Rie's fruit roll cake

Rie's fruit roll cake

6-8 people

25 mins


  1. For the cake
  2. 4 egg whites
  3. 50 g sugar(for egg whites)
  4. 4 egg yolks
  5. 30 g sugar(for egg yolks)
  6. 50 ml milk
  7. 50 ml canola or any type of oil(neutral tasting)
  8. 70 g flour
  9. For the filling
  10. 150 ml whipping cream
  11. 2 tbsp powdered sugar
  12. Sliced fruits of choice
  13. Powdered sugar (for dusting)


  1. 1
    Preheat the oven to 180⁰C or 356⁰F. Prepare a rectangle baking sheet(the width of the pan will be the length of you cake) with parchment paper.
  2. 2
    Beat egg whites until bubbles start to form, then gradually add the sugar for egg whites in and keep beating until semi stiff peaks.
  3. 3
    Beat the egg yolks with the sugar for egg yolks until the sugar is dissolved, add the milk and oil, and mix well, add the flour and whisk until combined.
  4. 4
    Add 1/3of the egg white mixture and whisk well then gently fold the rest into the batter.
  5. 5
    Pour batter into the baking sheet and bake in the oven for 10 minutes
  6. 6
    Whip the cream and powdered sugar together.
  7. 7
    After letting the cake cool a little, transfer into a parchment paper covered surface, spread the cream on top then add the sliced fruits of your choice width wise.
  8. 8
    Roll the cake using the parchment paper underneath then let it cool in the fridge while still in the parchment paper.
  9. 9
    After cooling take off the parchment paper. Dust the top with powdered sugar or any topping of your choice. Then serve.