Recipe 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 (Banh Bong Lan Cuon). 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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Prep Time | 10 minutes |
Cook Time | 10 minutes |
Servings |
servings
|
- 1/4 cup all-purpose flour
- 1/4 cup corn starch
- 4 eggs
- 4 tsp butter
- 1/4 cup whole milk
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 1/4 tsp cream of tartar
- salt
- 1 cup whipping cream
- 1/4 cup sugar
- 1/2 tsp vanilla extract (optional)
- fruit (or fruitcake mix)
Ingredients
For the Cake
For the filling
|
- Preheat oven to 350F
- Separate egg yolks from egg whites.
- Gently roll the cake over. It can be served right away or covered and stored in the fridge. Enjoy!
- 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.