Japanese Fruit Roll Cake

Ingredients

• 35 g unsalted butter
• 4 pieces egg yolks
• 38 g sugar (for the yolks)
• 40 g cake flour
• 4 pieces egg whites
• 38 g sugar (for the egg whites)
• 1 lot fruit of your choice (I used 12 Shine Muscat grapes, 10 strawberries, and half an orange)
• 180 ml heavy cream (at least 36% fat)
• 25 g sugar (for the cream)

Method

1. Preheat the oven to 180°C (conventional) or 160°C (convection). Bring water to a boil. Line a 38x25 cm Swiss roll pan with parchment paper, leaving it overhanging the edges.
2. Melt the butter in the microwave and keep it warm over a bain-marie (water at 60°C). Separate the eggs: place the whites in the stand mixer bowl and freeze them for 15-20 minutes, until slightly icy.
3. In a mixing bowl, whisk the yolks with the sugar (38 g) over a bain-marie until the mixture turns pale, thickens, and forms a ribbon (about 40°C). Add the warm melted butter all at once, then remove from the bain-marie.
4. Whip the egg whites: start at low speed, then gradually increase it. When they become foamy, add the sugar (38 g) in three additions while whisking until stiff, glossy peaks form. Whisk one-quarter of the meringue into the yolk mixture.
5. Sift the flour over the mixture and fold gently. Add the remaining meringue and fold with a spatula until uniform. Pour the batter into the pan, spread evenly, and bake for 10 to 12 minutes. Turn it out hot onto a rack, then invert it onto a fresh sheet of parchment paper. Carefully peel away the baking paper and cover with a clean kitchen towel.
6. Prepare the fruit: trim the ends of the strawberries, grapes, and orange to create flat ends. Arrange them in three aligned rows about 25 cm long. Set aside.
7. Whip the very cold heavy cream with the sugar (25 g) until firm. Place the cooled cake on a damp kitchen towel to keep it from sliding. Cut a bevel about 1.5 cm deep along the short edge closest to you.
8. Spread a thin layer of whipped cream over the cake, leaving a 1.5 cm margin around the edges and making it thicker at the front. Arrange the fruit in three rows: strawberries near the front edge, grapes in the middle, and orange segments behind them. Press lightly.
9. Roll up the cake starting from the strawberry edge, keeping it tight. Fold the parchment paper around the roll to hold its shape. Smooth the ends if needed. Refrigerate for at least 30 minutes before serving.
10. Trim the ends for a neat presentation, then slice the cake into portions. Serve chilled.

Nutrition

Per serving

Energy

643.8 kcal

Protein

20.29 g

Carbohydrate

45.77 g

Fat

41.7 g

Fibre

3.71 g

Calcium

92.08 mg

Iron

0.35 mg

Magnesium

6.08 mg