Roll Cake

15

CORRECTION: in the video I have said 5 egg whites and 5 egg yolks which is not the correct amount, the correct amount is in the below ingredient list..

Ingredients for the cake:

10 egg whites

1 cup + 4 tablespoon sugar, divided

Pinch of salt

10 egg yolks

2 teaspoon vanilla extract

4 tablespoons butter, melted

1/2 cup whipping cream

1 cup cake flour

Ingredients for the filling:

11/2 cup whipping cream

3 tablespoons sugar

1 cup fresh strawberries, diced

To prepare the cake:

1. Preheat the oven to 160 degree C.  Grease a 12 by 18-inch baking pan with cooking oil or butter. Then, line the pan with parchment paper.  Make sure the parchment paper is large enough to have at least 2-inch excess on all sides for easy removal when the cake is done.

2. Next, beat the egg whites until frothy. Then slowly add in around 1/3 of the sugar and beat until soft peak forms.

3.In a separate bowl, beat the egg yolks with the remaining sugar until light and pale yellow. Then add the vanilla, salt, melted butter and whipping cream until incorporated. Sift the cake flour into the egg yolk mixture. Fold until all ingredients are just combined.

4. Fold egg whites into the egg yolk mixture in three batches. Be careful not to deflate the egg whites too much.

5. Gently spread the cake batter evenly onto the prepared cake pan. Bake at 375 degree F for 8 to 10 minutes, or until a tooth pick inserted into the cake and comes out clean. Place on a wiring rack until completely cooled.  Mean while, work on the filling.

To prepare the filling:

Beat the whipping cream with sugar until stiff peak formed.

To assemble the cake:

Spread the whipped cream evenly onto the cooled cake.  Sprinkle the strawberries onto the cream evenly.  Roll the cake up, from the shorter end.  Wrap in plastic wrap and refrigerate cake for at least half hour, top with fresh strawberries and serve.  Enjoy!

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