This egg white roll cake is light, soft, moist and filled with whipped cream and fresh strawberries. A very delicious cake treat not to be missed.
Author Ann Low
Prep Time 20mins
Cook Time 15mins
Total Time 35mins
3tbspvegetable oilI used canola oil
4egg whitesabout 140g
120gfresh topping cream
8fresh whole strawberries
Preheat oven to 160 deg C. Line and brush a 11 x 11 inch cake tray with little oil.
Combine oil, milk and sugar together in a bowl, blend well. Sieve in plain flour, rice flour and vanilla powder, mix well with a hand whisk.
Whisk egg whites to foamy and add sugar in batches and beat until peak form.
Add one-third of meringue to flour mixture and fold in lightly with a rubber spatula, then add remaining meringue and fold through until just incorporated. Pour batter into prepared cake pan and spread evenly with a palette knife.
Bake for about 12-15 minutes until cake springy to touch. When cake is done, unmould from pan, remove parchment paper and leave to cool.
Whip fresh cream to peak form and spread evenly onto white sponge cake and place whole strawberries on top.
Gently roll up sponge cake from the edge and refrigerate for few hours until firm. Trim the sides of the cake roll and dust with some icing sugar on top. Decorate it as desired before serving.