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