Rie's fruit roll cake Recipe

Categories: Recipes

Rie's fruit roll cake Recipe

Rie's fruit roll cake

Rie's fruit roll cake. Make frosting: In a large bowl beat. Tips and Tricks for Making this Triple Berry Angel Food Cake Roll:. You don't need any special equipment for making this cake roll, but you will need a good rimmed baking sheet, a clean kitchen towel and some parchment paper.; If you're not as lame as me and you actually make angel food cake from scratch (and you have a dozen or so eggs to spare, which we never seem to!), feel free to go. A co-worker shared the recipe for this elegant cake roll. This from-scratch sponge cake has a hint of orange in every bite.and is wonderful served. Make Rie's fruit roll cake using 13 ingredients and 9 steps easily.

Ingredients

You need of For the cake
You need 4 of egg whites
Prepare 50 g of sugar(for egg whites)
You need 4 of egg yolks
It’s 30 g of sugar(for egg yolks)
You need 50 ml of milk
You need 50 ml of canola or any type of oil(neutral tasting)
You need 70 g of flour
It’s of For the filling
Prepare 150 ml of whipping cream
You need 2 tbsp of powdered sugar
Prepare of Sliced fruits of choice
It’s of Powdered sugar (for dusting)

Steps

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..
Beat egg whites until bubbles start to form, then gradually add the sugar for egg whites in and keep beating until semi stiff peaks..
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..
Add 1/3of the egg white mixture and whisk well then gently fold the rest into the batter..
Pour batter into the baking sheet and bake in the oven for 10 minutes.
Whip the cream and powdered sugar together..
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..
Roll the cake using the parchment paper underneath then let it cool in the fridge while still in the parchment paper..
After cooling take off the parchment paper. Dust the top with powdered sugar or any topping of your choice. Then serve..

Once you've mastered the roll cake technique, you can switch up the recipe to make. After they colonized in their jars, I dunk and rolled four cakes and chose not to dunk and roll the fifth. Be sure you are not OVERBAKING the cake, this will dry it out and cause it to break. Try the lower end of the baking time first. Roll the cake while still warm, if you wait too long after removing it from the oven it will break.

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