Simple Fruit Roll Cake Recipes

Steps:

• 1. Preheat oven to 170° C (338° F). Use parchment paper and make sure the whole pan is covered in it (not just the bottom).
• 2. In a bowl, hand mix the egg then add the sugar. Then using a hand mixer (electric) and mix on high for 5min until it almost looks like whip cream (or just time yourself for 5min, I do). It will become fluffy.
• 3. After that, sieve the flour in and with a spatula mix carefully, not losing the fluffiness.
• 4. Add the milk and mix. When it's completely mixed pour it into the pan.
• 5. Cook for 8 minutes.
• 6. For cream: Mix the heavy whipping cream and sugar on high till it reaches peak.
• 7. When you take the cake out of the oven, lift the cake from the pan and let it cool. Once completely cooled, place another piece of parchment paper on top and invert the cake, peeling off the paper from the cake, leave it downside.
• 8. Brush cake with sugar syrup. Take the cream and use a thick layer and cover the cake. Make sure the cake is kind of at one end of the paper too because you will need to roll it.
• 9. Once you have a good layer place fruits (whichever you like) in rows. You can make about 3 maybe 4 rows of fruit. Make sure you also leave a good space in between because when you roll, you're going to need it.
• 10. Once you have all the fruit rows, firmly fold the lower part of the sponge sheet. Then, grab the baking paper and lift it over the sponge sheet.
• 11. Roll it like you're rolling a poster. You want it to become compact. Place it in the fridge for at least an hour before serving. Top with anything you like :)

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, whisk the eggs until pale yellow, about 2 minutes.
• Add in the ¹¹⁄₄ cups (150 grams) sugar and whisk again until combined.
• Mix in oil, baking powder, salt, and vanilla.
• Add in flour, and fold until smooth and combined.
• Pour the batter on a parchment paper-lined baking sheet and spread evenly. Gently tap the baking sheet on the counter to release any air bubbles.
• Bake for 10-15 minutes, or until cooked through.
• Lay out a kitchen towel and sprinkle with powdered sugar.
• Once the cake is done, invert it onto the towel and lift the towel to roll the cake into a log. The towel will wrap into the cake.
• Refrigerate cake for 30 minutes.
• In a bowl, mix the cream cheese, remaining sugar, and vanilla. Set aside.
• Place the cake on the counter and unroll.
• Spread the cream cheese mixture in an even layer over the cake and top with sliced strawberries.
• Tightly roll the cake bake up, this time just using the towel as a guide.
• Top with powdered sugar.
• Slice and serve.
• Enjoy!

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; coat the paper with cooking spray and set aside. , In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in sugar. Stir in the orange zest, lemon juice and vanilla. Sift flour and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , In a large bowl with clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center. Cool in pan on a wire rack for 5 minutes. , Invert onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cake; spread marmalade evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1 hour. Dust with remaining confectioners' sugar. Garnish with orange zest strips if desired.,