Simple Fruit Roll Cake Food

SIMPLE FRUIT ROLL CAKE

Steps:

• 1. Preheat oven to 170° C (338° F). Use parchment paper and make sure the whole pan is covered in it (not just the bottom).
• 2. In a bowl, hand mix the egg then add the sugar. Then using a hand mixer (electric) and mix on high for 5min until it almost looks like whip cream (or just time yourself for 5min, I do). It will become fluffy.
• 3. After that, sieve the flour in and with a spatula mix carefully, not losing the fluffiness.
• 4. Add the milk and mix. When it's completely mixed pour it into the pan.
• 5. Cook for 8 minutes.
• 6. For cream: Mix the heavy whipping cream and sugar on high till it reaches peak.
• 7. When you take the cake out of the oven, lift the cake from the pan and let it cool. Once completely cooled, place another piece of parchment paper on top and invert the cake, peeling off the paper from the cake, leave it downside.
• 8. Brush cake with sugar syrup. Take the cream and use a thick layer and cover the cake. Make sure the cake is kind of at one end of the paper too because you will need to roll it.
• 9. Once you have a good layer place fruits (whichever you like) in rows. You can make about 3 maybe 4 rows of fruit. Make sure you also leave a good space in between because when you roll, you're going to need it.
• 10. Once you have all the fruit rows, firmly fold the lower part of the sponge sheet. Then, grab the baking paper and lift it over the sponge sheet.
• 11. Roll it like you're rolling a poster. You want it to become compact. Place it in the fridge for at least an hour before serving. Top with anything you like :)

EASY FRUITCAKE

Steps:

• Heat oven to 160C/140C fan/ gas 3. Grease and line the base of two 20cm springform cake tins with baking parchment.
• Stir together the oil and sugar, add the eggs, flour, baking powder, spices and juices, and mix thoroughly with a wooden spoon until pourable and reasonably runny. Gently fold in the fruit, then divide the batter evenly between the tins. Bake for 20-25 mins or until a skewer inserted in the centre comes out clean, then leave to cool.
• When cool, remove from the tins and sandwich the cakes together with jam. Sieve some icing sugar on top to serve.

ANGEL FOOD CAKE ROLL

Steps:

• Preheat oven to 350°. Line an ungreased 15x10x1-in. pan with parchment., Prepare cake batter according to package directions. Transfer to prepared pan. Bake until top springs back when lightly touched, 15-20 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Whisk together yogurt, pudding mix and, if desired, food coloring. Fold in whipped topping. , Unroll cake; spread yogurt mixture over cake to within 1/2 in. of edges. Roll up again, without towel. Cover tightly and freeze. Remove from freezer 30 minutes before slicing.

SWISS ROLL

Steps:

• Despite appearances, Swiss rolls are in fact very simple to make. The cake itself has no butter in it, so you can feel justified in spreading it with lashings of jam and whipped cream. Use any kind of jam you like; apricot or blackberry, for instance, would do just as well as raspberry or strawberry.
• Preheat the oven to 375 degrees F.
• Line the base of a 10 by 15-inches Swiss roll or jelly roll pan with greaseproof or parchment paper. Brush the base and sides of the pan with melted butter, and dust with flour.
• In a large bowl or in an electric food mixer, whisk the eggs, and sugar together, until light and fluffy, and then add the water, and vanilla extract.
• Sift in the flour, about a third at a time, and using a large metal spoon, fold it into the egg mixture.
• Pour the mixture gently into the prepared pan, and bake in the oven until the center of the cake is slightly springy and the edges have shrunk a little from the sides of the tin, about 12 to 15 minutes.
• Spread out a piece of parchment paper (slightly larger than the tin in size) on a work surface and sprinkle evenly with caster sugar (this stops the roll from sticking to the paper). Turn or invert the pan onto the sugared parchment paper, and then carefully remove the tin and parchment paper from the bottom of the cake.
• Place a slightly damp, clean tea or kitchen towel over the cake while it cools- this will prevent it from drying out and cracking when you roll it.
• When the cake is cool, spread the jam sparingly over the cake, leaving a 1-inch border. Repeat with the whipped cream. With the longest side facing you, roll up the Swiss roll away from you, then transfer to a plate to serve. Sprinkle the cake with caster sugar or dust with icing sugar to finish.