Sponge cake roll with whipped cream and strawberries: the most beautiful and easiest roll
Last Updated on
ingredients
Rollades
4 pcs egg 5 tbsp fine granulated sugar 2 tbsp water 1 tbsp oil 5 tbsp semi-coarse flour 1 KL baking powder
Still needed
4 tbsp strawberry jam 500 ml whipping cream 2 packets vanilla sugar’ 2 packets whipping cream stiffener 200 g strawberries
progress
First roll with fresh strawberries this year. Like every spring-summer season, it certainly won’t be the last.
1.
Piscuit Corpus: Beat the eggs, separate the yolks from the whites and whip the whites and sugar into a stiff, glossy cream.
2.
In a bowl, whisk together the egg yolks and lukewarm water, add the oil, and then incorporate the egg whites into the mixture.
3.
Finally, lightly incorporate the sifted flour with baking powder, spread the batter on a baking tray (30×40 cm) lined with baking paper and place in an oven preheated to 180°C for about 15 minutes.
4.
Spread a tea towel on a work surface and dust lightly with icing sugar. Turn the baked (still hot) cake out onto the tea towel, carefully remove the paper and roll it and the tea towel into a roll, leaving it to cool completely in the tea towel. In this way, the casing will gain the necessary elasticity and will not crack when rolled again.
5.
In the meantime, whip the well-chilled cream, vanilla sugar and thickeners into a stiffer whipped cream, clean and cut the strawberries into cubes (a few can be reserved for the final decoration).
6.
Roll out the cooled cake, spread with jam and whipped cream and sprinkle with strawberry pieces. Carefully roll up the long side of the casing and refrigerate the roll for an hour.
7.
The strawberry roll can be decorated with a little chocolate icing and strawberry pieces or simply sprinkle it with powdered sugar.
