Ingredients
(1)
3 egg yolks (room temperature)
50g plain flour & 10g corn flour or 60g cake flour
20g fresh milk
15g corn oil
15g sugar
10gr strawberry syrup
¼ tsp baking powder
1 tsp vanilla
A tiny drop of food coloring (red)
(2)
3 eggs white (room temperature)
35g sugar
¼ tsp cream of tartar (Optional. I did not use any or some time, I use lemon juice and a pinch of salt)
¼ tsp salt
100g fair butter - unsalt . Whipped until soft peak forms with 1-2 tbp of sugar and strawberry sirup. Mix with chopped strawberry ( I haven't got any, so I only use Strawberry syrup and Jam)
Method
1. Preheat oven to 190Celcius.
2. Starting with mixture (1):
Sift the flours and baking powder together.
Whisk the egg yolks, sugar, syrup, milk and oil together.
Add in the flour mixture and whisk well until combined.
Add in a bit of food coloring now if desired.
3. Mixture (2):
Whisk the egg whites with cream of tartar ( or lemon juice ), sugar and salt until soft peaks form.
5. Fold 1/3 of egg white mixture (2) into mixture (1) to lighten up the batter.
Add in the rest and fold everything together.
Be careful not to destroy all the air bubbles.
5. Pour the mixture onto the baking tray.
Bake in the oven for around 10 mins or until baked through.
6. Take the baking tray out of the oven.
Cool for 10 mins then invert the cake onto another sheet of baking paper.
Cool completely.
7. Prepare the filling. Use whatever you fancy!
8. Spread the filling onto the cake.
Roll up from the shorter ends, using the baking paper as a guide.
Wrap the baking paper over the cake.
Chill in the fridge for 1-2 hours so the cake can maintain its shape.
9. Cut and serve.
Bon Appétit!
