[Recipe: Baking Pan 28×28cm]
Egg whites ··· 4 (about 130g)
Egg yolks ··· 4 (about 72g)
Brown sugar ··· 55g
Honey ··· 12g
Cake flour ··· 50g
Unsalted butter ··· 12g
Milk ··· 16g
Whipping cream ··· 220g
Sugar ··· 15g
Fresh strawberries ··· as needed
[Baking Time]
180°C/356℉ 15-18 mins
[How to Make]
1. Prepare the cake batter by separating the egg whites and yolks. Beat the egg yolks with honey until pale and doubled in volume.
2. Beat the sugar into the egg whites until stiff peaks form. Fold half of the egg whites into the mixture from step one until evenly combined.
3. Sift the cake flour in advance and fold it into the mixture from step two until no dry flour remains. Pour the mixture into the remaining egg whites and fold until evenly combined.
4. Pre-melt the milk and unsalted butter until warm and add them to the mixture from step three. Stir until well combined, then pour into a 28×28cm mold, smooth the surface, and bake. Allow to cool after baking.
5. Whip the whipping cream and sugar together, and wash the strawberries in advance.
6. Flip the cake over and spread the whipped cream and strawberries on top. Roll it up and refrigerate for 15 minutes. Done!
#swissrollcakerecipe
29 сен 2024
