Simple Fruit Roll Cake

I originally found this recipe in a Japanese baking book and later adjusted it slightly to suit my own preferences.

The recipe is designed for a 14 x 26 cm silicone baking tray. If your pan is larger, you should increase the ingredients accordingly — usually doubling the recipe works well.

Depending on the size of the tray I use, I sometimes make two or even three times the amount. This style of cake is intended to be thin and light, so don’t expect a tall or thick sponge.

For the cake shown in the photo, I used only a small amount of whipped cream. Normally, however, adding a generous layer of cream creates a much prettier roll with visible filling throughout the slices.

Ingredients

Sponge Cake

1 egg

20 g caster sugar

30 g plain flour or cake flour

2 tsp milk

Cream Filling

50 ml heavy cream

2 tsp caster sugar

Syrup (Optional)

70 ml water

70 g sugar

2 tbsp Grand Marnier (optional)

Fruit Filling

5–10 strawberries, sliced

1/2 kiwi fruit, sliced

1/2 peach, sliced

Instructions

Step 1

Set the oven to 170°C (338°F). Line the entire baking tray with parchment paper, making sure both the base and sides are fully covered.

Step 2

Crack the egg into a bowl and lightly whisk it by hand before adding the sugar. Use an electric hand mixer on high speed for about 5 minutes, until the mixture becomes pale, airy, and thick like soft whipped cream.

Step 3

Sift the flour into the egg mixture. Carefully fold it in with a spatula while keeping as much air in the batter as possible.

Step 4

Pour in the milk and gently combine everything. Once smooth, transfer the batter into the prepared tray.

Step 5

Bake for approximately 8 minutes.

Step 6

To prepare the filling, whip the heavy cream together with the sugar at high speed until stiff peaks form.

Step 7

Remove the sponge cake from the oven and carefully lift it out of the tray to cool completely.

After cooling, place another sheet of parchment paper over the cake and flip it upside down. Gently peel away the original parchment paper from the sponge.

Step 8

Lightly brush the surface of the sponge with the prepared sugar syrup. Spread a thick, even layer of whipped cream across the cake. Position the sponge near the edge of the parchment paper so it will be easier to roll later.

Step 9

Arrange the sliced fruit in horizontal rows across the cream. Three or four rows usually work best. Leave some space between each row because the filling will shift slightly as the cake is rolled.

Step 10

Fold the bottom edge of the sponge over the filling to begin shaping the roll. Then use the parchment paper to help guide and tighten the cake as you continue rolling.

Step 11

Roll the sponge firmly, similar to rolling up a poster, so the cake becomes compact and holds its shape well.

Chill the cake in the refrigerator for at least one hour before slicing and serving. Decorate the top however you like before enjoying.