Fruit Roll Cake (easy)
The ultimate roll cake with a light and soft sheet, sweet whipped cream, and fresh fruit. It reveals a secret recipe that can't even be compared to a hard, dry roll cake.
4 serving
Within 60 minutes
CJ 제일제당
Ingredients
  • Eggs
    4ea
  • Milk
    20ml
  • whipped cream
    200g
  • Sugar
    20g
  • Strawberry
    6ea
  • Kiwi
    1ea
  • canned tangerine
    8ea
  • canned peach
    1/2ea
Cooking Steps
STEP 1/8
In a round dough bowl, add 3 eggs, 1 egg yolk, 1 bag of sugar mix, and 1 bag of oligo starch syrup, and stir quickly for about 5-6 minutes with an electric hand mixer to make enough foam.
STEP 2/8
Cut strawberries into 2~4 pieces, and cut kiwi and canned peaches into similar sizes as strawberries. Sift the rice flour.
STEP 3/8
Add 1 stick of Castella Bunmix to 1 and mix quickly with a spatula so that there are no lumps. Finally, add 20ml of milk and mix evenly to complete the dough.
STEP 4/8
Place parchment paper in an oven pan and pour the dough to choose the top.
STEP 5/8
Bake in the oven for about 11 minutes and cool enough to complete the sheet.
STEP 6/8
Add sugar to the whipped cream and whip it to make it firm.
STEP 7/8
Place the baked side of the sheet face up on the cutting board. Spread whipped cream evenly on the sheet.
STEP 8/8
Put strawberries, kiwis, tangerines, and peaches on top of whipped cream. Roll up the roll cake as if rolling kimbap, and put it in the refrigerator as it is and leave it for 2-3 hours. Cut into bite-size pieces and finish.
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