Strawberry hug roll, sweet and fluffy, strawberries with cream, super delicious.

Separate the egg whites from 4 eggs, 4 egg yolks, 40 grams of vegetable oil, and 40 grams of milk, and mix evenly until emulsified.

Sift in 40 grams of cake flour, stir evenly, and mix until smooth and free of lumps. Set aside.

Add 10 drops of red velvet liquid.

Set aside after stirring until smooth.

4 egg whites (preferably frozen for 10 minutes in advance), add a few drops of lemon juice or white vinegar, and beat them first until large bubbles appear.

Add 40 grams of white sugar in three portions while whipping (add white sugar at the coarse foam, medium foam, and fine foam stages).

Beat until when you lift the mixer, the egg whites form soft, elastic little peaks.

First, take 1/3 of the egg white mixture and add it to the egg yolk mixture, then fold it evenly with a spatula.

Pour everything back into the egg white mixture, and fold it evenly with a spatula.

Pour the batter into the baking pan from a height. Since the batter is quite thin, just shake the pan to level it out. Tap it twice to get rid of large air bubbles.

Preheat the oven to 180℃, and bake for about 16-20 minutes.

After coming out of the oven, shake it twice to release the heat from the bottom of the baking tray.

Gently cover with a piece of parchment paper and flip it over. Remove the parchment paper from the bottom, then flip it again and cover with a piece of parchment paper to cool.

Roll it up to shape it after it cools down a bit.

350 grams of light cream and 35 grams of granulated sugar, whipped to stiff peaks, will be easier to spread.

Take out the shaped cake body and cut off some at the closure at a 45° angle, so the closure will be rounder.

First, spread a thin layer of cream, place the strawberries on top, then spread some more cream to secure the strawberries. Keep the remaining whipped cream refrigerated for later use.

Lift and press forward, roll it up with the help of a scraper to tighten it, and place it in the refrigerator to chill for about 2-3 hours.

Remember to press the parchment paper tightly before putting it in the refrigerator, and it's best to use transparent tape to prevent the parchment paper from coming loose.

It's best to soak the knife in hot water before cutting; it will be easier to cut.

Cut a slit in the middle, cut halfway but do not cut through.

Squeeze in the whipped cream and add some strawberries for garnish.

Finally, sprinkle a little powdered sugar as a garnish.

Strawberry hug roll is done O(∩_∩)O

It's not perfect, I'll try to make it look better next time O(∩_∩)O

The cake is soft, with strawberries and cream, and it still tastes pretty good.