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How to make Cream Roulette Cake
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Sponge Cake Roulette
Friday, May 11, 2012
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Ingredients
  • 1 rectangular sponge cake for roulette (refer to the related video)
  • 150 ml cold cream (do not use light cream)
  • 2 tablespoons icing sugar
  • 1/2 teaspoon vanilla powder or 1 teaspoon vanilla essence
  • I cup sliced kiwi fruit (or any seasonal fruit)
  • 1 cup almond flakes 
Directions
  • First prepare the sweet cream (refer to the related video).
  • Store the cream in the fridge for at least 30 minutes.
  • Warm the rolled sponge in the microwave for 25 seconds if it’s too cold, or has been in the fridge.
  • Open up the sponge roll carefully to avoid it tearing.
  • Using a spatula, apply the cream to the inside of the sponge and arrange the fruit on top.
  • Don’t use too much cream.
  • Gradually begin rolling the sponge.
  • Apply cream to the outside of the cake and decorate almond flakes.
  • Using a spatula, carefully transfer the cake onto a serving dish.
  • Place the cake in the fridge for 3 to 4 hours prior to serving. 
Tips

You can use any type of fruit to decorate this log instead of almond flakes. 

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