Cream Strawberry Cake How to make the roll

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  1. Prepare all the ingredients.Weigh.Separate egg yolks and whites

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  2.Add a few drops of white vinegar to the egg whites, and then add when the fish eyes are soaked.Add one-third of the sugar, continue to beat until the sugar melts and add the remaining one-half of the sugar, continue beating, and finally add all the remaining sugar and beat until the egg whites have clear lines, lift the beater and an inverted triangle appears.了

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  3. Mix the orange juice and salad oil and stir evenly, add the egg yolk and continue stirring

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  4.Sift the low-gluten flour into the egg yolks and stir until the flour is no longer granular

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  5.Add half of the meringue, stir evenly up and down, then add the remaining meringue and stir evenly.Line a baking sheet with oiled paper, pour the mixed flour batter into it, scrape it flat, and tap it twice on the table to knock out any air bubbles.Bake in the oven at 150 degrees for 40 minutes.

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  6.Put the baked cake upside down on the baking grid, cool slightly and then tear off the oil paper , lightly cover the surface of the cake to prevent moisture loss and the cake becoming brittle.When it is still warm, spread the whipped cream and strawberry jam on the surface of the cake.Roll it into shape and put it in the refrigerator for half an hour, then cut it and serve