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Berry Berry Roll Cake Recipe

Berry Berry Roll Cake Recipe
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Serving : 1
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Prepare the ingredients before making Berry Berry Roll Cake in your home. Then, follow these steps below to serve Berry Berry Roll Cake for your family or friends.

Ingredients: Berry Berry Roll Cake

  • 150 grams ☆ Strawberries (weighed after hulling)
  • 40 grams ☆Granulated sugar
  • 1 dash ☆Lemon juice
  • 50 grams ♪Cake flour
  • 10 grams ♪Cornstarch
  • 3 Eggs (L size)
  • 55 grams White sugar
  • 30 ml Milk (at room temperature)
  • 100 ml Heavy cream
  • 1 tsp Condensed milk
  • 5 to 6 Strawberries to roll up with the filling

How to Make Berry Berry Roll Cake

If you have prepared the ingredients needed, now time to start cooking. There are 31 steps you must follow to make Berry Berry Roll Cake in your home by yourself.

    Step 1
  • I used a 30cm x 22cm (outside dimensions) sheet cake pan. You can also use a 26cm x 26cm pan.
  • Step 2
  • If the pan has a nonstick coating, lightly grease it with butter and refrigerate until you need it. If the pan is not non-stick, line it with a sheet of parchment paper.
  • Step 3
  • Cut 150 g of hulled strawberries into quarters, and put them into a small enamelled pan.
  • Step 4
  • Sprinkle the strawberries evenly with granulated sugar, mix lightly and leave to macerate for 10 to 15 minutes.
  • Step 5
  • As time passes, the strawberries will exude moisture as shown here. Start simmering over medium heat.
  • Step 6
  • When it starts to bubble, turn the heat down to low. Some foam (scum) will rise to the surface, but you don't need to remove it.
  • Step 7
  • After simmering the strawberries for about 3 minutes, add the lemon juice. Just a small amount, about 1/2 of a small teaspoon, is fine.
  • Step 8
  • After simmering for about 5 minutes, you should be able to clear the bottom of the pan when you drag a rubber spatula over it as shown here. When it reaches this stage it's done.
  • Step 9
  • Transfer the strawberry mixture to a container, and leave to cool.
  • Step 10
  • Make the batter. Put the eggs and sugar in a bowl and beat at high speed with a handheld mixer for 3 minutes, while holding the bowl over a pan of 60°C or so hot water.
  • Step 11
  • After 3 minutes, take the bowl off the hot water, and beat at high speed for 4 minutes while slowly turning the mixer in a circle in the batter. The batter will become foamy and light colored.
  • Step 12
  • This is the batter when it's been beaten to the soft peak stage. It will be like soft fluffy marshmallow whip.
  • Step 13
  • Combine the cake flour and cornstarch, and sift 3 times. Add this in 4 batches to the batter, mixing between additions. (Use the handheld mixer switched off to mix.)
  • Step 14
  • When the flours are mixed in, beat on low speed for 30 seconds. We are now done with the handheld mixer. From here on we'll use a rubber spatula.
  • Step 15
  • Swirl the milk on the surface of the batter, add half the cooked strawberry puree and mix in quickly, repeatedly scooping the batter up from the bottom.
  • Step 16
  • When the puree is mixed evenly into the batter as shown in the step 15 photo, the batter will have less volume than before, but it's not a problem so don't worry!
  • Step 17
  • Pour the batter into the prepared cake pan, and tap the bottom of the pan 2 to 3 times on your work surface to remove any big air bubbles. (Don't overdo this!)
  • Step 18
  • Bake for 12 minutes in a preheated 180°C oven. If a skewer stuck in the middle comes out clean the sponge is done. Don't overbake.
  • Step 19
  • Take the pan out of the oven, and immediately drop it with a bang on your work surface to push out extra steam.
  • Step 20
  • Cover tightly with aluminium foil, and flip over the pan with the foil side down onto a cooling rack. Take the pan off the sponge.
  • Step 21
  • The sponge will look like this.
  • Step 22
  • Cover with a sheet of kitchen parchment paper to prevent the surface from drying out, and leave to cool. Make the sheet of kitchen parchment paper large since it will be used later when rolling up the cake.
  • Step 23
  • While the sponge is cooling, make the cream filling.
  • Step 24
  • Put the heavy cream in a bowl and whip until creamy. Add the condensed milk and the rest of the strawberry puree, and whip the cream until peaks form.
  • Step 25
  • When the sponge has cooled down completely, flip it over again (the side with the strawberry bits will be on the bottom now) and take off the foil. Don't leave the sponge to cool for too long or it may crack.
  • Step 26
  • Slice about 2 cm of the edge that will be at the end of the roll diagonally. Cut the fresh strawberries to be rolled into the cake into quarters.
  • Step 27
  • Score the sponge in about 2cm intervals. The scores should be about 2mm deep. If you score the roll it will be easier to roll.
  • Step 28
  • Spread the cream filling on the sponge as shown, and put on the strawberries. Leave 4cm of the edge that will be at the end of the roll (the edge that was cut) clear of cream.
  • Step 29
  • Roll it up from the near side. Wrap up the rolled cake with the end side on the bottom in the kitchen parchment paper, and wrap again in plastic film and leave to rest in the refrigeratorfor 1 hour to finish.
  • Step 30
  • A strawberry filled roll cake. It's a sweet and sour cake packed with berries, limited to the strawberry season.
  • Step 31
  • ※ If you cut the cake with a warmed knife, and wipe the blade clean of the cream filling after each cut, you can slice the cake very neatly.
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