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1
Preparations: Combine the cake flour and cocoa and sift.
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2
Melt the butter.
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3
Beat the eggs and combine with half the milk.
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4
Mix the sifted floury ingredients, granulated sugar and salt together in a bowl.
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5
Add the combined milk and eggs a little at a time, and mix some more.
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6
Mix with a whisk until the lumps disappear.
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7
Add the remaining milk bit by bit to make a smooth batter.
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8
Add the melted butter, and mix it well by scooping the batter up from the bottom.
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9
Pass the batter through a strainer or sieve.
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10
Rest in the refrigerator for more than an hour.
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11
Put a small amount of vegetable oil (not listed) to a square omelet or tamagoyaki pan, and heat it up.
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12
Lightly spred out the oil around the pan with a tissue etc.. Pour the batter from Step 5 into the pan and spread it out thinly.
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13
Flip the crepe over when the surface is dry and briefly cook the other side too.
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14
Take the crepe out and put it into a shallow tray or on a plate to cool.
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15
Do not add oil to the pan from the 2nd crepe on.
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16
Make 10 crepes in the same way.
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17
After all the crepes are cooked, cover them with plastic wrap or something to keep them from drying out.
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18
(You can also refrigerate them.)
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19
Put the room temperature cream cheese in a bowl (if it's too stiff soften it up a bit in the microwave), and cream it with a whisk.
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20
Add the heavy cream and granulated sugar, and beat until the mixture feels a bit too liquid.
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21
(Beat it quite thoroughly.)
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22
Wash the strawberries and remove the hulls.
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23
Cut a bit off the tips of the strawberries also.
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24
Spread out 1 crepe and spread it thinly with the cream filling.
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25
Layer another crepe on top, and spread that with the cream filling too.
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26
Repeat for all the crepes to make a stacked-crepe cake.
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27
Finally, spread the cream filling over the last crepe, making the cream thicker on the side closest to you, and line up the strawberries as shown.
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28
Roll the whole thing up in one go, with the cream filling covering the strawberries.
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29
Place the roll with the edge on the bottom and wrap it up in plastic wrap or similar.
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30
Refrigerate for more than 30 minutes.
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31
This helps the cream filling to settle and makes ithe roll cake easier to slice.
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32
After cutting both ends, cut into individual servings and enjoy!
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33
Decorate the top with more strawberries to make it even prettier!
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34
Tip: I recommend stacking up 5~6 crepes per roll.
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35
If you can make 10-12 perfect crepes, you can make 2 roll cakes!
