Strawberry Jelly Roll

Strawberry Jelly Roll

Chiffon cake
90g Cake flour
1/2 tsp Baking powder
3 Eggs, Separate egg yolk and egg whites
1/2 tspVanilla extract
50g Granulated sugar (A)
50g Rice bran oil
75g Milk 
1/8tsp Cream of tartar (or 1/4tsp lemon juice)
1/8tsp Salt
60g Granulated sugar (B)

Strawberry Jelly
140g Strawberry puree
25g Granulated sugar
4g Gelatin sheet
1tsp Lemon juice

200g Whipping cream
20g Icing sugar
1/2tsp Vanilla extract

Strawberry cream
180g Whipping cream
5g Icing sugar
40g Strawberry jam
Pink food coloring (optional)



Bloom the gelatin in iced cold water, for at least 5 minutes.

Put sugar and lemon juice into a bowl of strawberry puree, mix to combine.
Heat in a microwave for 1- 1.30 minutes (600W).

Remove the gelatin from the water, squeeze lightly.

Put into the bowl and stir to melt.
Let it cool completely.

Put in 3cm Half sphere molds, freeze until ready to use.

Preheat an oven to 180C
Line 30×30 cm cake pan with baking paper. 
Sift the flour and baking powder together and set aside.

Put vanilla, and salt into a bowl of egg yolk.
Pour the sugar (A) into the bowl and beat until light in colour.

I use rice bran oil.

 Pour the oil into the bowl and mix until combine.