Ingredients
Cake sheet (18cm)
- 200g Egg
- 110g Sugar
- 4g Vanilla extract
- 35g Unsalted butter
- 40g Milk
- 110g Cake flour
Whipped whipping cream
- 270g Whipping cream
- 27g Sugar
Roll cake sheet (32x23cm)
- 2 Egg yolks
- 10g Sugar
- 2g Vanilla extract
- 15g Vegetable oil
- 25g Milk
- Red, Black food coloring
- 40g Cake flour
- 2 Egg whites
- 35g Sugar
Instructions
Cake Base Instructions:
- Place bowl with eggs over pot of boiling water, add sugar and vanilla extract
- Stir until mixture reaches 40°C, remove
- Heat butter and milk bowl over water bath
- Whip 7-8 minutes at medium-high speed until fine foam forms
- Mix 1-2 minutes at lowest speed to stabilize
- Add some batter to butter-milk mixture, combine
- Mix with main batter, pour into 18cm pan
- Bake at 170°C for 38 minutes, cool, trim bottom, cut into three 1.5cm layers at 15cm
Assembly:
- Slice strawberries; whip cream with sugar until firm
- Place cake layer on turntable, add sugar syrup and level cream
- Layer with strawberries and cream, repeat, frost exterior and chill
Roll Cake Layer:
- Mix egg yolks with sugar and vanilla extract
- Add oil, milk, sifted cake flour, and food coloring
- Make meringue by adding sugar to egg whites in two stages
- Fold half meringue into yolk mixture, then combine all
- Pour into pan, bake at 165°C for 15 minutes, cool upside down
- Trim edges, cut height 5mm taller than cake
- Wrap around cake, top with strawberries and pipe cream decoration
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