Swiss Roll Fruit Cream Cake Roll

Swiss Roll Fruit Cream Cake Roll

Overview

My favorite is this cake with cream and fruit. The cake is also soft and elastic. Not much sugar is added, and it is not too sweet. When paired with animal cream, it is not greasy at all.

Tags

Ingredients

Steps

  1. Prepare the ingredients, sift the flour, line a baking sheet with oil paper and set aside. 60 grams of sugar for cakes and 20 grams for whipping cream. Separate and package in advance

    Swiss Roll Fruit Cream Cake Roll step 1

  2. Separate the egg whites, and put the egg whites and yolks into different egg beating bowls. Add 20 grams of fine sugar to the egg yolk bowl, beat with a manual egg beater until the sugar dissolves, then add salad oil and milk, beat until the oil and water are mixed, sift in the powder, and mix well with a manual egg beater

    Swiss Roll Fruit Cream Cake Roll step 2

  3. Add a few drops of lemon juice to the egg white bowl, beat with an electric egg beater until it reaches a rough foam, then add 40 grams of fine sugar in three batches while beating, beat until wet foam, lift the egg beater to form a curved corner

    Swiss Roll Fruit Cream Cake Roll step 3

  4. Use a rubber spatula to scoop a spoonful of the beaten meringue into the egg yolk batter bowl, and stir evenly

    Swiss Roll Fruit Cream Cake Roll step 4

  5. Pour all the mixed egg yolk batter into the meringue and continue to mix evenly. The cake batter is ready

    Swiss Roll Fruit Cream Cake Roll step 5

  6. Pour the cake batter into a baking pan lined with greaseproof paper, and tap it a few times to pop out any big bubbles. Place in the middle rack of the oven at 140 degrees and bake for 20 minutes. (The baking pan in this picture is about 27*30 in size)

    Swiss Roll Fruit Cream Cake Roll step 6

  7. Take out the baked cake, peel off the parchment paper around it and let it sit for two minutes

    Swiss Roll Fruit Cream Cake Roll step 7

  8. Turn the cake upside down on the baking mesh, peel off the parchment paper at the bottom, then cover it on top and wait until it cools

    Swiss Roll Fruit Cream Cake Roll step 8

  9. While the cake is drying, cut the fruit into cubes, add 20 grams of fine sugar to the animal whipping cream and beat until the cream stops flowing and has obvious lines

    Swiss Roll Fruit Cream Cake Roll step 9

  10. After the cake has cooled completely, remove the parchment paper on the surface, spread a piece of clean parchment paper, turn the cake over, then spread the cream on top, and then add the fruit. The cream should not be completely covered

    Swiss Roll Fruit Cream Cake Roll step 10

  11. Use a rolling pin to roll up the cake (if it is easy to move when rolling, you can hold the end of the rolling pin with one hand and hold the other end of the cake slightly with the other hand)

    Swiss Roll Fruit Cream Cake Roll step 11

  12. After the cake roll is rolled, with the seam facing down, wrap it up and refrigerate for 2 hours to set

    Swiss Roll Fruit Cream Cake Roll step 12

  13. Take out the cake roll, cut off both ends, put the remaining cream into a piping bag, cut a small opening at the mouth of the bag, and pipe out the pattern on the cake

    Swiss Roll Fruit Cream Cake Roll step 13