Egg yolks: 4 pieces
Soft white sugar (added to egg yolks): 10g
15g Whipping Cream 100g Kiwi (appropriate amount) Mango (appropriate amount) Banana (appropriate amount) 1. Separate the egg whites into a grease-free and water-free container. Add granulated sugar (15g) in three batches, and whip until 90% stiff peaks form (i.e., when lifting the whisk, small curved hooks are visible). Refrigerate for later use. 2. Separate the egg yolks into another container. Add granulated sugar (10g), canned yellow peach syrup, and salad oil. Use an electric mixer to beat until well combined. 3. Sift in cake flour and cornstarch. 4. Fold the mixture evenly with a spatula to form the egg yolk batter. 5. Add 1/3 of the whipped egg whites to the egg yolk batter and fold gently until combined.
6. Add the above cake batter to the remaining beaten egg whites. 7. Mix evenly by cutting and stirring to form a cake batter. 8. Line a baking tray with parchment paper, pour in the cake batter, smooth the surface with a spatula, and tap the tray several times to remove large air bubbles from the batter. 9. Invert the cake roll onto a wire rack, let it cool until the surface is warm, then peel off the bottom parchment paper. Cover the cake surface with the peeled-off paper to prevent moisture loss. 10. Whip fresh cream until stiff peaks form with visible lines. Cut fruits into small pieces. When the cake roll cools to hand temperature, flip it over with the bottom side down. Place the cream and fruits on top at a position one-third from the lower edge. 11. Roll up the cake roll with the help of a rolling pin. Refrigerate for more than 30 minutes to set, then cut into desired lengths. 12. Roll up the cake roll with the help of a rolling pin. Refrigerate for more than 30 minutes to set, then cut into desired lengths.
