Japanese Strawberry Roll (Print Version)
# Ingredients:
01 -
1 tablespoon of unsalted butter for greasing the pan.
02 -
75g of flour.
03 -
4 eggs.
04 -
100g of sugar.
05 -
1 tablespoon vanilla extract.
06 -
50g melted butter.
07 -
1 cup heavy cream (37% fat).
08 -
2 tablespoons powdered sugar for assembly.
09 -
80g strawberries, for assembly.
10 -
1/2 cup heavy cream for topping.
11 -
1 tablespoon powdered sugar for topping.
12 -
120g strawberries, for topping.
13 -
Sprinkles (optional).
# Instructions:
01 -
Set the oven to 160°C. Use the butter to grease a 10.5x15.5-inch pan.
02 -
Sift the flour. Over a water bath, whisk together eggs, sugar, and vanilla to 38°C. Beat for 5 minutes. Add the melted butter, then carefully fold in the flour.
03 -
Spread the batter evenly and bake for 10-12 minutes. Let it cool down afterward.
04 -
Whip the cream with the powdered sugar. Spread it over the cake along with the strawberries, and roll it up.
05 -
Chill the rolled cake for 1 hour. Trim the edges and sprinkle with powdered sugar. Add whipped cream and strawberries for decoration.
# Notes:
01 -
Traditional Christmas dessert in Japan.
02 -
Best made on the same day.