Strawberry Kiwi Roll Cake Recipe

By Seonkyoung Longest · 60 min

Ingredients

Instructions

1. Preheat the oven to 375°F. Line an 11x16 inch baking sheet with parchment paper and sift the flour into a bowl.
2. Whisk the egg whites until frothy, about 1 minute. With the mixer on medium-high, gradually add the sugar, 1/4 cup at a time. Beat on high until stiff peaks form, about 5 minutes. Beat in the egg yolks one at a time on low for 1 minute, then add the water and oil and beat for 10 seconds.
3. Fold in the flour with a spatula until fully mixed. Pour the batter onto the sheet, smooth the top, and tap the pan on a hard surface a few times. Bake for 12 to 15 minutes.
4. While the cake is hot, cover it with parchment, flip it onto a cooling rack, and peel off the paper. Let it cool for a couple of minutes while still warm, then roll it from short end to short end with the parchment inside. Let it cool completely, about 10 minutes.
5. Combine the hot water and honey and set aside. Whip the heavy cream with the remaining sugar and vanilla until it holds stiff peaks, without overwhipping.
6. Unroll the cake, diagonally trim one end, brush the honey syrup over the top, then spread on the whipped cream.
7. Scatter the strawberries and kiwi over the cream, roll from the untrimmed end to the trimmed end, and wrap in parchment.
8. Refrigerate for at least 20 minutes to an hour before cutting.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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