. After baking, let it cool slightly.

10. Cut out the baking paper slightly larger than the cake, while the cake is slightly warm

11. Wrap it with baking paper and fold the cake without breaking it.

12. Fresh cream and condensed milk, put them in a basin without water and oil. Put it in a piping bag.

13. Squeeze the whipped cream into the fold of the cake.

14. Put the halved strawberries on top.

15. Squeeze whipped cream and sprinkle with powdered sugar to decorate.

Tips:
1. The condensed milk is quite sweet and whipped with fresh cream, no sugar is needed.

2. These can make 7 copies of 10cm size. It can also be changed according to the size of the bakeware.

3. When the whole egg is beaten, don't beat it too much, otherwise it will be a bit dry.