Soft sponge cake with a spread of fruit jam rolled into a log.
INGREDIENTS:
For the Cake Base
Set A:
3/4 cup cake flour
2 Tbsp. strawberry juice powder
1/4 cup Powdered Sugar
1 Tbsp. baking powder
Set B:
4 egg yolks
1/8 cup canola oil
1/8 cup water
1 Tbsp. vanilla extract
Set C:
4 egg whites
2 Tbsp. granulated sugar
1/4 tsp. cream of tartar
For the Filling
INGREDIENTS:
1/4 cup granulated sugar
1 1/4 cups strawberry jam
6 pcs. fresh strawberries, cut into quarters
PROCEDURE:
For the Cake Base
A. Sift the Set A ingredients into a bowl and mix everything.
B. Combine Set B ingredients and beat until fluffy, and sugar is dissolved. Add the Set A mixture and mix until just combined.
C. In a separate bowl, combine Set C ingredients and beat until stiff peaks. Fold with the batter. Pour into a greased, parchment–lined baking sheet then bake. To check doneness, insert a toothpick to check if it comes out clean. When baking is done, sprinkle granulated sugar evenly on top and flip the baked cake to a towel-lined baking sheet. Remove the parchment paper from the back of the cake and roll the cake into a tight log to shape it. Let it cool down.
For the Filling
Unroll the cake, spread the fruit jam, then roll again. Roll in powdered sugar or frosting of choice and chill before serving.