Description
A light Japanese-inspired strawberry patterned roll cake filled with stabilized strawberry whipped cream.
Ingredients
Scale
- 2 tablespoons unsalted butter, softened
- 2½ tablespoons granulated sugar
- ⅓ cup cake flour, sifted
- 1 large egg white
- Food coloring
- 3 large eggs, separated
- 6 tablespoons granulated sugar, divided
- 1 tablespoon vegetable oil
- 1½ tablespoons whole milk
- ½ teaspoon almond extract
- ½ teaspoon kosher salt
- ⅔ cup cake flour, sifted
- 1 cup heavy whipping cream
- ¼ teaspoon unflavored powdered gelatin
- ½ ounce freeze-dried strawberries
- 3 tablespoons granulated sugar
- 1 tablespoon powdered sugar
Instructions
- Preheat oven to 350°F and prepare a 15×10-inch jelly roll pan with parchment.
- Mix butter and sugar, add flour and egg white to make paste; color and pipe design, then freeze.
- Whisk egg yolks with sugar, oil, milk, extract, salt and fold in flour.
- Whip egg whites with sugar to medium-stiff peaks and fold into batter.
- Spread batter over frozen design and bake 10 minutes.
- Invert cake, peel parchment, dust towel with powdered sugar and roll warm cake; cool completely.
- Soften gelatin in water and melt gently.
- Pulse freeze-dried strawberries with sugar into powder.
- Whip cream with powdered sugar, incorporate gelatin mixture and strawberry powder to medium-stiff peaks.
- Unroll cooled cake, spread filling evenly, roll gently and refrigerate at least 2 hours before slicing.
Notes
- Use cake flour only for proper texture.
- Do not overbake to prevent cracking.
- Roll cake while warm to create flexibility.
- Refrigerate at least 2 hours for clean slices.
- Prep Time: 2 hours
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 95mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg