Seonkyoung Longest Strawberry Kiwi Roll Cake

Name: Seonkyoung Longest Strawberry Kiwi Roll Cake
Cook time: 50 min
Total time: 50 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 6 eggs; 0.75 cup sugar (for sheet); 0.5 cup + 3 tbsp all-purpose flour; 3 tbsp vegetable oil; 1 tbsp water; 2 cups whipping cream; 0.25 cup sugar (for cream); 2 tbsp honey; 1 tbsp water (for syrup); 0.33 cup diced strawberries; 0.33 cup diced kiwi

A homemade roll cake with a soft sponge, rich whipped cream, and plenty of fresh strawberries and kiwi.

50 min Difficulty Normal Snacks & desserts

Main ingredients

eggs all-purpose flour whipping cream strawberries kiwi honey

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eggs all-purpose flour whipping cream strawberries kiwi honey

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Ingredients needed 6 servings

Recipe

Separate the whites and yolks of 6 eggs. Gradually add 0.75 cup sugar to the whites while beating to form stiff peaks.
Add the yolks one by one to the meringue and mix. Then add 3 tbsp vegetable oil and 1 tbsp water and stir gently.
Sift in the all-purpose flour and fold gently in a clockwise motion from bottom to top to avoid deflating the batter.
Spread the batter evenly on a parchment-lined baking pan. Tap the pan on the counter two or three times to release large air bubbles. Bake in a preheated oven at 190°C for 12–15 minutes.
While the sheet is still warm, roll it up with the parchment paper and let it cool in that shape.
Whip 2 cups cold whipping cream with 0.25 cup sugar until stiff. Warm 2 tbsp honey and 1 tbsp water briefly in the microwave to make honey syrup.
Unroll the cooled sheet, spread the honey syrup evenly, then spread a thick layer of whipped cream. Top with diced strawberries and kiwi.
Using the parchment paper, roll the cake tightly. Refrigerate for at least 20 minutes until firm, then slice into bite-sized pieces to serve.

Make a meringue, fold in flour, bake the sheet, and let it cool.
Whip the cream and prepare the fruit and honey syrup.
Spread syrup, cream, and fruit on the sheet, roll it up, chill, and slice.

Cooking tips

Rolling the sheet while it's still warm helps it hold its shape and prevents cracking when you add the cream later.
When spreading the cream, leave the last 2–3 cm of the sheet bare so the cream doesn't squeeze out when rolling.