Milky Strawberry Roll

Last week, I was so busy.

Even I really wanted to share this recipe last week (so you can prepare it for Valentine's day), I couldn't make it!

You can see that this cake is very cute, and I think that it's very suitable for this month of love! 

Anyway, I hope that I'm not too late, haha.

The reason that I made this recipe is that I bought a bag of strawberry powder, and I had to find a way to use it. And I found the idea on the Japanese website. Well, I adapted it a bit.

In January, I thought that this year I will have more time to do many things that I want, but now I don't know, ^^". Anyway, I bought so many baking pans and ingredients, I hope that I will have a chance to play with them.

You can use any brand of natural strawberry powder, I think that it's easy to find right now. I didn't add food coloring to my cake and cream but if you think it's too pale you can add a drop to yours. 

And before baking let me say "Happy Valentine's Day with a lot of love from me!!!!!"

English recipe: Milky Strawberry Roll

สูตรภาษาไทย: โรลเค้กมิลกี้สตรอเบอรี่

日本語のレシピ：ミルキーストロベリーロール

Youtube: โรลเค้กมิลกี้สตรอเบอรี่/ Milky Strawberry Roll/ ミルキーストロベリーロール

Milky Strawberry Roll

Cake batter

150 g  ................... Egg whites 

45 g ...................... Cake flour

5 g ......................... Strawberry powder

10 g ....................... Milk powder

30 g ...................... Oil (I use rice bran oil)
50 g ...................... Milk

1/8tsp ................... Cream of tartar
70g ....................... Granulated sugar 

Filling
150g ..................... Whipping cream
5 g ......................... Strawberry powder

15 g ........................ Sweetened condensed milk

............................... Fresh strawberries

Make the cake batter:
Preheat the oven to 170C
Line the 27x27cm pan with a piece of baking paper.

Freeze the egg whites for 10 minutes.

Sift the cake flour and mix it with milk, strawberry powder, and milk powder.

Pour the oil into the milk bowl.

Mix to combine and set aside.

 Whisk the egg whites with cream of tartar until foamy, add the sugar gradually. 

Whip until soft and glossy peaks formed.

Spoon 1/4 of the meringue into the milk mixture, whisk to combine.

Fold the rest of the meringue with a spatula in 2-3 additions.

 The batter will be smooth.

  Pour the batter onto the prepared pan, and level it. Tap the pan lightly to remove large air bubbles.

Bake for 15-16 minutes.

 Place another sheet of baking paper on top.

Reverse the cake and remove the old baking paper.

 Place another sheet of baking paper and reverse the cake again.

Let it cool completely on a wire rack.

  Whip the whipping cream with sweetened condensed milk and strawberry powder.

Until soft peaks form.

Trim the end of the cake, and score the cake lightly.

 Spread the whipped cream over the cake. Line strawberries over the cream.

Roll the cake, use the ruler to tighten the cake.

Refrigerate until set, before cutting into pieces.

Decorate as desired.

Milky Strawberry Roll