Egg White Roll Cake 蛋白蛋糕卷 {Cookbook Giveaway}

Yesterday was the 7th day of Chinese Lunar New Year which is referred to as Ren Ri 人日(everybody's birthday) and it also happened to be Valentine's day. So how did you celebrate that day with your loved ones? I made a simple cake roll with leftover egg whites. This roll cake is light, soft, moist and filled with whipped cream and fresh strawberries.  A very delicious cake treat not to be missed.

Before you go on reading the recipe, I'm very happy to share this piece of news with you. I have collaborated myself with 9 other foodie bloggers and our cookbook , Flip, Don't Click: 50 Offline Recipes. Thanks to the editor, designer and photographer of Gourmet Living Magazine spending their time and great effort for putting our recipes together in this (bilingual) cookbook, This cookbook (retailing price @SG$21.90) is available for purchase within this week at Popular, Borders and Kinokuniya book stores.
很兴奋跟你们分享我的喜悦。这本新书"愛做菜的網絡紅人“集合了10位部落格网友的美食作品。谢谢食尚品味的编辑,设计师和摄影师让出书的愿望成真！这本中英文食谱书Flip, Don't Click: 50 Offline Recipes将在这个星期内在各大书局開始發售，一本SGD21.90。

To show my appreciation for all readers support to my blog, Anncoo Journal, I'm giving away 5 copies of the cookbook to 5 readers. To take part, simply complete the Rafflecopter below.
为答谢大家一直以来的支持我的部落格，我将会送出5本食谱书给5位位幸运者。参与方法非常简单哦！只需完成以下简单的程序即可。

a Rafflecopter giveaway

This giveaway is open to all Wordwide

Only one entry per person is allowed. Any entrant who enters more than once will be disqualified

这公开与世界各地所有的读者参与

Egg White Roll Cake

      Ingredients:
      3tbsp vegetable oil (I used canola oil)
      60g fresh milk
      20g caster sugar
      40g plain flour
      1/4tsp vanilla powder
      10g rice flour

      4 egg whites (about 140g)
      35g caster sugar

      120g fresh topping cream
      8 fresh whole strawberries

      Method:

• Preheat oven to 160 deg C. Line and brush a 11 x 11 inch cake tray with little oil.
• Combine oil, milk and sugar together in a bowl, blend well. Sieve in plain flour, rice flour and vanilla powder, mix well with a hand whisk.
• Whisk egg whites to foamy and add sugar in batches and beat until peak form.
• Add one-third of meringue to flour mixture and fold in lightly with a rubber spatula, then add remaining meringue and fold through until just incorporated. Pour batter into prepared cake pan and spread evenly with a palette knife.
• Bake for about 12-15 minutes until cake springy to touch. When cake is done, unmould from pan, remove parchment paper and leave to cool.
• Whip fresh cream to peak form and spread evenly onto white sponge cake and place whole strawberries on top.
• Gently roll up sponge cake from the edge and refrigerate for few hours until firm. Trim the sides of the cake roll and dust with some icing sugar on top. Decorate it as desired before serving.

~~~~~~~~~~~~~~~~

蛋白蛋糕卷

      材料：

      3汤匙 菜油

      60克 牛奶

      20克 细糖

      40克 普通面粉

      10克 粘米粉

      1/4茶匙 香草香精粉

      4个 蛋白 （约140克）

      35克 细糖

      120克 植物性奶油

      8颗 草莓

      做法：

• 预热烤箱致摄氏160度。 准备一个11寸方烤盘，底部铺纸刷上少许油，备用。
• 将油，牛奶和糖在碗里混合均匀。萨入粉类，用手打蛋器搅匀。
• 用电动搅拌器将蛋白打至泡泡状态，细糖分次加入，打至硬发性。
• 将1/3蛋白霜拌入白面糊里拌匀，然后倒入剩余的蛋白霜，再次翻拌均匀即可。
• 倒入烤盘里抹平，送进烤箱烤约12-15分钟。 蛋糕烤好后，立刻从烤箱取出，倒扣撕去底部烤纸，待凉。
• 将植物性奶油打发。涂在蛋糕表面，内侧摆上草莓,
• 卷动蛋糕直到另一端，用油纸包好，收进冰箱冷藏数小时。从冰箱取出蛋糕卷，切去两边不整齐的边，撒上适量的糖分，最后按照自己的喜欢装饰表面便可享用。