Strawberry Cream Cake Roll
by One meter sunshine 612
Favorite
Difficulty
Hard
Time
30m
Serving
2
1. Weigh all materials.
2. Put milk, corn oil, and 20 grams of sugar in a large pot.
3. Use a manual whisk to beat evenly into an emulsified state, separate the egg yolk and protein, add the egg yolk to the milk mixed liquid and beat again evenly.
4. Sift in low-gluten flour and stir into a uniform, particle-free batter for later use.
5. Add a few drops of lemon juice to the egg whites.
6. Add 1/2 sugar when beaten with an electric whisk until the fish eyes are soaked.
7. Continue to beat until the egg whites become delicate and add the remaining sugar.
8. Continue to beat until the egg whites become wet and foamy. (That is, you can pull out the hook shape by lifting the eggbeater egg whites)
9. Pour the egg yolk paste and egg whites evenly into the baking tray, hold the baking tray and shake it to remove large bubbles.
10. Put it in the middle layer of the preheated oven, heat up and down at 150°, 15 minutes for skin coloring.
11. Wash the strawberries and cut them.
12. Beat the cream with confectioner's sugar until it becomes grainy.
13. Slightly tidy the cake base, smear whipped cream, and put strawberry diced on it.
14. Roll the cake with the help of a rolling pin.
15. Put it in the refrigerator for half an hour.
16. It is also very beautiful to cut off the sides and decorate the strawberries directly.
17. Squeeze some whipped cream and put strawberries on it to make it more beautiful.
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