Strawberry cake rolls with a lot of consumed light cream

Ingredients ?

Eggs 4

Light cream (for cake) 135g

Light cream (for filling) 90g

Sugar (for egg whites) 35g

Sugar (for egg yolks) 15g

Low-gluten flour 80g

Strawberries

Strawberry Cake Rolls With Bulk Consumption Of Light Cream recipe ?

Separate the egg whites and yolks, set the whites aside first.

Add sugar and light cream to the egg yolks and beat well with a hand whisk until the yolks become lighter in color.

Sift in the low gluten flour.

Toss with a rubber spatula to combine.

Whisk the egg whites with electric beaters, adding the sugar in three batches.

Add the whipped egg whites to the yolk mixture in two batches, tossing to combine.

Pour the batter into a gold baking dish and shake lightly to defoam.

After preheating the oven, place the baking tray in the oven at 180 degrees and bake for 15-20 minutes.

Meanwhile, whip the light cream.

Cake baked out of the oven after a few shakes, gold baking pan is very easy to take off the mold, a little cooled down on the table put a piece of greaseproof paper, baking pan inverted on it, cool the cake at the same time you can cut the strawberries, and then spread the cream first, then lay the strawberries.

Roll the cake roll, wrap it in plastic wrap or greaseproof paper and put it in the fridge for an hour.

Take it out of the fridge and cut it.

Tips

To make cake rolls, we recommend a gold baking pan, which is super easy to unmold. Because of the taste of light, this recipe does not add much sugar, and the cream of the roll filling did not add sugar, if you like a little sweet, you can increase the total amount of sugar. Strawberry medium size used four.