Dragon fruit cream cake roll

Overview

Creamy fruit cake rolls are the ones I make the most at home. You can make them whenever you want. You can change different fruits and it’s easy to make. It’s good for breakfast or afternoon tea. I usually make more inner rolls, but this time I made an outer roll. It’s also very beautiful

Tags

• baking
• children
• afternoon tea
• birthday
• dragon fruit
• egg
• low gluten flour
• salad oil
• vanilla extract
• whipping cream
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Prepare the materials. Divide 70 grams of fine sugar into two parts, one is 20 grams and the other is 50 grams. Separate the egg whites and yolks. The egg white bowl should be water-free and oil-free. I used medium and large eggs. The beaten egg whites are 145 grams and the egg yolks are 95 grams. For reference

   

2. 2 Pour the egg whites and egg yolks into two basins respectively. The egg white basins should be free of water and oil

   

3. 3 Add 20 grams of fine sugar to the egg yolk bowl and beat with a manual egg beater until the sugar dissolves

   

4. 4 Add milk and oil, mix well and then add a few drops of vanilla extract (optional)

   

5. 5 Sift in low-gluten flour

   

6. 6 Gently stir evenly

   

7. 7 Add a few drops of lemon juice to the egg white bowl (optional), add 50 grams of fine sugar, beat with an electric egg beater until wet peaks form, and gently lift the egg beater into a curved corner

   

8. 8 Use a rubber spatula to scoop a large spoonful of the beaten meringue into the egg yolk bowl, and stir evenly

   

9. 9 Pour the mixed egg yolk paste into the egg white bowl and continue to mix evenly

   

10. 10 Pour the mixed cake batter into a baking tray lined with oil paper (the size of the baking tray in the picture is 28*28CM). Gently shake it on the countertop a few times to knock out big bubbles. Place it in the middle layer of the preheated oven and bake at 175 degrees for 18 minutes

    

11. 11 After baking, gently place the cake on the baking grid, tear off the parchment paper around it, cover it with a new piece of parchment paper, and let it cool

    

12. 12 After the cake has cooled completely, turn it over and tear off the parchment paper at the bottom

    

13. 13 Add 30g of fine sugar to 300g of whipping cream and beat with an electric egg beater until it has obvious texture and is not flowing. Cut the dragon fruit and set aside

    

14. 14 Use a spatula to spread a layer of cream on the bottom of the cake. You can spread a little less on the sides, then spread the dragon fruit, and then spread the cream on top of the dragon fruit, especially the gap in the middle of the dragon fruit

    

15. 15 Use a rolling pin to roll the cake tightly with the seam facing down. After rolling, wrap both ends and place in the refrigerator for half an hour to set

    

16. 16 After refrigeration, take it out, open the parchment paper and cut into pieces for consumption