Angel White Roll Cake
Directions
- 1In a bowl, mix coconut oil, milk, cake flour, and cornstarch.
- 2In a bowl, mix coconut oil, milk, cake flour, and cornstarch.
- 3In a bowl, mix coconut oil, milk, cake flour, and cornstarch.
- 4In another bowl, beat egg whites, caster sugar, and lemon juice until stiff peaks form.
- 5In another bowl, beat egg whites, caster sugar, and lemon juice until stiff peaks form.
- 6In another bowl, beat egg whites, caster sugar, and lemon juice until stiff peaks form.
- 7Add 1/3 of the meringue to the batter and mix until well combined.
- 8Add 1/3 of the meringue to the batter and mix until well combined.
- 9Add 1/3 of the meringue to the batter and mix until well combined.
- 10Add the mixture to the rest of the meringue and mix gently.
- 11Add the mixture to the rest of the meringue and mix gently.
- 12Add the mixture to the rest of the meringue and mix gently.
- 13Pour the batter into a baking sheet and bake at 140 degrees Celsius for 30 minutes.
- 14Pour the batter into a baking sheet and bake at 140 degrees Celsius for 30 minutes.
- 15Pour the batter into a baking sheet and bake at 140 degrees Celsius for 30 minutes.
- 16In a bowl, mix Haan Wippy Cream, ice water, and strawberry paste until smooth.
- 17In a bowl, mix Haan Wippy Cream, ice water, and strawberry paste until smooth.
- 18In a bowl, mix Haan Wippy Cream, ice water, and strawberry paste until smooth.
- 19Once the cake is cooled, spread the strawberry cream evenly over the surface.
- 20Once the cake is cooled, spread the strawberry cream evenly over the surface.
- 21Once the cake is cooled, spread the strawberry cream evenly over the surface.
- 22Roll up the cake tightly and chill in the fridge for 2 hours.
- 23Roll up the cake tightly and chill in the fridge for 2 hours.
- 24Roll up the cake tightly and chill in the fridge for 2 hours.
- 25Slice the cake and decorate with Haan Wippy Cream and strawberry jelly.
- 26Slice the cake and decorate with Haan Wippy Cream and strawberry jelly.
- 27Slice the cake and decorate with Haan Wippy Cream and strawberry jelly.
Ingredients
- 30 gr coconut oil
- 30 gr coconut oil
- 30 gr coconut oil
- 80 gr milk
- 80 gr milk
- 80 gr milk
- 70 gr cake flour
- 70 gr cake flour
- 70 gr cake flour
- 5 gr cornstarch
- 5 gr cornstarch
- 5 gr cornstarch
- 5 egg whites
- 5 egg whites
- 5 egg whites
- 45 gr caster sugar
- 45 gr caster sugar
- 45 gr caster sugar
- 1 tbs lemon juice
- 1 tbs lemon juice
- 1 tbs lemon juice
- 200 gr Haan Wippy Cream
- 200 gr Haan Wippy Cream
- 200 gr Haan Wippy Cream
- 200 ml ice water
- 200 ml ice water
- 200 ml ice water
- 1 tsp strawberry paste
- 1 tsp strawberry paste
- 1 tsp strawberry paste
Equipment
whiskmixerbaking sheetpastry bagspatularolling pinknife