Strawberry roll

Bought too many packs of strawberry from Japan. Had to do something with them before they spoil and so the plan to bake almond cookies for Chinese New Year was changed to a strawberry roll.

My pan is not long enough (just realised almost all recipes called for a 15″ by 10″ pan. My small little oven can only make 12″ by 10″. The roll could roll most definitely (my moment of elation was short-lived though). But my filling was a mess! Way too wet and the whole roll is kinda bogged down. The texture is a little too dense and much too sweet.  I think the egg beating process was done a lil too quick. Also, one cup sugar to 4 egg whites following the recipe from I’ve seen recipes with one cup sugar to 5 egg whites and 3/4 sugar to 4 egg whites. I’ll try those next round. Think an oven thermometer might help too. My oven isn’t the best at accuracy. Or maybe I should just find cake flour, and not substitute it with all-purpose flour and cornstarch. Right, so much for my first homemade roll.


1 Response so far »

  1. 1

    Michael said,

    oh how delicious!
    check out my baking blog and tell me what you think:


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