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| ●Batter |
Photo #1
Photo #2
Photo #3
Photo #4
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Place eggs and sugar in a bowl. Beat well and heat over low heat until lukewarm. Continue beating until thick and creamy. (Photo #1)
Add sifted flour to the egg mixture and stir lightly, then stir in milk.
Blend well. Be careful not to break the bubbles. (Photo #2)
Pour the batter into a waxed paper-lined pan. Flatten until 5 mm - 1 cm thick. (Photo #3)
Bake in a preheated oven at 180 °C (356 °F) for 10 minutes. Remove from the oven when golden. (Photo #4)
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| ●Filling & Frosting |
Photo #1
Photo #2
Photo #3
Photo #4
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Add sugar to whipping cream and beat until stiff peaks form. (Photo #1)
Put half of the whipped cream into another container and stir in strawberry sauce to color.
Divide plain cream into two containers; one for filling, the other for frosting. Do the same with the strawberry-flavored cream.
Place the cake on a sheet of paper. Spread strawberry-flavored cream, then coat with plain cream. (Photo #2).
Lift the far side of the paper and roll the cake up, paper and all. Press over paper with a rolling pin to tighten the roll. Leave the cake wrapped in the paper and let cool in the refrigerator for a while. (Photo #3)
Spread strawberry-flavored cream on the surface, then coat with plain cream. Align halved strawberries on top of the cake lengthways. (Photo #4)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
one 20cm square pan |
0kcal |
120 minutes |
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| whole egg |
100g |
| sugar |
50g |
| cake flour |
50g |
| milk |
20g |
【Preparation】
- Sift flour.
- Line the baking pan with waxed-paper.
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| whipping cream |
150g |
| sugar |
10g |
| strawberry sauce |
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| fresh strawberries |
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