Tomorrow is Valentine’s Day and is also ‘yuan xiao’ (元宵) meaning the 15th night the end of the Chinese New Year. It is also known by many as Chinese Valentine’s Day. So how do you celebrate this special day with your loved ones? For this year, I made a Strawberry roll with rose petal jam. The rose petal jam in the cake gave a sweet floral rose fragrance which combines well with fresh strawberries. I also added some heart shape chocolate at the sides of the cake. The souffle sponge cake recipe was adapted from my favourite cookbook Okashi, Sweet Treat Made with Love. This recipe is very easy to follow and it takes about an hour to make this cake including the decoration. A perfect tea time treat for someone special. Happy Valentine’s Day!
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
Author: Ann Low
Serves: 1 cake roll
Ingredients
- 1 Whole egg + 3 egg yolks
- 1 tsp Vanilla extract
- 35g Butter
- 60g Plain flour, sifted
- 80g Fresh milk
- 3 Egg whites
- 75g Caster sugar
Filling - 150g Fresh topping cream
- Adequate Rose Petal Jam
- Snow powder (or icing sugar) for dusting and some dried rose buds for decoration
Instructions
- Preheat oven to 180 degrees C. Line a 28 x 28cm (11 inch) square pan with non grease baking paper.
- Combine egg, egg yolks and vanilla extract in a small bowl and beat lightly. Set aside.
- 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.
- 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.
- 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.
- 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.
- Whip fresh topping cream to stiff peak form. Spread whipped cream (not too thick) in an even layer over the entire sponge.
- 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.
- 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.
3.5.3226
草莓玫瑰花瓣果酱蛋糕券
材料：
- 1 个 全蛋+ 3 个蛋黄
- 1 茶匙 Vanilla 香精
- 35克 牛油
- 60克 底筋面粉 （过筛）
- 80克 牛奶
- 3个 蛋白
- 75克 细砂糖
馅料：
- 150克 甜忌廉 （植物性鲜奶油）
- 玫瑰花瓣果酱
- 新鲜草莓6-7颗
- 防潮 糖霜，干玫瑰 ~ 装饰用
做法：
- 将全蛋，蛋黄及Vanilla香精混合在一起，轻微搅拌。备用。
- 牛油放入小锅里，小火加热到牛油完全融化；加入面粉搅拌至熟透，熄火。然后慢慢的加入蛋液，用橡胶刮刀拌均匀致滑；倒入牛奶搅拌至匀。然后过滤在一个大腕里。
- 把蛋白放入无水无油的容器里，用电动打蛋器打发，细砂糖分两次加入打发成干性发泡。
- 把打发好的1/3的分蛋白霜加入蛋黄糊里拌均，再把其余的蛋白霜也加入彻底混合均匀。倒入一个11寸（28cm)的方烤盘里。烤盘底部铺纸。
- 送入预热的烤箱180度，烤约20分钟左右。取出烤盘，倒扣在架子上，垫纸面朝下摆放在架子待凉。然后另取一张油纸，将蛋糕放上去，原来的表面朝上，
- 将甜忌廉 （植物性鲜奶油）打发致8分硬性发泡，抹上在蛋糕上（不要太厚）。用刮刀抹平。
- 涂抹适量的玫瑰花瓣果酱，再抹上一层薄薄的甜忌廉即可。排上草莓，卷动蛋糕直到另一端，用油纸包好，送入冰箱冷藏数小时。
- 从冰箱取出蛋糕卷；切去两边不整齐的边。最后按照自己的喜好装饰表面即可。
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Happy Valentine’s Day everyone!
情人节快乐！