Creamy Fruit Cake Roll

Name: Creamy Fruit Cake Roll
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 85g Low-gluten flour; 70g Caster sugar; 5 egg; 50g milk; 50g Salad oil; 4 drops Vanilla extract; 300g Light cream; Some Fruit

by Zero Zero Baking

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Creamy fruit cake, I really love it, and my kids also eat cream first. . Just make it when you want to eat it. You are not afraid to eat non-dairy cream when you make it yourself. With fresh fruit, it tastes much better than what you buy outside.

Ingredients

85g Low-gluten Flour
70g Caster Sugar
5 Egg
50g Milk
50g Salad Oil
4 drops Vanilla Extract
300g Light Cream
Some Fruit

Creamy Fruit Cake Roll

1. Prepare the ingredients, separate the egg yolk and the protein, divide the fine sugar into two portions, one portion is 20 grams, and one portion is 50 grams.

2. Put the egg yolks in a large bowl, add 20 grams of fine sugar in it, and beat with a manual whisk until the sugar is dissolved

3. Add oil and milk

4. Beat until the oil and water are mixed and add a few drops of vanilla extract.

5. Sift in low-gluten flour

6. Beat until mixed without particles

7. Put the egg whites in an egg beater, beat with an electric whisk until coarsely soaked, and then add 50 grams of fine sugar in three times. You can add it while beating.

8. Beat until wet foaming, gently lift the beater head, showing a curved sharp corner

9. Dig a spoonful of the beaten meringue into the egg yolk paste and mix evenly

10. Pour the evenly mixed egg yolk batter into the egg white bowl, and then stir evenly, the cake batter is ready

11. Pour the cake batter into a baking tray lined with greased paper, put it in the middle layer of the preheated oven and heat it up and down at 175 degrees, bake for 17 minutes

12. After taking out the cake, put it upside down on the baking net immediately, tear off the oil paper, turn the oil paper over to cover the top of the cake, after the cake is cool, take a clean piece of oil paper to cover it, and turn the cake over

13. Add 300 grams of whipped cream to 30 grams of caster sugar and beat until it has obvious lines and does not flow.

14. Spread a layer of cream on the surface of the cake, don’t spread too much around it, and put fruit in the middle

15. Roll it up gently with the help of a rolling pin, wrap both ends after the roll, put it in the refrigerator for half an hour to shape, and after the shape is set, take out and cut into pieces.

Tips:
1. The size of the baking pan is 28*28cm
2. Oven for 15-18 minutes, increase or decrease the time appropriately according to your own oven temperature
3. I add a lot of butter, 300 grams is just enough for a roll, you can adjust the amount according to your needs