Ingredients
- Spinneysfood Organic Free-Range Eggs 4, large, at room temperature
- Spinneysfood Extra Fine Caster Sugar 4 tbsp
- Spinneysfood Fine Sea Salt ¼ tsp
- Vanilla extract 2½ tsp
- Spinneysfood Pure Sunflower Oil 50ml
- Spinneysfood Fresh Full-Fat Milk 50ml
- Spinneysfood All-Purpose Flour 65g
- Spinneysfood Baking Powder ½ tsp
- Cream of tartar ¼ tsp
- Spinneysfood Fine Grain White Sugar 65g
- Pink food colouring To colour
- Heavy whipping cream 500ml
- Spinneysfood Super Fine Icing Sugar 75g
- Spinneysfood Premium Strawberries 6
Nutrition (Per serving)
- Calories 404
- Fat 30g
- Saturates 15g
- Protein 5g
- Carbs 30g
- Sugars 20g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Strawberry roll cake
Japanese 25 Mins Prep · 15 Mins Cook
- Preheat the oven to 180°C, gas mark 4. Line a 23cm x 33cm baking tray with baking paper.
- To make the cake, separate the egg yolks from the whites, placing the yolks in a large bowl. Whisk together the egg yolks, caster sugar, salt, 2 tsp vanilla extract, oil and milk until combined. Using a fine mesh sieve, sift the flour and baking powder into the egg yolk mixture. Whisk until no lumps remain. Wipe a large, clean stainless steel mixing bowl and electronic beaters with a kitchen paper towel dipped in a little lemon juice or vinegar. Add the egg whites and beat at a high speed until frothy. Add the cream of tartar and continue beating until the whites become opaque. Gradually add the white sugar in three additions while mixing. Continue beating until stiff and glossy peaks form. Using a rubber spatula, gently fold one-third of the meringue into the egg yolk mixture to lighten it. Carefully fold in the remaining meringue in two more additions, ensuring the batter remains airy. Add a drop of pink food colouring and fold until just combined. Pour the batter into the baking tray, spreading it evenly with a spatula. Tap the tray gently on the work surface to release large air bubbles. Bake for 15-17 minutes or until a toothpick inserted into the centre comes out clean.
- Remove the cake from the oven and immediately flip it onto a slightly damp kitchen towel. Peel off the baking paper, then roll the cake lengthways with the towel. Allow it to cool completely in this shape.
- In a chilled mixing bowl, beat the heavy whipping cream, icing sugar and vanilla extract with an electric mixer until medium to stiff peaks form. Transfer some of the whipped cream to a piping bag fitted with a star nozzle.
- To assemble the cake, carefully unroll the cooled cake and trim the edges. Spread an even layer of whipped cream over the surface, leaving a 1cm border. Gently roll the cake back up, this time without the towel. Wrap it tightly in cling film and refrigerate for at least 1 hour. Remove the chilled cake from the refrigerator and pipe rosettes of whipped cream on top. Halve the strawberries and arrange over the cake.
- Slice and serve.