ビスキュイフルーツロールケーキの作り方・レシピ biscuit fruits rollcake recipe｜Coris cooking

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.

Prepare a piping bag with a large round tip and preheat the oven to 180°C (356°F).

Separate the egg yolks and egg whites, using chilled eggs for better meringue stability.

Line a 27cm square roll cake pan with baking paper.

In a mixing bowl, beat the egg whites with a hand mixer, adding the granulated sugar in three parts, beating well after each addition until a shiny meringue forms with stiff peaks.

Add the egg yolks to the meringue and mix gently.

Sift the cake flour into the mixture and fold gently with a rubber spatula until no flour remains (about 32 folds).

Transfer the batter to the piping bag and pipe it onto the lined roll cake pan, making it about 1.5 times the width of the piping tip.

Sift powdered sugar over the piped batter twice to ensure a light texture when baked.

Bake in the preheated oven for about 14 minutes.

Once baked, drop the pan to release steam, remove the cake from the pan, and cool on a wire rack.

Cut your preferred fruits: strawberries (whole), kiwi (1/8 cut), and orange (segmented).

In a bowl, whip the heavy cream and sugar over ice water until stiff peaks form to make crème chantilly.

Carefully peel off the baking paper from the cooled biscuit roll and place a new sheet of baking paper on top, flipping it over.

Spread a layer of crème chantilly over the surface, leaving a 3-5cm gap at the front.

Arrange the cut fruits on top, then cover with the remaining crème chantilly.

Roll the cake tightly around the fruits, ensuring no air pockets remain.

Chill in the refrigerator for about 30 minutes to stabilize the cream.

Cut the roll cake with a hot knife for clean slices.

Cooking Techniques

Spice Level:

Dietary

Allergens