Just like a classic pinocchio cake, this roll cake is also baked in the usual large oven plate. This recipe provides a roll of 10-12 generous pieces. Instead of dividing the bottom into two, I roll it together like a roll cake. Both neat, good and simple!
Cake:
200 g of soft butter
2 cups powdered sugar
5 egg yolks
3 dl wheat flour
4 tsp baking powder
1 1/2 dl milk
Meringue:
5 egg whites
2 cups powdered sugar
2 dl almond flare
Filling:
4 dl refrigerator shell whipping cream
500 g of fresh strawberries
icing sugar to powder.
Do this:
Set the oven to 150 degrees (upper and lower heat) and cover a plate with baking sheet paper.
Whisk together butter and sprinkle creamy with electric whisk in a bowl. Add one egg yolk at a time and whisk between each egg yolk. Finally whisk the milk. Aim down the dry ingredients and gently turn to a smooth batter. Spread the batter on the baking sheet paper.
Beat the egg whites to a hard foam with electric whisk. Add powdered sugar, a little at a time, while continuing whisking until you get a shiny and firm meringue.
Spread the meringue over the cake batter in the molds. Decorate with the almond leaf. Bake the plate in the middle of the oven for about 30 minutes. Allow the bottom to cool completely before filling and rolling it together.
Rinse the strawberries carefully and allow them to dry on paper towels.
Whip the cream into soft peaks and spread it on the cookie side of the bottom (the meringue side is the one that should be outward as we roll up the pinocchio roll cake.
Cut the leaves off the strawberries and then cut them into smaller pieces. Sprinkle the strawberry pieces over the cream and then roll up the roll cake along the long side.
Place the roll cake on a platter or cutting board before decorating it with icing sugar.
Serve the roll cake directly or store it in the fridge!
TIP!
– Make the pinocchio roll cake gluten-free by replacing the wheat flour with 4 dl gluten-free flour mix.
