Mixed Fruit Roll Cake (Bánh Bông Lan Cuộn)

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Mixed Fruit Roll Cake (Bánh Bông Lan Cuộn)
Mixed Fruit Roll Cake (Bánh Bông Lan Cuộn)

Our daughter asked if we could make some dessert for her for the holidays. So we made this recipe for her, Mixed Fruit Roll Cake (Bánh Bông Lan Cuộn). It is a soft, fluffy, and spongy cake, filled with delicious homemade whipping cream and layered with fruitcake mix. You can use pre-made fruitcake mix and use fresh chopped fruit. This is a great dessert and a great treat in parties and celebrations. In the end, our daughter enjoyed both making and finally eating the cake with her bare hands :).

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Delicious dessert recipe for kids, Mixed Fruit Roll Cake (Bánh Bông Lan Cuộn). It's colorful and eye-catching for our kids, and it's also deliciously sweet.
Course Desserts
Cuisine European
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
For the Cake
For the filling
Course Desserts
Cuisine European
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
For the Cake
For the filling
Instructions
  1. Preheat oven to 350F
Making the Fillings
  1. Add cold whipping cream, sugar, and vanilla extract (if using) into a cold metal mixing bowl. Whisk until stiff peak form. Place in the fridge.
    Mixed Fruit Roll Cake (Bánh Bông Lan Cuộn)
Making the Cake
  1. In a small bowl, combine butter and whole milk. Microwave for 30 seconds. Let it cool down completely.
    Mixed Fruit Roll Cake (Bánh Bông Lan Cuộn)
  2. Separate egg yolks from egg whites.


  3. In the egg white bowl, add 1/4 cup of sugar, 1/4 tsp. cream of tartar, and a pinch of salt. Beat on high speed for 3 minutes or until stiff peak form. Set aside.
    Mixed Fruit Roll Cake (Bánh Bông Lan Cuộn)
  4. In the egg yolk bowl, add 1/4 cup of sugar, 1/2 tsp. vanilla extract, butter and milk mixture, and sift in all-purpose flour and corn starch. Whisk until we have a nice, smooth, and creammy mixture.
    Mixed Fruit Roll Cake (Bánh Bông Lan Cuộn)
  5. Fold gently the egg white into the egg yolk mixture until just incorporated. (Fold a little bit egg white at a time; also, don't fold too hard since it will deflate the egg white)
    Mixed Fruit Roll Cake (Bánh Bông Lan Cuộn)
  6. Pour the batter into a baking pan (13 in x 9 in) lined with a parchment paper. Tap the pan on the counter for a few times to break any small bubble in the batter. Bake for 10 minutes.
    Mixed Fruit Roll Cake (Bánh Bông Lan Cuộn)
  7. Remove the cake from the pan. Cut edges of the cake. Since the cake is still warm, roll up to create shape for the cake. Let the cake cool down completely.
    Mixed Fruit Roll Cake (Bánh Bông Lan Cuộn)
  8. Spread a generous amount of the cream onto the cake. Lay fruitcake mix or fresh fruits on the cream.


    Mixed Fruit Roll Cake (Bánh Bông Lan Cuộn)
  9. Gently roll the cake over. It can be served right away or covered and stored in the fridge. Enjoy!
Recipe Notes
  • Most importantly, our whisks and bowls should be as dry and clean as possible.
  • Be really careful while separating the eggs because we don't want the egg yolks are in the egg whites. Otherwise, our recipe may not work.
  • Don't over bake the cake since it will toughen the cake.
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