Strawberry chocolate mini roll cake Cooking tree

How to make Strawberry chocolate mini roll cake

Name: Strawberry chocolate mini roll cake
Prep time: 55 min
Cook time: 12 min
Total time: 67 min
Yield: 5
Cuisine: Korean
Ingredients: 1 Egg whites; 25g Sugar; 25g Egg yolk; 1g Vanilla extract; 23g Cake flour; 5g Cocoa powder; 7g Melted butter; 10ml Milk; whipped whipping cream (fresh cream 100g + sugar 10g); Strawberry; Sugar powder

by Cooking Tree 2022-07-28

written by Cooking Tree Published: 2022-07-28Last Updated on 2022-07-07

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Cooking Tree will show you how to make a homemade version of this delectable recipe for Strawberry chocolate mini roll cake.

I made a small and cute mini roll cake by putting red strawberries on a chocolate cake and rolling them up~ It’s a mini size without a lot of cream, so it has a light taste.

It tastes like a happy meal when you eat it with a mouthful of soft chocolate cake and fresh strawberries~^^ Have fun watching it~♬

Follow along with the 📝 recipes below👇🏾👇🏾

Strawberry chocolate mini roll cake
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Rating: 5.0/5
( 57 voted )

Serves: 5 Prep Time: 55 Minutes Cooking Time: 12 Minutes 12 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

1 Egg whites
25g Sugar
25g Egg yolk
1g Vanilla extract
23g Cake flour
5g Cocoa powder
7g Melted butter
10ml Milk
whipped whipping cream (fresh cream 100g + sugar 10g)
Strawberry
Sugar powder

Instructions

Put the egg white in a bowl and whip it. When a large bubble appears, add the sugar 2 or 3 times and whip until it forms a firm foam.
Add egg yolk and whip for about 1 minute, then add vanilla extract and whip lightly.
Sift the soft flour + cocoa powder and mix lightly.
Pour the melted butter + milk over a spatula and mix quickly and evenly.
Pour into an oven pan, flatten the top, hit the bottom 2-3 times, and bake in an oven preheated to 170 degrees for 10 to 12 minutes.
Spread whipped cream thinly on the cooled cake sheet and put strawberries.
Cover the strawberries with whipped cream, roll them in a circle using paper foil, and roll up both ends.
Harden in the refrigerator for 1 hour.
Garnish with powdered sugar.

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