I made a luxurious roll cake overflowing with strawberries! It's filled with plenty of strawberries and strawberry cream!

The key is to use high-fat heavy cream because the cream contains moisture from the strawberry puree.

Be careful, as low-fat cream won't hold its shape.

The recipe uses one whole pack of heavy cream.

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【Table of Contents】
00:00 Opening
0:26 Recipe
0:34 Mold Preparation
0:53 Making Dough
5:41 Strawberry Cream
6:15 Rolling
8:23 Decoration

[Ingredients] For one 28cm x 28cm roll cake pan
■ Roll Cake Dough
3 egg yolks
30g granulated sugar
50g heavy cream (47%)
45g cake flour
120g egg whites
60g granulated sugar

■ Strawberry Cream
150g heavy cream (47%)
23g granulated sugar
50g strawberry puree
10 strawberries

[Preparation]
・Blend the strawberries to make a puree.

・Keep the egg whites chilled in the refrigerator until just before use.
・Preheat the oven to 180℃ before making the meringue.
・Remove the stems from the strawberries to be rolled in the cake.

[Instructions]
① Beat the egg yolks, add 30g granulated sugar and mix well, then add the heavy cream and mix everything together.
② Sift in the cake flour all at once and mix little by little from the center. ③ Make the meringue. Lightly whisk the egg whites, then add the granulated sugar (60g) all at once. It's okay if it's not too stiff but forms peaks. Finally, whisk on low speed to refine the texture of the bubbles.

④ Add 1/3 of the meringue to ② and mix. Stop when streaks of meringue remain.

⑤ Switch to a rubber spatula and add ④ to the remaining meringue, mixing quickly and gently to avoid deflating the bubbles.

⑥ Pour into the mold and smooth the surface with a spatula or similar tool. Tap the mold to remove air bubbles, then bake at 180°C for 15 minutes. Once baked, remove from the baking sheet and let cool completely.

⑦ Make the strawberry cream. Add the strawberry puree and granulated sugar to the heavy cream and whip until soft peaks form.

⑧ Roll the cake. Cover with a slightly longer piece of paper, turn it over, and peel off the paper from the other side.

Spread the strawberry cream evenly over the entire cake using a card or palette knife. Thin the cream slightly at the end of the roll, leaving some aside.

*If you plan to pipe decorations on top of the roll, leave a little cream aside at this stage.

⑨ Arrange the hulled strawberries at the front and roll the cake in one swift motion, using them as the core. Once rolled, fill in both ends with the remaining cream, tighten the roll using a ruler, and chill in the refrigerator for 30 minutes.

⑩ When cutting, use a knife warmed over a flame or in a double boiler. Decorate with the reserved cream and halved strawberries to finish.

【Ingredients】For one 28cm x 28cm roll baking sheet
■Roll dough
3 egg yolks
30gsugar
50g heavy cream
45g cake flour
120g egg whites
60g sugar

■Strawberry cream
150g heavy cream
23g sugar
50g strawberry puree
10 strawberries

[Preparation]
・Make the strawberry puree.
Reference video (0:51~) → 焼かずに簡単！【苺みるくプリン】【Strawberry milk pudding】の...
・Chill the egg whites in the refrigerator until just before use.
・Preheat the oven to 180°C before making the meringue.
・Preheat the oven to 180°C before making the meringue.

【How to make】
①Break up the egg yolks add of sugar(30g), add the cream and mix until mix.
②Shift in the flour mixture at once and mix from the center a little at a time.
③Make the meringue. Beat the egg whites a little, then add the sugar (60g) at once. Beat until stiff peaks form.
④Add 1/3 of the meringue to ② and mix together. Stop at the point where there are still meringue strands.
⑤Using a rubber spatula, add all of ④ to the meringue, and gently mix until all the bubbles are incorporated.
⑥Pour the mixture into the mold and flatten it with a card. Bake at 180℃ for 15 minutes after shocking the dough to release the air. After baking, remove from the baking sheet and let cool completely.
⑦Make the strawberry cream. Add the strawberry puree and sugar to the whipped cream and make it seven minutes thick.
⑧Roll up the rolls. Cover with a piece of paper cut a little longer, turn over, and peel off the backing paper. Spread the strawberry cream over the dough using a card or palette. At the end of the roll, thin Remove a little of the cream, but leave the rest on top.
*If you want to pipe the cream on top of the roll, leave a little cream here.
⑨Place the strawberries with their heads removed in front of you and roll them up in a single motion. When you have finished rolling, fill both ends with the ...