Fruit Cake Roll
Looking for an elegant dessert without the hassle? Try my delightful Fruit Cake Roll using the Savoiardi sponge method, also known as ladyfingers. This quick and sophisticated treat combines the light, airy texture of ladyfingers with a luscious whipped cream filling and a medley of fresh fruits like kiwi, strawberries, and peaches. The best part? You don’t need to spend hours in the kitchen. Dive into this recipe for a refreshing, fruity dessert that's as beautiful as it is delicious!
Ingredients
- 2 large egg whites
- 2 large egg yolks
- 60g granulated sugar (30g divided)
- 60g cake flour
- Icing sugar
- 150g fresh whipping cream
- 15g icing sugar
- Strawberries, yellow peaches, and kiwi (or your favourite fruits)
- Pastry bag with a large round piping tip
Directions
1. Preheat the oven to 180°C. Prepare square baking pan 25cm x 25cm and lined with parchment paper.
2. Separate the eggs into yolks and whites.
3. In a bowl, whisk the egg yolks with half of the granulated sugar until the mixture is pale and creamy.
4. Beat the egg whites with a hand mixer on low speed until they start to form lines. Gradually add the first third of the remaining sugar while beating on high speed. Once incorporated, add the second third of sugar and continue beating until the mixture slightly loosens. Add the final third of sugar and beat until stiff peaks form.
5. Gently fold the egg yolk mixture into the meringue using a rubber spatula. Sift the cake flour over the mixture and fold it with a hand whisk until just combined.
6. Transfer the batter to a pastry bag fitted with round large tip. Pipe the batter in thick lines onto a baking tin lined with parchment paper, leaving about 3mm space between each piped line to allow for expansion.
7. Sift generously icing sugar over the piped batter. Once the sugar has dissolved, sprinkle another layer of powdered sugar.
8. Bake for 11-13 minutes, or until the surface is golden brown.
9. Transfer the baked sponge to a cooling rack and let it cool completely.
10. With a hand mixer beat the fresh cream with 15g of icing sugar until stiff peaks form.
11. Carefully remove the cooled sponge from the parchment paper. Spread an even layer of whipped cream on the flat side of the baked sponge. Add your choice of sliced fruits on top of the whipped cream. Gently roll the cake, then wrap it in plastic wrap and refrigerate for 2 hours.
12. Once chilled, slice the rolled cake into pieces and serve.
Enjoy your delicious homemade fruit-filled rolled cake!