# Fourth Baking Contest and is Love to Eat Festival# Fruit Cake Roll

Name: # Fourth Baking Contest and is Love to Eat Festival# Fruit Cake Roll
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 85g Cake flour; 5 egg; 40g milk; 40g (protein paste) oil; 10g (light cream) Sugar; several Strawberry; several Mango; A pack Blueberry jam; 100g Light cream

by Meimeijia's Kitchen

4.7 (1)

Favorite

Difficulty

Hard

Time

Serving

The weather gets warmer, and my mood is beautiful every day. The fruit shop has more and more varieties of fruits. On the way to and from get off work, every time I was tempted, I took a big bag to go home today.
Looking at this colorful fruit, I can't help but want to toss and roast it.
I really want to pile all the beautiful fruits on the cake. . .
Mango, strawberry, jam... This fruity cake roll with rich ingredients will make you fall in love with it too. "

Ingredients

85g Cake Flour
5 Egg

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40g Milk

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40g (protein paste) Oil

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10g (light cream) Sugar

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several Strawberry
several Mango
A pack Blueberry Jam
100g Light Cream

# Fourth Baking Contest and is Love to Eat Festival# Fruit Cake Roll

1. All the ingredients are ready

2. Separate the egg whites and yolks, put the egg whites into a clean oil-free and water-free container, add 60 grams of sugar in portions, and beat until stiff foaming

3. Add water and oil to the egg yolks, stir well and sift into the low powder

4. Stir evenly with a spatula

5. Mix the egg white paste and egg yolk paste, mix well

6. Pour it into a baking dish lined with greased paper, shake it vigorously to shake out the big bubbles in the paste

7. Put it in the oven and bake at 180 degrees for 20 minutes

8. Take out the baked cake roll and place it on the grill, tear off the greased paper and cover it lightly

9. Add 10% sugar to the cream and whip

10. Turn over the cake slice, spread the cream on the front and sprinkle with diced mango

11. Roll it up and put it in the refrigerator to set

12. After the shape is completely set, take out and cut into sections, squeeze blueberry jam, and decorate with strawberry slices.

Tips:
1. When cooling the cake, cover it with oil paper lightly to keep the cake moist and not easy to crack when rolled.
2. Roll the cake roll when it is slightly hot. If it is completely cool, it will easily crack during operation.
3. Put cream and fruit on one end. If you put them all on, the roll will be bigger, so you can reduce one egg.