Embark on a baking journey with this exquisite Milk Cream and Strawberry Jelly Roll Cake, where the richness of milk cream beautifully complements the lightness of fruit jelly. Wrapped in a soft and airy vanilla sponge, this cake is a delightful blend of flavors and textures, perfect for any occasion that calls for something special. Let’s dive into the recipe and create a masterpiece that’s as pleasing to the eye as it is to the palate.
Ingredients for the Cake:
Eggs: 4 large
Granulated Sugar: 100g (1/2 cup)
Vanilla Extract: 1 teaspoon
All-Purpose Flour: 100g (3/4 cup)
Baking Powder: 1 teaspoon
Salt: 1/4 teaspoon
Powdered Sugar: For dusting
Instructions:
Preheat and Prepare:
Begin by preheating your oven to 180°C (356°F). Line a jelly roll pan or a similar shallow baking tray with parchment paper, ensuring it’s well-greased to prevent sticking.
Whisk the Eggs:
In a large mixing bowl, beat the eggs with the granulated sugar until the mixture is pale, fluffy, and has doubled in volume. This process may take about 5-7 minutes with an electric mixer on high speed. Add the vanilla extract and mix until just combined.
Combine Dry Ingredients:
Sift together the all-purpose flour, baking powder, and salt. Gently fold this into the egg mixture using a spatula, being careful not to deflate the batter. The goal is to maintain as much air as possible for a light and fluffy cake.
Bake the Cake:
Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake in the preheated oven for 10-12 minutes, or until the cake is lightly golden and springs back when touched.
Roll and Cool:
Continued on next page (page 2)
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