Strawberry Kiwi Roll Cake : สตรอว์เบอรี่กีวีครีมโรล

An easy roll cake which I oftens bake for myself. I like an uncomplicated method, the taste that not too sweet as the others, the way it looks etc.

For the cake :

50g cake flour
1 tbsp. milch powder
1/4 tsp. baking powder
2 eggs, large
1 tbsp. hot water
1/4 tsp. vanilla extract
zest of one lemon
40g granulated sugar
1/4 tsp. salt

Instructions :

Preheatthe oven to 190°C/375°F. Line the bottom of baking tray with parchment paper. Combine the cake flour, mich powder and baking powder together, sifting and set aside.

Seperate egg yolks and egg whites. Put egg yorks in a mixing bowl, add hot water, lemon zest and vanilla extract. Whisk on low speed about 30 seconds. Then turn to high speed and add in sugar little by little while whisking until yolks thick and fluffy.

In another mixing bowl, beat the egg whites with salt until stiff peaks form. Gently fold in the foamy egg whites in the egg yolk. Sift about 1/3 of flour mixture over the egg mixture and fold in carefully with a whisk until incorporated. Sift a futher 1/3 of flour into the batter and fold in, then the rest of flour mixture.

Pour the batter in the baking tray and spreading the cake batter with an offset spatula. Put it in the oven and bake for about 10 minutes. To test if the cake is ready, just press the finger lightly on the center of the cake, if it spring back, that's mean, it's should be so far.

Sprinkle a clean dish towel with confectioners sugar, and take the baked cake out from the oven and immediately invert onto a prepared towel. Remove the parchment paper and roll up the cake while it is still hot and pliable.

For the filling :

120g heavy cream
1 tbsp. sugar
10 strawberries
1 kiwi
powdered sugar

Instructions :

Wash strawberries and wipe them up with the paper towel. Then cut the calyx away. Peel Kiwi and cut in 8 sticks. Beat heavy cream with sugar about 2 minutes or until stiff peaks form.

Unroll the sponge cake and spread with the cream. Place strawberries and kiwi on the cream and reroll. Cover the cake with the towel and chill in the refrigerator for 2 hours. Before serving, dust the cake with powdered sugar and decorate with the rest of cream and strawberry.