Strawberry Roll with Rose Petal Jam for Valentine's Day 草莓玫瑰花瓣果酱蛋糕券
Prep time: 
Cook time: 
Total time: 
Serves: 1 cake roll
  • 1 Whole egg + 3 egg yolks
  • 1 tsp Vanilla extract
  • 35g Butter
  • 60g Plain flour, sifted
  • 80g Fresh milk
  • 3 Egg whites
  • 75g Caster sugarFilling
  • 150g Fresh topping cream
  • Adequate Rose Petal Jam
  • Snow powder (or icing sugar) for dusting and some dried rose buds for decoration
  1. Preheat oven to 180 degrees C. Line a 28 x 28cm (11 inch) square pan with non grease baking paper.
  2. Combine egg, egg yolks and vanilla extract in a small bowl and beat lightly. Set aside.
  3. Place butter in a small saucepan, and heat gently until melted. Add flour to melted butter and cook through. Then add egg mixture a little at a time. With a spatula, mix into a smooth batter. Add milk and mix to incorporate. Strain batter to a large bowl and set aside.
  4. To make meringue: Place egg whites in a clean bowl and beat until foamy. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy peak form.
  5. Add one-third of meringue to batter and fold in lightly, then add remaining meringue and fold through until just incorporated. Pour batter into prepared cake pan and spread evenly with a scraper or palette knife.
  6. Bake for 20 minutes. When the cake is done, remove from pan and leave to cool down completely. Turn cooled sponge cake onto a parchment paper.
  7. Whip fresh topping cream to stiff peak form. Spread whipped cream (not too thick) in an even layer over the entire sponge.
  8. Spoon some rose petal jam and spread thinly and evenly over whipped cream then spread another thin layer of fresh cream on top. Place 6-7 pieces of whole strawberries on the sponge.
  9. Gently roll up sponge from the edge and refrigerate the cake roll for few hours until firm. Trim the sides of the cake roll and decorate it as desired.
Recipe by Anncoo Journal at