Whip the heavy cream with strawberry jam for a sweet and tangy, refreshing flavor. The generous amount of heavy cream makes the cake roll plump and satisfying.
Ingredients: – 5 eggs – 60ml milk – 40ml corn oil – 60g cake flour – A dash of white vinegar – 250g heavy cream – 120g strawberry jam Instructions: 1. Pour milk and corn oil into a dry bowl. Whisk manually until fully emulsified. 2. Add cake flour and mix in a zigzag motion. 3. Incorporate 5 egg yolks and mix in a zigzag motion. 4. In another dry, oil-free bowl, add egg whites, white vinegar, and sugar. Whip with an electric mixer at high speed until trails form, then reduce to low speed until soft peaks form. 5. Fold the whipped egg whites into the yolk mixture in two batches using a spatula. 6. Pour the batter into a 28cm baking pan lined with oiled cloth. Flatten and tap the pan to remove air bubbles. 7. Bake in the preheated oven at 140°C for 45 minutes (adjust based on your oven). 8. Cool on a rack until warm, then flip using parchment paper to reveal a perfect towel surface. 9. Whip chilled heavy cream and strawberry jam in a dry, oil-free bowl until stiff peaks form. 10. Flip the cake again, spread the whipped cream on one side, and roll it up. Wrap in parchment paper and refrigerate for 30 minutes. 11. Slice the plump cake roll and serve.
