別立て【フルーツロール】【Fruit rollcake】の作り方/パティシエが教えるお菓子作り！

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is dairy-free and lighter.

cake flour

🥗Healthier: all-purpose flour

💰Cheaper: self-rising flour

All-purpose flour is more commonly available.

Line a baking sheet with parchment paper, making sure to get the corners right.

Break up the egg yolks with a whipper, add granulated sugar and mix together.

Add milk and oil at once and mix.

Sift in the flour and mix from the center a little at a time.

Add the sugar to the egg whites at once to make a meringue with firm edges.

At low speed, shape the bubbles.

Add 1/3 of the meringue to the base and gently combine with a whipper to scoop it up.

Add all the base to the meringue. Using a rubber spatula, combine until evenly distributed.

Pour the batter onto the baking sheet and use a card to spread the batter to the four corners first. After that, even out the dough by rotating the baking sheet.

Bake at 180℃ for about 15 minutes.

Remove from the baking sheet by shocking from a low position immediately after removing from the oven. Peel off the paper from the sides, place a piece of baking paper on top for rolling, and turn over to cool.

Add granulated sugar to the cream and beat to 7 minutes while running under ice water.

Cut the fruit: strawberries into quarters lengthwise, kiwi halves cut lengthwise into quarters, oranges into segments, and bananas in half lengthwise into quarters.

Spread the cream on the dough, leaving the end of the roll thin.

Arrange the fruits, leaving a little space between them for the cream.

Make a central axis and roll the dough as if you were rolling it at once without putting any effort.

Fill both sides with the leftover cream and tighten using a ruler. Cool in the refrigerator.

When cutting, place the knife in hot water or on the fire and wipe off any dirt with a cloth.

Cooking Techniques

Spice Level:

Allergens