Total Steps
4
Ingredients
10
Tools Needed
5
Ingredients
- 110 gram German #405 flour
- 1 package Dr. Oetker strawberry icing powder
- 3 gram baking powder
- 90 ml whey
- 90 ml corn oil
- 5 eggs
- 1 pinch salt
- 1/3 teaspoon lemon juice
- 90 gram white sugar
- some whipped cream
Instructions
Step 1
Sift the flour and baking powder together in a mixing bowl. Line a 30x40-cm baking tray with parchment paper. Preheat oven to 175°C (350°F).
Step 2
In another bowl, combine the whey, strawberry icing powder, and corn oil. Whisk until the mixture is emulsified. Sift in the flour mixture and blend until just combined. Add in egg yolks and fold until smooth.
Step 3
Beat egg whites with salt and lemon juice on low speed until frothy and foamy. Gradually add sugar, increase speed, and beat until stiff but not dry. Carefully fold one-third of the egg white mixture into the flour mixture to lighten it, then carefully fold in the remaining whites.
Step 4
Pour the cake batter into the prepared baking tray and spread the surface evenly. Bake for 15 minutes. Remove and cool briefly. Invert the cake onto a new piece of parchment paper, carefully peel off the original liner, then invert again so the baked side is up, and cool on a wire rack. Trim the edges of the cake. Spread the surface with whipped cream and roll it up. Chill for about 1 hour and slice.