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To make cake batter: heat oven to 350º F. With an electric mixer or in a stand mixer, whip eggs and salt until very light and fluffy, 10 minutes with a hand mixer, 6 minutes in a stand mixer. Gradually add the sugar while mixer is going and then beat another four to five minutes.
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Roll Cake. Preheat oven to 150℃ or 302℉. In mixing bowl, add milk and oil, mix with a whisk then sieve flour to the mixing bowl and mix again. Add egg yolks, and food coloring and mix again until well combined. In another mixing bowl, beat over medium high speed the egg white, lemon juice, and sugar.
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Step 1: Prepare the Cake Roll Recipe. Prepare and bake the cake roll recipe as directed. Cake roll recipe tips: Use a 15x10x1-inch pan only. Other pans may be too deep, making removing the cake from the pan difficult. Be sure to grease and flour the pan (or line it with waxed paper or parchment paper) as directed.
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Roll Cake Batter. Fill your saucepan with 2-3" water and bring to a boil over medium high heat until boiling then reduce heat to medium or until water is simmering. Place eggs, sugar and salt into the mixing bowl and blend together with a whisk. Place the bowl with mixture on top of your simmering water.
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Separate 2 of the eggs, placing the yolks in the bowl of a stand mixer fitted with a paddle attachment, and the whites in a different bowl. To the yolks, add the additional yolk, the 2 remaining eggs, 1/2 cup sugar and food coloring, if desired. Beat on high speed for 5 minutes until thick, fluffy and triple in volume.
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Take the decorated paste out of the freezer and pour mixture into the lined tin (11 X13") and smooth with a spatula until evenly spread out. Bake the sponge for 10 minutes. It bakes very fast. When done, and still warm from the oven use the edges of the parchment paper and gently roll the cake a little on all edges.
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Step 2: Trace or free-hand your pattern onto a piece of parchment paper. If you want a specific part of the image to appear on the top of the roll cake, place that part of your pattern about 3/4 of the way down the paper. Before putting the template onto the cookie sheet, spray the pan lightly with pan spray and wipe it around with a paper.
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Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center. Let cool in pan for 5 min. Place cooling rack over cake pan. Flip cake over onto the rack, gently remove paper or mat. The side facing up will eventually become the top of the cake roll.
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DECORATING BATTER INGREDIENTS: 2) 1 Cup Flour. 3) 3/4 Cup Powdered Sugar. 4) 7 Tablespoons Butter. ROLL CAKE INGREDIENTS: 1) 4 Eggs. 2) 1 Teaspoon Cream of TarTar. 3) 1/2 Cup Sugar. 4) 4 Tabelspoons + 1 Teaspoon Butter.
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While the sponge cake roll is cooling rinse the strawberries and pat them dry with a paper towel. . Next. pick out 3 of the best-looking strawberries and reserve them in a cool place to decorate the top of the roll cake with later. Slice the remaining strawberries into thin slices and set them aside.
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Preheat oven to 350°F (177°C). Grease a 12×17-inch baking pan with nonstick spray or butter, then line it with parchment paper so the cake seamlessly releases in step 5. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
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How to make a birthday cake roll. Preheat the oven to 350 degrees. Prep a sheet pan that is approximately 11×17 inches in size. Line with a sheet of parchment (with sides extending at least 2 inches over the short edge), spray with some non-stick spray and sprinkle with a little bit of flour.
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2. Parchment paper: Parchment paper is useful for preventing the cake from sticking to the pan during baking, as well as for rolling the cake without it sticking to itself. 3. Cake board or serving platter: Once decorated, your roll cake will need to be transferred onto a cake board or serving platter for display.
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Make sure to scrape down the sides of the bowl so no thick globs of egg yolk cling to the sides of the bowl. 2. Add water, oil, vanilla, and mix well on high speed. 3. Sift the measured cake flour over the top of the egg mixture. 4. Beat on high with a hand mixer until the batter is thick, about 1 1/2 to 2 minutes.
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Make sure to scrape down the sides of the bowl so no thick globs of egg yolk cling to the sides of the bowl. 2. Add water, oil, vanilla, and mix well on high speed. 3. Sift the measured cake flour over the top of the egg mixture. 4. Beat on high with a hand mixer until the batter is thick, about 1 1/2 to 2 minutes.
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put uncolored spongecake batter in a piping bag or bottle and put some tips of the strawberries on the parchment. freezing it for 10 minutes. remove the tray from the freezer. Now spray the crowns of strawberries on the parchment paper with green colored batter. put it again 10 minutes in the freezer. remove again from the freezer.
