Cocktail Fruits Swiss Roll

Sponge cake
3 eggs, separated
70g sugar
1/4 tsp cream of tartar
40g cake flour
25g butter, melted

Filling
200ml whipping cream
15g sugar
cocktail fruits

• Beat the egg whites for 1-2 mins, add in cream of tartar, then sugar until stiff peaks form
  
• Pour in the egg yolks, beat with low speed for 1 min
• Sift the flour into the mixture, fold to combine
• Add in the butter, fold lightly to combine
  
• Pour batter into baking tray 30cm x 30 cm (lined with baking paper)
• Bake 10-12 mins, 180 C until lightly golden
• Turn the cooked cake over on another baking paper
• Pull off the baking paper (bottom of the cake)
• Roll the cake with the help of the paper, let cool on wire rack
• Whip cream with sugar till soft peaks form
• Unfold the cooled cake
• Spread the whipped cream over the cake
• Top with cocktail fruits
• Roll the cake

*Original recipe from dailydelicious