Fruity Roll Cake
Fruity Roll Cake
YouTube ‘Daso’ Channel’s Special Recipe: Aromatic Fruit Roll Cake
Packed with colorful fruits! This Fruit Roll Cake recipe features a soft sponge cake and sweet cream, making it as beautiful as it is delicious.
Cake Sheet- 3 large eggs
- 1 large egg yolk
- 100g cake flour (low-gluten flour)
- 110g granulated sugar
- 26g unsalted butter
- 40g milk
Cream and Topping- 250g cold heavy cream
- 25g granulated sugar
- 1 can fruit cocktail (drained)
- 250g cold heavy cream
- 25g granulated sugar
- 1 can fruit cocktail (drained)
Cooking Instructions
Step 1
In a large bowl, combine the 3 large eggs, 1 egg yolk, and 110g of granulated sugar. Whisk them together until well combined.
Step 2
Prepare for a double boiler. Fill a pot with hot water and place the bowl with the egg mixture on top. Gently heat the mixture, stirring constantly with a whisk, until it’s warm to the touch and the sugar has dissolved. (Around 60°C or 140°F is ideal.)
Step 3
In a separate small bowl, combine 26g of unsalted butter and 40g of milk. Place this bowl over the pot of hot water (double boiler) and let it gently melt the butter.
Step 4
Using an electric mixer or a whisk, whip the warmed egg mixture. Continue whipping until it becomes pale ivory in color and reaches a ribbon stage – when you lift the whisk, the batter should fall in a ribbon that stays on the surface for a few seconds. This creates a light and airy base.
Step 5
Sift the 100g of cake flour into the whipped egg mixture in 2-3 additions. Gently fold the flour into the batter using a spatula, using a cutting motion. Be careful not to overmix, as this can develop gluten and make the cake tough. Mix just until no streaks of flour remain.
Step 6
Slowly pour the melted butter and milk mixture (from step 2) around the edges of the batter. Gently fold it in with a spatula, trying not to deflate the air. It’s important to mix this quickly before the butter mixture settles at the bottom.
Step 7
Pour the combined batter into a prepared 30×30 cm (approx. 12×12 inch) roll cake pan lined with parchment paper. Spread the batter evenly to the edges. Gently tap the pan on the counter a few times to release any large air bubbles.
Step 8
Bake in a preheated oven at 200°C (400°F) for about 10 minutes. The cake should be lightly golden brown on top and spring back when gently touched. It’s important to work with the cake while it’s still warm to prevent it from cracking when rolled.
Step 9
While the cake sheet is baking, prepare the cream. In a clean, chilled bowl, whip 250g of cold heavy cream with 25g of granulated sugar until stiff peaks form. Once the cake is out of the oven, immediately invert it onto a wire rack, peel off the parchment paper, and let it cool completely. Inverting it while warm helps release the parchment easily.
Step 10
Once the cake sheet is completely cool, trim off the slightly hardened edges with a knife. This will help create a neater roll.
Step 11
Spread the whipped cream evenly over the cooled cake sheet. Apply it thinly near the edges where the roll will start and make it slightly thicker in the center. This technique helps the roll hold its shape nicely.
Step 12
Arrange the drained canned fruits in a single line slightly below the center of the cream, where you will begin rolling. Avoid using too much fruit, as it can cause the roll to break.
Step 13
Now, roll the cake. Using the parchment paper or a spatula to help lift, carefully and tightly roll the cake from the edge over the fruits. Roll it firmly, similar to making a sushi roll, to ensure it holds its shape. Wrap the rolled cake tightly in parchment paper or plastic wrap to maintain its form and refrigerate for at least 20 minutes to set.
Step 14
Once chilled and set, slice the roll cake into desired portions (about 2-3 cm or 1 inch thick) and serve. Enjoy your beautiful and delicious Fruit Roll Cake! You can garnish with extra cream or fruits if desired.
