Between work, club event and uni I haven’t actually been able to spend any quality time with friends. I think you loose sight of things like this especially when you have so much to do and so many plans and goals. So I think I managed to hook a good group with this baby here 😛
10 egg whites
1 cup sugar+ 1/2 cup sugar (keep separate for the filling)
1 cup veg oil
2 cups flour
1tsp cream of tartar
800ml thick cream
1/2 cup icing sugar
1tsp baking powder
250gr chopped strawberries
2 gelatine sheets
3/4 cups of milk
Jar of mixed berries Jam
250 gr cream cheese
For the Roll:
Turn oven on 180°. Spray two rectangular trays and a round cake tin (9inch) with oil, line with parchment, spray the parchment also and then sprinkle with some flour.
In a bowl mix flour, 2cups sugar, baking powder. In another bowl whisk yolks, oil, water and beat until pale and then add the dry ingredients. If the batter is too sticky or hard to mix, add drops of water till it becomes liquid.
With clean and dry whisks, beat the egg whites in a separate bowl to reach stiff peaks. Add cream of tartar when peaks start forming. With a metal spoon, add half of the eggs whites in the batter and fold in. Add the rest once it’s combined evenly.
Pour the batter int the trays, avoid making them overflow and then pour a thin layer in the round cake tin or whatever is left. This is the doubled amount and slightly changed recipe that i found so it should be more than enough to fill all three trays.
When they are completely cooled unroll and spread a layer of cream cheese and top it with jam. Roll again and place in the fridge for it to set, so when you cut it, it will be clean cut and not messy (which is what happened with the second roll I did. I was in a rush and didn’t let it set, so all the jam came out and it didn’t look as neat as it should’ve).
Cover the bowl with the slices. Make sure there are no gaps, so you can mould and lightly press on the slices to fit perfectly. Spread the whipped cream in the bowl. This is close any potential holes 🙂 Put it in the fridge.
Sink the gelatine in water to soften it. In saucepan, mix the milk and the rest of the sugar, let it heat till it starts simmering. Take off from heat and add the gelatine till combined. Place the saucepan in a bowl of cold water to let it cool quicker.
Get the cream out of the fridge, add the milk and the chopped strawberries. It will look very liquid. Now get the caked bowl and pour the cream-gelatine inside. Now cover with the round cake layer you made previously. Make sure it covers all the surface, tuck it in slightly. Put in the fridge for at least 2 hours. I put at the very back as it is the coldest. I was terrified it wasn’t going to work!
It was delicious! As a tip for next time I would maybe add an extra gelatine or do a different filling, cuz as I was cutting the slices it sort of came apart as the cream is really soft. So If I had some kind of mousse or even ice cream would be amazing, it would’ve kept its shape for longer.