How To Make Japanese Fruit Roll Cake

Cakes are served in many sizes, flavors, and textures. This Japanese version of a fruitcake roll is light, spongy, and creamy. Assorted fruits give a wonderful burst of freshness in every bite. You can add whatever fruits you like to this cake.

This is a perfect cake to serve during the summer with a glass of cold juice.

Ingredients:

Cake:

• 4 egg yolks
• 20 grams of sugar
• 40 ml of milk
• 40 grams of oil
• Half a tsp of vanilla extract
• 30 grams of all-purpose flour
• 40 grams of cornstarch
• 4 egg whites
• Salt
• 3/8 tsp of cream of tartar
• 60 grams of sugar

Filling:

• 125 ml of whipping cream
• 20 grams of sugar
• Assorted fresh fruits

Instructions:

• This recipe takes about 45 minutes to prepare. Cake needs to set in the fridge for 4 hours to overnight. Serves 3 to 4.
• Place parchment paper over greased baking pan.
• Separate the egg yolks from the egg whites.
• Add sugar to egg yolks and whisk until sugar is dissolved.
• Pour milk, oil, and vanilla extract into the mixture. Stir until smooth.
• Mix cornstarch and flour.
• Preheat the oven to 170C.
• Whip the egg whites and salt at the lowest speed for 2 minutes.
• Add cream of tartar and continue to whip.
• Gradually add the sugar while whipping the mixture.
• For full instructions please see : recipe-world.net

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