Strawberry Roll Cake 딸기 롤케이크

Strawberry Roll Cake 딸기 롤케이크

Ingredients:

Sponge cake:

6 Egg Yolks

20 g fine Caster Sugar

60 g Low-fat Fresh Milk

45 g Canola Oil or Corn Oil

100 g All-purpose Flour, sifted

15 g Corn Flour, sifted

5 Egg Whites + 1/2 Egg White

70 g fine Caster Sugar

Strawberry Deco:

20 g (1/2) Egg White

10 g fine Caster Sugar

edible Food (red) Coloring

Green Tea Powder

Cocoa Powder

Filling:

10g fine Caster Sugar

20cc filtered Water, hot

1/2 tbsp Fruit Brandy

250 g Fresh Cream

25 g fine Caster Sugar

7 pcs fresh Strawberries, cut into 4 halves or into 2 halves.

Instructions:

Prepare the sponge cake mixture.

Place ingredients egg yolks, and caster sugar into a mixing bowl, mix well. Add-in fresh milk, and canola/corn oil; stir and mix until smooth.

Add-in flour, and corn flour into the egg yolk mixture; mix until well blend. Set aside

Make the strawberry deco.

Line greased proof paper onto a roll cake baking tray.

Take about 2 tablespoons from the premix mixture, place in a small bowl, and add in a drop of red food coloring. Stir well.

In a large bowl, beat-in 1/2 egg white and caster sugar until stiff, but not dry.

Mix together with the red mixture. Put them in a piping bag.

Preheat the oven to 180°C.

Pipe out a few triangle shapes on the pre-prepared cake roll baking tray. Bake in a preheated oven for at least 1.5 minutes. Remove from oven immediately when is done.

Beat 5 1/2 egg whites until peak forms, but not dry.

Mix-in the balance egg yolk mixture until mixture is well combined.

Pour into the roll cake baking tray, and level evenly with a spatula.

Drop the pan 2-3 times and tap it from the bottom to pop any air bubbles.

Bake in the oven at 190°C for 12 minutes.

Test with toothpick. If nothing sticks, it’s done baking.

Remove pan from the oven and quickly drop on the counter a few times.

Place a parchment paper on top, then a cooling rack, and flip over.

Cover with parchment paper, and let sit until room temperature.

Lay the cake face-down and remove the parchment paper.

Cut off the ends closest and furthest from you so they are diagonal.

Make the syrup and filling.

Dissolve white sugar in hot water. Mix-in fruit brandy. Mix well.

Brush syrup on the cake.

Whip fresh cream with caster sugar. Then spread fresh whipped cream onto the cake. (You can leave about 2cm from the edge.)

Place the sliced strawberries in 3 rows.

Gently roll the cake up using the parchment paper, and twist together the ends. Cool in the fridge for an hour.

Cut the ends off.

Prepare 2 different small bowls, fill each with a little cold water.

Mix-in green tea powder to the first bowl, and mix-in cocoa powder to the other bowl.

Take the roll cake out. Draw sepals on the strawberries using the green tea mixture, and draw tiny dots on the strawberries using the cocoa mixture.

Slice the roll cake, and place on a platter.

Serve and Enjoy!!

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