I have loved eating cake rolls since I was a child. Some people call it "egg rolled". It has a soft texture and is filled with rich cream in the middle. This combination alone is very delicious.
Nowadays, prices are skyrocketing, and buying a cake roll from a pastry shop is not cheap. Sometimes, adding premium fruit names like "Aomori Apple" or "Shine Muscat Grape" can double or triple the price. Recently, I had the idea to make one myself. I found some recipes online and adjusted the quantities and ingredients. After trying it twice, I found it wasn't as difficult as I had imagined. Maybe I'm feeling a bit proud of myself, but at least my friends who have tried it said it tastes just like the ones bought from the store.
Of course, I am just a beginner, and I am still far from being a master. After all, I am only making this cake roll for my own amusement and then enjoying it myself, which is enough for me. The baking pan used in this recipe is 28x28 cm. If you already have a rectangular baking pan at home, for example, 30x23 cm will also work.
As for the cream, since the fat content of the heavy cream I bought is only 35%, adding a little mascarpone cheese will make the whipped cream more stable. If the fat content of the heavy cream you bought is 40% or more, you can directly replace the mascarpone cheese with the same amount of heavy cream.
The fragrant and soft cake, paired with the rich and smooth cream and the slightly sour strawberries, is the simplest flavour, but the simpler it is, the more satisfying it is. The video has been prepared for everyone, and there are more detailed text recipes and methods by scrolling down.
Ingredients
Cake (28 x 28 square pan):
Strawberry | 10pcs |
|---|---|
Large egg | 5 bulbs |
granulated sugar | 80g |
Milk | 40g |
Cake Flour | 90g |
Vegetable Oil | 30g |
Cream Mixture:
Heavy Cream (35% fat) | 240 g |
|---|---|
Mascarpone cheese | 55g |
granulated sugar | 30g |
Steps
1.
Remove the head and tip of the strawberries.
2.
Take a piece of baking paper that can cover the cake pan, cut the four corners, and then place the baking paper on the cake pan.
3.
Separate egg whites and yolks.
4.
Add the egg yolk to the milk and mix well. Then sift in the flour and mix well. Then add the vegetable oil and mix well and set aside.
5.
Beat egg whites with an electric mixer at medium speed until fine bubbles appear. Add sugar in 2-3 batches and mix until wet peaks form.
6.
Preheat the oven to 200°C (180°C is enough for a small oven) .
7.
First add 1/3 of the meringue to the egg yolk mixture and mix thoroughly. Then add the rest of the meringue to the egg yolk mixture and use a spatula to mix gently.
8.
Pour the batter into the cake pan and smooth it out with a spatula.
9.
Bake in the oven for 17-18 minutes. Then remove from the oven and let cool.
10.
Place heavy cream, mascarpone cheese, and sugar in a large bowl and mix until stiff. (If the heavy cream you use has 40% or more fat, you can replace the mascarpone cheese with the same amount of heavy cream.)
11.
After the cake has cooled, turn it upside down and apply a thin layer of cream on it. Then put a thick layer of cream on the side closest to you, put the strawberries on it, and then apply another layer of cream on the strawberries.
12.
Lift the bottom baking paper, roll up the cake, press firmly, and refrigerate for 1 hour.
13.
Take out and cut into pieces.
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