Thursday, October 8, 2015
Strawberry Swiss Roll Cake (Banh Bong Lan Cuon Dau)
6 Large Eggs
90g Cake Flour
1/2 tsp. Milk Powder
80ml Canola Oil
1/2 tsp. Cream Tartar
Pinch of Salt
1 cup Heavy Cream
1/3 cup Sugar
1 Tbsp. Whipping Cream Stabilizer
Separate 6 Large Eggs.
Add a pinch of Salt into 6 Egg Whites. Add 1/2 tsp. Cream Tartar. Beat the Egg Whites. Slowly add in 90g Sugar.
Beat until it reaches stiffed peaks. Then set aside.
Mix 80ml Water with 1/2 tsp. Milk Powder or you can use 80ml Milk. Add into 6 Egg Yolks. Add 80ml Canola Oil.
Mix and sift in 90g Cake Flour. Mix well. Fold in the Egg Whites. Line a 10 by 15 jelly roll pan with parchment paper.
Pour in the batter. Bake at 325 degrees F. for 12 minutes.
Once it's done baking. Run a knife on the side and remove from baking pan. Place a piece of parchment paper over it and roll.
Let it cool for 3-5 minutes. While you let it cool we can make the whipping cream.
Add 1 cup Heavy Cream. Add 1/3 cup Sugar or to taste. Add 1 Tbsp. Whipping Cream Stabilizer. Beat until stiffens.
Cut a few strawberries into slices and set aside.
Unroll the cake. Remove the parchment paper you place on top. Spread some whipping cream make sure it's cool or else the whipping cream will melt.
Add some slices of strawberries. Using the parchment paper on the outside to help you roll. After you're done rolling put it in the fridge for a few minutes.
Take it out and put some whipping cream on top of the cake and place strawberries on top.
Cut and serve.