Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 2015
Strawberry Cake Roll (1)
Stainless Steel Cake Roll Pan: 25(cm) x 37(cm) lined with parchment paper 要墊烤紙
4 egg yolks
40g grapeseed seed oil
60g whole milk
80g unbleached pastry flour
Put all the above ingredients except flour into a mixing bowl. Whisk to mix well. Sift flour in and stir to blend well.
4 egg whites
5g apple cider vinegar (any regular vinegar or lemon/lime juice.)
1.25g salt (1/4 tsp)
Put all the ingredients except sugar in the mixing bowl, use an egg beater and beat until frothy. Gradually add in the sugar. Beat until stiff peaks form.
Put 1/3 B egg white mixture into A and stir to mix well. Pour the mixture back gradually to the rest of B egg white mixture and fold it in. Fold in from the sides and bottom of the mixture until you don't see any egg white mixture.
Preheat the oven to 350F, and bake for 15~20 minutes. All ovens vary. Adjust your baking time accordingly.
Do not overbake the cake. Here are 2 Doneness Tests you can do:
1. Lightly press the center of the cake, it should spring back.
2. A toothpick inserted in the center of the cake comes out clean.
Once out of the oven, release the parchment paper from 4 sides and let it cool down a bit. Cover it with wax paper and another clean baking sheet. Flip it over. Peel away the parchment paper for lining. Use the same parchment paper but clean side to cover the cake, then cover it with the original baking sheet. Flip it again. Now the golden brown crust is facing up again. Spread the cake with whipped cream and place strawberries over the whipped cream. Start rolling from the long side outwards (with the long sides parallel to you) like making sushi rolls. There you have it! A yummy cake roll. Refrigerate it for 1~2 hours before slicing.