Strawberry Jelly Roll: Pinky, cutie roll

One of my family's favorite cakes is roll cake, I think because it's soft and load with cream and flavor ^^.

You can make it with many kinds of cake, sponge, chiffon or meringue, but chiffon roll is the easiest  in my opinion. As it's very flexible than sponge, (as long as you don't overbake it) you will be able to roll it. Plus the method of making chiffon is very easy too, no beating egg into ribbon stage or folding flour into precious airy batter. 
This time rather than using fresh fruit, I turn fruit puree into jelly and use it as a filling instead. Fruit puree becomes useful when I don't want to go out (or can't find the fresh one), and it give the cake real and concentrated fruit taste too. 
As I just came back from my trip, there are so many things that I want to make but before that I have to crate the recipe for each menu ^^, so stay tuned for next both travel blog and recipe blog, I promise to bring you more delicious food and photo.

Recipe: Strawberry Jelly Roll
สูตรภาษาไทย: โรลสตรอเบอรี่เจลลี่

日本語のレシピ：いちごロールケーキ
Youtube: โรลสตรอเบอรี่เจลลี่, Strawberry Jelly Roll, いちごロールケーキ

Strawberry Jelly Roll

Makes 30 cm roll cake

Chiffon cake
90g ....................... Cake flour
1/2tsp ..................... Baking powder
3 ............................. Eggs, Separate egg yolk and egg whites
1/2tsp ..................... Vanilla extract
50g ......................... Granulated sugar (A)
50g ......................... Rice bran oil
75g ....................... Milk 
1/8tsp ..................... Cream of tartar (or 1/4tsp lemon juice)
1/8tsp ..................... Salt
60g ......................... Granulated sugar (B)

Strawberry Jelly
140g ....................... Strawberry puree
25g ......................... Granulated sugar
4g ........................... Gelatin sheet
1tsp ........................ Lemon juice

Filling
200g ....................... Whipping cream
20g ......................... Icing sugar
1/2tsp....................... Vanilla extract

Strawberry cream
180g ....................... Whipping cream
5g ......................... Icing sugar

40g ....................... Strawberry jam
................................. Pink food coloring (optional)

 Bloom the gelatin in iced cold water, for at least 5 minutes.

 Put sugar and lemon juice into a bowl of strawberry puree, mix to combine.
Heat in a microwave for 1- 1.30 minutes (600W).

 Remove the gelatin from the water, squeeze lightly.

 Put into the bowl and stir to melt.
Let it cool completely.

Put in 3cm Half sphere molds, freeze until ready to use.

Preheat an oven to 180C
Line 30x30 cm cake pan with baking paper. 
Sift the flour and baking powder together and set aside.

  Put vanilla, and salt into a bowl of egg yolk.
Pour the sugar (A) into the bowl and beat until light in colour.

  I use rice bran oil.

  Pour the oil into the bowl and mix until combine.

  Pour milk into the bowl and mix until combine.

  Pour the sifted flour into the bowl.  Mix until smooth.

  Beat the egg whites with cream of tartar until foamy.
Pour the sugar (B) into  the bowl gradually.

 Beat until firm peaks formed.

 Mix 1/4 of the meringue into the egg yolks mixture with a whisk.

 Then fold the rest of the meringue in 3 additions with a spatula. Fold until fully combine.

 Pour into 30x30 cm lined cake pan. Smooth the top, and tap lightly to remove larges air bubbles.

 Bake for 14-15 minutes, or until the top of the cake spring back when touch lightly.

  Place a sheet of baking paper on top of the cake, and turn it over.

 Remove the pan and the baking paper, then place new piece of paper on top.

  Turn the cake over and roll the cake with the paper.

Let it cool completely on a wire racks.

 Slice the edge of the cake to make sloping edge.

 Make the filling:
Beat the whipping cream with icing sugar and vanilla until firm peak form.

 Spread over the cake.

 Remove the jelly from the mold.

 Place over the filling.

 Roll the cake.

 Press with ruler and pull the paper to tighten it.

 Refrigerate until set.

 For the strawberry cream, beat the whipping cream, icing sugar, strawberry jam and pink food coloring (if using), together.

 Until firm peaks formed.

Cover the cake with strawberry cream and refrigerate until set.
Cut into pieces and decorate as desired.

Strawberry Jelly Roll: Pinky, cutie roll

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