Rie's fruit roll cake
Rie's fruit roll cake recipe
Cooking Instructions
- 1
Preheat the oven to 180⁰C or 356⁰F. Prepare a rectangle baking sheet(the width of the pan will be the length of you cake) with parchment paper.
- 2
Beat egg whites until bubbles start to form, then gradually add the sugar for egg whites in and keep beating until semi stiff peaks.
- 3
Beat the egg yolks with the sugar for egg yolks until the sugar is dissolved, add the milk and oil, and mix well, add the flour and whisk until combined.
- 4
Add 1/3of the egg white mixture and whisk well then gently fold the rest into the batter.
- 5
Pour batter into the baking sheet and bake in the oven for 10 minutes
- 6
Whip the cream and powdered sugar together.
- 7
After letting the cake cool a little, transfer into a parchment paper covered surface, spread the cream on top then add the sliced fruits of your choice width wise.
- 8
Roll the cake using the parchment paper underneath then let it cool in the fridge while still in the parchment paper.
- 9
After cooling take off the parchment paper. Dust the top with powdered sugar or any topping of your choice. Then serve.
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