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Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.
In a large mixing bowl, beat the eggs and sugar until light and fluffy.
Add the milk, vegetable oil, and vanilla extract, and continue beating.
Sift in the flour, baking powder, and salt, then fold until smooth.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove from the oven and let it cool for a few minutes. Then, carefully roll the cake while it's still warm, using a clean kitchen towel to help. Let it cool completely.
2. Make the Milk Cream Filling:
In a chilled mixing bowl, whip the heavy cream until soft peaks form.
Add the sweetened condensed milk, powdered sugar, and vanilla extract. Continue whipping until stiff peaks form.
Refrigerate the whipped cream while you prepare the jelly.
3. Prepare the Strawberry Jelly:
In a saucepan, combine the chopped strawberries, water, sugar, and lemon juice. Bring to a boil over medium heat.
Once the mixture starts boiling, reduce the heat and let it simmer for about 5 minutes until the strawberries are soft.
Remove from heat and strain the mixture to remove the solids. Add the dissolved gelatin to the strawberry liquid and stir until fully combined.
Let the jelly cool to room temperature.
4. Assemble the Cake:
Unroll the cooled sponge cake gently and spread an even layer of milk cream filling over the surface.
Drizzle the cooled strawberry jelly over the cream layer, creating a marbled effect.
Carefully re-roll the cake into a log shape and transfer it to a serving plate.
5. Decorate:
Optionally, top the cake with fresh strawberries for extra decoration.
Chill the cake for at least 30 minutes before serving to allow the flavors to meld together.
Serving and Storage Tips:
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