Pure White Angel Roll Cake with Strawberies

Found a good way to make use the left over egg whites from ice cream making...

Egg white 210g (about 6egg whites)
Sugar 60g
Plain Flour 75g
Vanilla Essence A few drops

For the Filling
Fresh Cream 120g
Icing Sugar 10g
Strawberries 5~8pcs (per your liking)

Tools you may need

          
   

1. Prepare the baking pan with baking paper folded into a square or rectangle. Pre-heat oven to 180C.

2. Whisk the egg whisk till foamy.

3. Rain in the sugar gradually to the egg white while whisking (table top mixer comes handy at this moment).

^^ I love my new toy - KitchenAid mixer.

3. Whisk till ribbon stage, fold in flour by using spatula.

4. Pour it over baking tray prepared in step 1, flatten it out using a spatula.

5. Bake the sponge at 180C, for 10mins or till the surface is dry and springy when touched.

6. Cool down the sponge aside.

7. Whip the fresh cream to thick runny texture, add in icing sugar and whip again to blend the icing sugar in well. Cool in the fridge, wait to be used if the cake is still warm.

8. Spread the cream on the sponge evenly, sprinkle the strawberry bites on the cream per desired design.

9. Roll up the cake by using the baking paper as the guide, tuck in the sides then keep the cake in the fridge for at least 2hours to firm up before serving.