Hi all, this time, I’m going to share how to make snow white roll cake. This is the first roll cake recipe that I made and it turns really good and delicious And I want to share this recipe for all of you, so you can make it at home as well The cake is really soft and moist event though I didn’t use any egg yolks And the cream cheese filling is the best. It’s really smooth and so delicious! Adding the strawberry is an optional but, trust me, you’ll not regret it 😉 So, just let’s get started! First, let’s prepare the dry ingredients Using the milk powder can help to reduce the eggy taste of the egg whites Set aside Next step, we will make a meringue Whisk the egg whites using a handmixer on low speed until they become foamy Once the egg whites are foamy, add sugar little by little Whisk the egg whites until stiff peaks Prepare a bowl with an oil. I am using sunflower oil. You can use any kind of odorless vegetable oil. Transfer the meringue into the oil And mix well until meringue and oil are well incorporated After that, transfer the meringue mixture back to the meringue batter Sift the dry ingredients into a bowl Cut and fold gently to mix all the ingredients to minimize deflation of the meringue Mix well all the ingredients. Prepare a pan which has lined with a baking paper The size of the pan is 26 x 26 cm Spread the cake batter evenly Bake in the pre-heated oven at 170 degrees Celcius for 10 minutes Take the cake out from the pan and let it cool down Meanwhile, let’s prepare the cream filling Mix heavy cream and vanilla extract at low speed Add the confectioners’ sugar little by little After all ingredients has mixed well Add cream cheese (at room temperature) And whisk again until all ingredients is well combined and the texture becomes more thicker Remove the leaves of the strawberries After the cake has cooled down, it’s time to put the cream cheese filling Peel the baking paper around the cake Put the cream cheese filling as desired but shouldn’t be too much Spread it evenly You can see the cream cheese filling is so smooth. That’s really relaxing while I was doing this 😉 Next, put the strawberries in a row And then, cover them with the cream cheese filling Now, it’s time to roll the cake. Peel little by little the baking paper First, make a short fold over the filling and keep some tension in the paper to support the roll along its lenght Peel slowly and gently the baking paper And make another roll by doing the same thing like the first fold Press gently down to keep the roll tight And peel the rest of the baking paper slowly Prepare a cling wrap And put the roll cake on it Wipe the excess cream filling Wrap the roll cake tightly using a cling wrap Store it in the fridge for at least 2 hours and up to overnight. Overnight is better Remove the cling wrap And transfer it to a serving plate Sprinkle it with confectioners’ sugar Decorate with an excess filling. It helps to cover the wrinkle on the surface of the roll cake Btw, I should have cut the edge of the cake before I sprinkle it with confectioners’ sugar. Tha’t’s more easier ;p Tadaaa!!! It’s done! But, I still have something to make this roll cake more prettier. I will add meringue kisses on the top. If you want to know how to make homemade foolproof meringue kisses, please watch my next video 😉 Thank you for watching! If you like this video please like, leave your comments, and share And don’t forget to subscribe! 😉 See you in the next videos! Bye!