Kiwi Cream Roll

Flavor: Creamy; Technique: Baking; Time: 30 minutes; Difficulty: Moderate.

Step-by-Step Instructions for Making Kiwi Cream Roll

Separate egg yolks and egg whites, place them in separate oil-free and water-free containers. Add 10g of sugar to the egg yolks and gently mix with a hand whisk.

Add sunflower oil and mix until fully incorporated.

Add milk and mix well.

Add sifted cake flour.

Use a whisk to mix irregularly until the egg yolk mixture is smooth without lumps, then set aside.

Add a few drops of lemon juice to the egg whites, add sugar in 3 portions, and beat the egg whites until stiff peaks form.

Fold 1/3 of the egg whites into the egg yolk mixture, gently fold until well combined (fold from the bottom to the top, do not stir in circles to avoid deflating the egg whites).

Then pour the mixed egg yolk mixture back into the remaining 2/3 of the egg whites.

Use the same folding technique to mix thoroughly until the egg whites and egg yolk mixture are fully combined.

Pour the cake batter into a baking pan, smooth the top. Shake the pan on the table to remove large air bubbles inside.

Bake at 175°C on the middle rack for 18-20 minutes, adjust according to your own oven temperature. Remove the parchment paper from the cake while it’s still hot.

Whip 200g of whipping cream with 20g of sugar in an ice water bath.

After cooling slightly, spread the whipped cream, sprinkle with kiwi fruit.

Roll up, wrap in parchment paper, and refrigerate for about an hour to set.

Pipe some cream on the surface and decorate with kiwi fruit before serving.