Preparation: 20 min Cooking time: 35 min Waiting time: 20 min Portion: 1 roll 25 cm Level: 2/5
Ingredient
Sponge cake -Egg: 3 -All purpose flour: 40 gr -Corn starch: 20 gr -Cooking oil: 20 gr -Milk: 10 gr -Sugar: 60 gr -Cream of tartar: ½ tsp or 1/2 tsp of lime juice -Salt: a pinch
Filling -Strawberry jam: 75-100 gr
Decorating -Powdered sugar: 5-10 gr
Kitchen utensil -Baking tray: 1 -Electric hand beater: 1
Instruction
Sponge cake
Preheat the oven at 175 Celsius degree in 15 min
Separate the egg yolk and egg white in 2 bowl
Add a pinch of salt and cream of tartar into bowl of white egg
Use egg whisk machine to beat the egg white until small bubbles appear
Slowly add the sugar in mixing bowl, then whisk the egg white at high speed until soft peak (meringue).
Add separately each egg yolk to meringue bowl and whisk at slow speed.
Slowly pour and whisk oil and milk into the mixture
Sieve the flour to mixture bowl. Use the spatula and fold the batter until the flour completely blended
Place the parchment paper to the baking tray. Pour the batter onto.
Bake the batter at 175 Celsius degree in 30-35 min until it baked (the surface bounces when pressing the finger on it).
Remove the baking tray from oven.
2. Rolling
Use a knife to separate the edge of sponge cake from baking tray.
Sieve a thin layer of sugar powder on its surface
Place a parchment paper on sponge cake surface, then place a tray or cutting board on and flip it up.
Remove the baked paper, place another one on sponge cake and flip again.
Roll the cake when it’s still warm that will help to maintain roll shape and prevent it from breaking when rolling with jam.
Let it sit in 5 minutes, then spread it out.
Spread a thin layer of your favorite jam on the sponge cake, then reroll and wrap it up with plastic wrap.
Place the roll cake in fridge in 15-20 before serving.
Decorate with a thin layer of powder sugar and serve with fresh fruits.