Ingredient | Two 9-inch Rolls | Two 22cm Rolls |
---|---|---|
Cake | ||
cake flour | 1 cup (4 oz.) | 110g |
corn starch | scant 4 Tbsp. (1 oz.) | 30g |
egg | 8 | 8 |
sugar | ¾ cup + 2 Tbsp (3⅓ oz.) | 180g |
Syrup | ||
sugar | 2 Tbsp. | 2 Tbsp. |
water | 3 Tbsp. | 3 Tbsp. |
rum | 1 Tbsp. | 1 Tbsp. |
Filling | ||
heavy cream | 1⅔ cups | 400ml |
sugar | 4 Tbsp. | 4 Tbsp. |
fresh strawberries | 10 oz. | 300g |
Closer to a strawberry shortcake than the familiar American jelly roll, this curl of tender cake, strawberries, and cream looks as good as it tastes. Roll cakes like this are a perennial favorite in Japan, although you can of course find similar cakes around the world.