Cherry Cake Roll #shorts #softcakeroll #softcake

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Cherry Cake Roll
Ingredients
Cherry Pattern
12g unsalted butter softened
12g powdered sugar
12g egg white
12g flour
Red food coloring
Green food coloring

Cake Batter
5 eggs
50g granulated sugar
50g vegetable oil
50g milk
60g cake flour
1 tbsp lemon juice
1 tbsp vanilla extract

Whipped Cream
160g heavy cream
20g sugar

Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Steps:
Cherry Pattern
1. Line the baking tray (28*28*2.6cm) with parchment paper or baking mat.
2. In a clean bowl, mix well softened butter and sugar powder until well combined. Add in egg white, flour and mix well.
3. Take half of the batter to mix well with red food coloring and the other half with green food coloring. Transfer into two piping bags
4. Draw the cherry patterns on the baking mat/parchment paper.
5. Let it chill in the fridge.

Cake Batter
1. Preheat the oven to 302℉(150℃). Separate the eggs. Keep the egg white bowl cool in the fridge.
2. Mix well vegetable oil and milk. Sift in cake flour and mix well. Add in 5 egg yolks, mix well and set aside.
3. Add lemon juice, vanilla extract and sugar into the egg white bowl. Use a hand mixer to beat until soft peaks form. Take a scoop of whipped egg white and gently fold it into the batter until just combined. Pour all the batter back into the whipped egg white and gently fold it in until just combined.
4. Pour all the batter into the baking tray. Smooth it out, give it some taps and send into the oven. Let bake for 32 minutes or until golden brown.
5. Take the cake out of the oven and let the cake cool down on the cooling rack before take it out of the cake pan. When the cake is cool to touch, release the sides of the cake with an icing spatula, turn the whole cake pan upside down on the parchment paper. Take off the pan, and peel off the baking mat.
6. Spread the whipped cream onto the side without cherry patterns, roll it up and wrap it with parchment paper and let set in the fridge for about 30 minutes. Slice and serve.

Whipped Cream
In a clean bowl, bring together heavy cream and sugar, use a hand mixer to beat until stiff peaks form.

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