Strawberry Cream Cake Roll
by Reagan.
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Egg white separation
2. Add the egg yolks, sugar, oil, and milk, stir and sieve into the low-powder mix, mix well
3. Add a few drops of white vinegar to the egg whites in three times and add white sugar to moist and whip up the small hook
4. Add one-third of the egg white to the egg yolk paste and stir up and down. Do not draw a circle to prevent defoaming. Stir the egg yolk paste into the egg white bowl and stir evenly 15 minutes
5. After roasting upside down, let it cool naturally on the grill
6. Spread a layer of oiled paper, spread the skin underneath, smear a layer of cream and put strawberries on top
7. Roll it up and put it in the refrigerator for 30 minutes to decorate the corners and squeeze cream and strawberries to decorate.
