Rolled Fruit Cake
4 eggs
½ tsp baking powder
10 tbsp sugar
8 tbsp flour (white, all purpose, sifted)
½ tsp vanilla extract
Coating and garnish:
Whipped cream
Strawberry or any kind of fruit preserve
1 ½ banana
1 kiwi fruit, sliced
6-8 strawberry or red grapes, cut in halves
Pine apple, chunked
(Fruits are optional, you can use all types of fresh or canned fruits)

Place 10 tbsp sugar and egg yolks in a deep bowl and whisk with a mixer. In a different container mix the baking powder and flour. In another bowl, mix the egg whites until they form white foam and add them to the sugar-egg yolk mixture. Then, slowly add the flour-baking powder mixture and vanilla extract. Mix for 3-4 minutes.
Pour the mixture on a baking tray with a baking sheet (the mixture seems too little, but do not worry, spread it all over the tray with a spoon). Preheat the oven to 335 F (170 C) and bake until the cake turns to golden brown (This will happen too fast so do not leave the cake inside the oven). With the help of the baking sheet, roll the cake up immediately after you take it out from the oven. Place a damp towel or cloth on the surface of the rolled cake and let it cool for 15 minutes (The cake will torn if you roll it up too tight).
When the cake cooled, open it carefully and spread the jam or marmalade inside. Then place the whole and a half banana inside. Also spread some whipped cream and roll it up.
Spread whipped cream on the surface evenly and garnish with the fruit slices.
Leave the cake at the fridge for 2-3 hours.
ENJOY!
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