Homeemade Strawberry Cream Cake Roll Method

These years, Xiao has been a very diligent "lab rat," no matter what I made or how it tasted, he always finished the task perfectly under my coercion and temptation.butteregg cake his eyes sparkled with excitement,

　　ingredients Ingredients: 100g low-gluten flour,eggs 6 pieces,milk 60g, 50g salad oil,cream an appropriate amount,strawberries 10 pieces,mango 1 piece,sugar 60 grams

Steps

Prepare the ingredients.

Crack the eggs, separating the whites and yolks.yolk Separate.(Unexpectedly won a double yolk egg)

2. Add salad oil and milk to the yolks, along with 10 grams of sugar.

Stir these thoroughly with an electric mixer.

Sieve the low-gluten flour and add it to the yolk mixture.

Mix well and set aside.

3. Whisk the egg whites in three stages, adding 30 grams of sugar each time until stiff peaks form.

4. Gently fold the whipped egg whites into the yolk mixture in three stages.(The oven can be preheated to 160 degrees at this point)oven Preheat to 160 degrees and proceed.)

9. Mix the cake batter well, but avoid circular movements; instead, use a stir-frying style. Gently tap the baking tray a few times to release large air bubbles from the batter.

10. Bake in the middle of the oven for 50 minutes. Whip the remaining sugar with the cream.

After baking, cool the cake and make several cuts before rolling it up.

Apply the whipped cream to the cake, followed by the prepared fruit.

13. Roll the cake up, wrap it in aluminum foil, and chill for more than an hour in the refrigerator..

15. Slice into pieces.

Enjoy!

Enjoy!!!

Tip: Watch closely while baking to avoid burning.