Fruit cake roll - by Phoebe Lim

Recipe:
4 eggs
Sugar 80g
Cake flour 55g
 
Filling:
Whipping cream 150ml
Strawberries & blueberries

  Method:
1) Beat eggs and sugar into a bowl over a hot water bath and whisk til thick.

2) Sift in the cake flour by portions and continue beating. Beat until the batter is smooth and creamy.

3) Pour into the pan with parchment paper. Drop the pan onto table for few times to remove air bubbles.

4) Bake at 180° for 15min. (as my oven is portable & small, so I set 160-170° for abt 25 - 30min.)

Filling:
1) Add whipping cream (option: add vanilla essence or lemon zest) into a bowl and beat til stiff peak, then freeze it.

2) Spread the whipped cream onto the sponge cake, then place the strawberries & blueberries on it.

3) Roll up slowly, then remove the parchment paper.

4) Wrap in plastic sheet and chill in the fridge for few hours before serving. Enjoy baking 


 There are many versions of recipe for sponge cakes for the cake roll which we can try according to our liking. Still got space to make the texture better. Cheers