Monday, March 25, 2013

Strawberry roll cake

3 egg white
35 g sugar
1/8 tsp cream of tar tar
3 egg yolks
8o g cake flour
40 g sugar
40 canola oil
60 g water
1 tsp vanilla extract
1 tsp baking powder

for the filling
200 g heavy cream
50 g sugar
fresh strawberries

preheat oven 350 F
lining 13 by 15 inch pan with parchment paper

beat egg white and cream of tar tar until foamy
add sugar one tbs at a time beat until firm peak set aside

sift flour and baking powder set aside
in the bowl put egg yolks, sugar, water ,oil ,vanilla beat together
put in flour mix well until no lump

put 1/3 of egg white mixture in to the egg yolk mixture fold in well
fold in half of the egg white mixture
and fold in the left  don't over mix

pour in the pan tap the pan on the counter 2-3 times to get rid of air bubbles

bake for 13-15 minutes or until done
by spring to the touch

lift the cake off the pan, let cool on a wire rack

flip the cake onto a piece of parchment paper
take off the lining

prepare the filling

sugar and heavy in the bowl beat until firm

spread the cream on the cake line the strawberry and roll into log

put in the refridgerator for an hour

cut and serve


  1. Hi febie
    Beautiful roll cake you have made. I always love roll cake, they are soft and taste yummy with cold cream. From the Okashi cookbook?

  2. not from the book but it is one of the japanese recipes

  3. how much flour do you put in?

  4. How crazy I am !
    80 grams cake flour
    I'm soory