Fruit roll cakes are a type of cake that is made by rolling up pieces of fruit with cream and sugar. They can be served in many ways, including as a dessert, an appetizer, or even as a breakfast dish.

The korean roll cake is a type of fruit roll cake that is popular in Korea. It is made with a thin layer of cream and meringue.

A fruit roll cake with three types of fruit is today’s dessert. I used strawberries, kiwi, and mango in this recipe, but you may use whatever fruit you want. You may use a banana for the mango and muscat (shine muscat) grapes for the kiwi.


  • 3 eggs
  • 80 g of sugar (30g for yolks; 50g for egg whites)
  • 40g milk
  • 30 g oil for cooking
  • 60 grams of cake flour
  • 1 teaspoon of vanilla essence
  • 300 g cream double
  • 30 g of sugar
  • a few fruits (strawberries, kiwi, mango, etc.)


  1. Separate the yolks and whites of the eggs.
  2. Combine egg yolks, sugar, and vanilla essence in a mixing dish. Whip the mixture until it becomes a light yellow color.
  3. In a separate mixing bowl, whip the egg whites with a hand mixer. To make a firm meringue, gradually add sugar while whipping. If you add sugar too soon, the meringue will not expand.
  4. In thirds, fold the meringue into the egg yolk mixture (2).
  5. Mix in the sifted cake flour gently.
  6. Mix milk, oil, and a small portion of the batter in a small mixing bowl before adding it to the remainder of the batter.
  7. Line a baking pan with parchment paper, pour in the batter, and use a scraper to level out the surface.
  8. Preheat the oven to 170°C and bake for 12 minutes. (Because various ovens have varying baking times and temperatures, I suggest monitoring the cake while it bakes.)
  9. Allow the cooked cake sheet to cool fully on a cooling rack. (Remove the parchment paper after it has cooled.)
  10. In a mixing basin, whip the double cream and sugar until stiff. (Refrigerate the whipped cream until you’re ready to use it.)
  11. The fruit should be peeled and sliced up, then blotted dry using a paper towel.
  12. Place the fruit on top of the whipped cream on the top side of the roll cake.
  13. Roll the cake and cover it with whipped cream to keep the fruit bits in place. Only approximately 2/3 of the whipped cream was utilized. The remainder may be used to adorn the plates.
  14. Refrigerate the whipped cream for at least 1 hour to allow it to solidify. (I like to keep it in the fridge for the whole day.)
  15. Serve the cake on a platter, sliced up.


A square baking pan measuring 26x26cm was used.


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