레인보우 젤리 딸기 생크림 롤케이크 🌈 / Rainbow Jelly Roll Cake / Amazing cake / Cup measure

Ingredients

• 200 g All-Purpose Flour (sifted)
• 100 g Granulated Sugar (divided into three portions)
• 4 large Eggs (room temperature)
• 100 ml Warm Milk (warmed to about 40°C)
• 50 ml Vegetable Oil (neutral oil)
• 1 tsp Baking Powder (ensure fresh)
• 1 tsp Vanilla Extract (pure extract)
• 300 ml Heavy Cream (chilled)
• 100 ml Sweetened Condensed Milk (canned)
• 200 g Fresh Strawberries (hulled and sliced)
• 10 g Gelatin Powder (unflavored, bloom in cold water)
• 200 ml Water (for jelly base)
• few drops each Food Coloring (gel) (rainbow colors (red, orange, yellow, green, blue, purple))
• 1 pinch Salt (enhances flavor)

Instructions

1. Make the vanilla sponge batter

   In a mixing bowl whisk together the flour, 2/3 of the sugar, baking powder, and a pinch of salt. In another bowl beat the eggs, then add warm milk, vegetable oil, vanilla extract and the remaining sugar. Combine wet and dry ingredients until just smooth.

   Time: PT10M

2. Bake the roll‑cake sheet

   Line the baking sheet with parchment paper, spread the batter into an even 1‑cm thick layer, and bake at 165°C (330°F) for 13‑15 minutes until lightly golden and springy to the touch.

   Time: PT15M

   Temperature: 165°C

3. Cool and roll the sponge

   Immediately after removing from the oven, place the hot cake on a silicone cutting board, dust lightly with powdered sugar, and roll it up gently using a clean kitchen towel. Let it cool completely before unrolling.

   Time: PT10M

4. Whip the milk cream

   Combine heavy cream, sweetened condensed milk, and a pinch of salt in a chilled bowl. Using the electric mixer, whip to about 80% volume – the cream should hold soft peaks.

   Time: PT10M

5. Prepare strawberry filling

   Hull the strawberries and slice them thinly. Toss the slices with a spoonful of the whipped cream to lightly coat and set aside.

   Time: PT5M

6. Assemble the roll cake

   Lay the cooled sponge flat, spread a thin layer of whipped cream over the surface, arrange the strawberry slices in a line about one‑third of the way from the left edge, then gently roll the cake again, sealing the edge with a dab of cream.

   Time: PT10M

7. Make the rainbow jelly

   Bloom the gelatin in 50 ml of cold water for 5 minutes. In a saucepan bring the remaining 150 ml water and 30 g of sugar to a boil, add a few drops of one food‑coloring, then stir in the bloomed gelatin until fully dissolved. Boil for 1 additional minute, then repeat for each color, keeping each batch separate.

   Time: PT10M

   Temperature: 100°C

8. Set jelly strands in straws

   Pour each colored jelly slowly into a plastic straw, filling about 2 cm from the tip. Place the filled straws on a tray lined with kitchen wrap and refrigerate for 1 hour until firm.

   Time: PT5M

9. Attach jelly to the roll cake

   Remove the set jelly strands from the straws by gently pushing them out with a clean fingertip. Lay the strands around the rolled cake, securing them with a thin layer of whipped cream. Press lightly to adhere.

   Time: PT10M

10. Final chill and serve

    Wrap the assembled cake tightly with kitchen wrap, place it in the refrigerator and chill for 3‑4 hours to set the jelly and firm the cream. Slice with a sharp knife and serve chilled.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

12 g

Fiber

1 g