In a bowl, whisk the eggs and sugar together lightly.
Once the sugar has dissolved and the gritty sound is almost gone, add the vanilla extract.
Whip until the mixture turns ivory-colored and, when you lift the whisk, a trail on the surface holds for about 3 seconds.
Sift the cake flour several times to make it fine, then fold it in gently with a spatula so the foam doesn’t deflate.
Mix about a third of the batter into the melted butter first, then fold that back into the rest of the batter and combine evenly.
Pour the batter into a preheated waffle maker and bake until golden on both sides.
Put the freshly baked waffle in an airtight container and close the lid, letting it sit briefly to become moist.
Whip the heavy cream until it holds a firm peak when lifted with the whisk.
Cut the fruit to fit the size of the waffle.
Spread the cream over the moistened waffle from step 7 and arrange the prepared fruit on top.
Roll up from one edge, then wrap in plastic wrap or parchment paper to hold the shape.
Tips
Since the genoise (sponge cake) batter that forms the base of the cake is baked in a waffle maker, you don’t need an oven.
Sealing the baked waffle in an airtight container right away keeps the moisture in, so it won’t crack when you roll it.
Any seasonal fruit works besides strawberries, kiwi, and banana.
Waffle Fruit Roll Cake
Equipment: waffle maker, mixing bowl, whisk
Ingredients (1 piece)
- egg 4
- sugar 100g
- vanilla extract 1 tsp
- cake flour 110g
- unsalted butter 30g, melted
- heavy cream 150g, sweetened
- strawberries a little
- kiwi a little
- ripe banana a little
Instructions
1. In a bowl, whisk the eggs and sugar together lightly.
2. Once the sugar has dissolved and the gritty sound is almost gone, add the vanilla extract.
3. Whip until the mixture turns ivory-colored and, when you lift the whisk, a trail on the surface holds for about 3 seconds.
4. Sift the cake flour several times to make it fine, then fold it in gently with a spatula so the foam doesn't deflate.
5. Mix about a third of the batter into the melted butter first, then fold that back into the rest of the batter and combine evenly.
6. Pour the batter into a preheated waffle maker and bake until golden on both sides.
7. Put the freshly baked waffle in an airtight container and close the lid, letting it sit briefly to become moist.
8. Whip the heavy cream until it holds a firm peak when lifted with the whisk.
9. Cut the fruit to fit the size of the waffle.
10. Spread the cream over the moistened waffle from step 7 and arrange the prepared fruit on top.
11. Roll up from one edge, then wrap in plastic wrap or parchment paper to hold the shape.
https://hong-recipe.pages.dev/en/recipes/waffle-fruit-roll-cake/
Hong's Recipe