Bursting with Fruit Swiss Roll

I bought a fruit salad and used it in this recipe, it is simply delicious!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 6-8 Prep: 20 min Cook: 10 min

Ingredients

Sponge:
Eggs 3
Flour (Supreme Sponge) 60g
Granulated sugar 60g
Hot water (for bain marie) as required
●Butter 20g
●Honey 1 tbsp
●Milk 2 tbsp
Cream Filling:
Double cream 200ml
Granulated sugar 30g
Vanilla extract 1 tsp
Fruit salad tub 1

Method

1
Lay 3-4 baking sheets in an oven tray to stop the base of the sponge browning.
2
Crack the eggs in a bowl and whisk. Add the sugar a bit at a time and whisk well.
3
Put the hot water in a larger bowl to make a bain marie. Put the smaller bowl (Step 2) into the larger bowl and whisk the egg mixture for 2 minutes.
4
Remove the bowl from the bain marie and whisk with a hand blender for 3-4 minutes until it forms firm peaks.
5
Sift in the flour and fold in lightly with a spatula from bottom to the top.
6
Mix all the ●ingredients and mix well. Scoop one ladle of mixture from Step 5 into the small bowl and combine then return to the large bowl.
7
Pour the mixture into the oven tray and spread evenly. Put into a preheated oven 170C for 10 minutes.
8
Remove and allow to cool.
9
Make the cream filling: put the double cream in a bowl and whisk with a hand blender.
10
Add the granulated sugar a bit at a time, it will firm up in one minute. Make sure it is firm so that it sticks to the sponge.
11
The pale side of the sponge cake will be the top.
12
On the browned side spread the cream filling evenly with a sliding motion carefully so that the sponge doesn't break.
13
Lay the fruit pieces (no juice) in attractive layers, leaving a quarter free space at the top. If there are any strawberries, cut them in 4 slices.
14
Lift the near end of the sponge with the baking sheet and roll over to half way tightly to get a good core.
15
Continue rolling to the end.
16
With any left over cream, fill in any gaps. Keep in the fridge for 10 minutes before serving.
17
I used McDougall's Supreme Sponge flour, it works really well.

Tips & Note

●Try to leave a small amount of cream filling at Step 12 to fill in any gaps at the end

Bursting with Fruit Swiss Roll

I bought a fruit salad and used it in this recipe, it is simply delicious!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 6-8

Prep: 20 min

Cook: 10 min

Ingredients

Sponge:
Eggs 3
Flour (Supreme Sponge) 60g
Granulated sugar 60g
Hot water (for bain marie) as required
●Butter 20g
●Honey 1 tbsp
●Milk 2 tbsp
Cream Filling:
Double cream 200ml
Granulated sugar 30g
Vanilla extract 1 tsp
Fruit salad tub 1

Bursting with Fruit Swiss Roll

Recipe ID :1904 Posted on 24 MAY 2016

Serves 6-8

Prep 20min
Cook 10min
views 3,994
printed 36

saved 0

I bought a fruit salad and used it in this recipe, it is simply delicious!

Share

Ingredients

Print Ingredients Email Ingredients
3
60g
60g
as required
20g
1 tbsp
2 tbsp
200ml
30g
1 tsp
1

Method

Prep
20min
Cook
10min
1
Lay 3-4 baking sheets in an oven tray to stop the base of the sponge browning.
2
Crack the eggs in a bowl and whisk. Add the sugar a bit at a time and whisk well.
3
Put the hot water in a larger bowl to make a bain marie. Put the smaller bowl (Step 2) into the larger bowl and whisk the egg mixture for 2 minutes.
4
Remove the bowl from the bain marie and whisk with a hand blender for 3-4 minutes until it forms firm peaks.
5
Sift in the flour and fold in lightly with a spatula from bottom to the top.
6
Mix all the ●ingredients and mix well. Scoop one ladle of mixture from Step 5 into the small bowl and combine then return to the large bowl.
7
Pour the mixture into the oven tray and spread evenly. Put into a preheated oven 170C for 10 minutes.
8
Remove and allow to cool.
9
Make the cream filling:put the double cream in a bowl and whisk with a hand blender.
10
Add the granulated sugar a bit at a time, it will firm up in one minute. Make sure it is firm so that it sticks to the sponge.
11
The pale side of the sponge cake will be the top.
12
On the browned side spread the cream filling evenly with a sliding motion carefully so that the sponge doesn't break.
13
Lay the fruit pieces (no juice) in attractive layers, leaving a quarter free space at the top. If there are any strawberries, cut them in 4 slices.
14
Lift the near end of the sponge with the baking sheet and roll over to half way tightly to get a good core.
15
Continue rolling to the end.
16
With any left over cream, fill in any gaps. Keep in the fridge for 10 minutes before serving.
17
I used McDougall's Supreme Sponge flour, it works really well.

Tips & Note

●Try to leave a small amount of cream filling at Step 12 to fill in any gaps at the end

HOME
Tobuchan
I’ve got 252 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
Napolitan spaghetti was born in Yokohama, Japan!
Spaghetti, Onion, Green pepper, Mushrooms (medium), Frankfurter long sausages, Butter, Ketchup, Salt & pepper, Milk, Ketchup (chaser), Parmigiano Reggiano (grated)
HOME
I used freeze-dried tofu in this recipe, it's very handy if you can't get fresh tofu.
Tofu, Chilli powder, Dashi granules, Noodle stock (mentsuyu), Mirin, Sake (or white wine), Soy sauce, Spring onions, Frozen prawns, Potato starch in a bit of water
HOME
Parma ham, mozzarella cheese, tomatoes, olive oil... It's 100% Italian style!
Sushi Rice, Spring onions, Parma ham slices, Mozzarella cheese, Tomatoes, Extra virgin olive oil, Black pepper
HOME
Traditional and simple carbonara as cooked by Antonio Carluccio.
Tagliatelle, Olive oil, Pancetta, Eggs, Egg yolk, Parmigiano reggiano, Black pepper
HOME
Microwave the marshmallows for 2 minutes and mix with popcorn, it's great fun to make with the kids.
Popcorn, Marshmallow, Butter
HOME
Cooked in red wine and butter, the secret ingredient is the miso!
Chicken livers, Onion (large), Butter, Red wine, Honey, Golden syrup, Light soy sauce, Mirin, Miso (red), Baguette, Mayonnaise, Lettuce leaves
HOME

Similar Recipe

It's a wonderful combination to eat azuki with matcha!
Sponge:, Eggs, Flour, Granulated sugar, ●Butter, ●Honey, ●Milk, Cream Filling:, Double cream, Vanilla extract, Matcha powder, Hot water, Tinned azuki beans
The French make this at home in rhubarb season, it's a lovely hot dessert.
Rhubarb, Butter (to rub), Eggs, Sugar, Salt, Melted butter , Milk, Double cream
Nanita
PRO
Can you believe tofu can be used to make this delicious dessert?
Tofu (soft), Chocolate (68% cocoa), Double cream, Grand Marnier, Fruit for garnish
Nanita
PRO
Use shop bought puff pastry to make instant delights!
Puff pastry sheet, Bananas, Chocolate chips, Egg, Flour for dusting
KitchenCIB
HOME
Soft and wobbly, soon disappears...it's a delight!
Egg yolks, Granulated sugar, Milk, Gelatine sheets, Matcha powder, Hot water, Double cream, Vanilla extract
Nuko@York
HOME
A smooth dessert with a real flavour of bananas.
Strawberries, Banana, Natural plain yogurt, Mint for garnish, 【A】, Whipping cream, Sugar

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME