Christmas Strawberry Cake Recipe

Ingredients

Cake sheet (18cm)

– 200g Egg – 110g Sugar – 4g Vanilla extract – 35g Unsalted butter – 40g Milk – 110g Cake flour – Strawberry – Sugar syrup

Ingredients

Whipped whipping cream

– 270g Whipping cream – 27g Sugar

Ingredients

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

Ingredients

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

Cake Base Instructions:

1. Place bowl with eggs over pot of boiling water, add sugar and vanilla extract

Cake Base Instructions:

Stir until mixture reaches 40°C, remove

Cake Base Instructions:

Heat butter and milk bowl over water bath

Cake Base Instructions:

Whip 7-8 minutes at medium-high speed until fine foam forms

Cake Base Instructions:

Mix 1-2 minutes at lowest speed to stabilize

Cake Base Instructions:

Add some batter to butter-milk mixture, combine

Cake Base Instructions:

Mix with main batter, pour into 18cm pan

Cake Base Instructions:

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

Assembly:

Place cake layer on turntable, add sugar syrup and level cream

Assembly:

Layer with strawberries and cream, repeat, frost exterior and chill

Roll Cake Layer:

Mix egg yolks with sugar and vanilla extract

Roll Cake Layer:

Add oil, milk, sifted cake flour, and food coloring

Roll Cake Layer:

Make meringue by adding sugar to egg whites in two stages

Roll Cake Layer:

Fold half meringue into yolk mixture, then combine all

Roll Cake Layer:

Pour into pan, bake at 165°C for 15 minutes, cool upside down

Roll Cake Layer:

Trim edges, cut height 5mm taller than cake

Roll Cake Layer:

Wrap around cake, top with strawberries and pipe cream decoration