Strawberry roll cake
Creamy, light, fruity – the strawberry cake roll is an ideal summer dessert. It consists of a fluffy sponge cake, a delicate cream and the aromatic strawberry filling. Decorated with fresh fruit, it is an eye-catcher on any dining table. With this strawberry roll cake recipe you can make it yourself.
Servings 10
Ingredients
for the sponge
- 4 eggs room warm
- 100 g sugar**
- 120 g flour**
- 4 g baking powder**
- 1 pinch of salt
for the cream
- 300 g cream cold
- 150 g cream cheese cold
- 50 g powdered sugar
- 1 pinch of vanilla bean**
for the strawberry filling
- 250 g strawberries
- 30 g sugar**
- 5 g apple pectin**
for decorating
- strawberries
- peppermint leaves
Instructions
Preparation of the strawberry filling
- Mix sugar with apple pectin.
- Cut strawberries into coarse pieces and put them in a small saucepan.
- Add the sugar pectin mixture, stir and heat slowly over low heat until the sugar has dissolved.
- Now bring the strawberry mixture to a boil, stirring, and simmer for about 3 minutes.
- Take the strawberry mixture off the heat and rub it into a clean bowl through a sieve.
- Allow the strawberry jelly to cool and set.
Preparation of the sponge
- Line a standard baking tray with baking paper.
- Beat eggs, sugar and salt to an airy, thick, light mixture.
- Mix flour with baking powder.
- Fold the flour mixture into the egg sugar mixture to make a fluffy thick sponge batter.
- Spread the batter evenly on the baking tray.
- Bake the sponge cake base in a preheated oven at 356 °F (180 °C) for about 10 minutes.
- Immediately after baking, turn the hot sponge onto a clean tea towel and carefully remove the baking paper.
- Place the baking paper loosely back on the sponge, cover it with a damp tea towel and let it cool completely.
Preparation of the cream
- Whip cream, cream cheese, powdered sugar and vanilla to a firm cream.
- Fill 1 - 2 tablespoons of cream into a piping bag with a star-shaped nozzle and chill for a while.
Preparation of the strawberry roll cake
- Turn the sponge cake base and spread the cream evenly on it, leaving about 1 cm wide clean margin from all sides.
- Fill the strawberry jelly into a piping bag with a not too big hole and pipe stripes on the cream. Leave about 2 - 3 tablespoons of fruit jelly in the piping bag for decorating.
- Carefully roll up the sponge cake base with the filling from one of the shorter sides.
- Chill the strawberry cake roll for 2 hours.
Decorate the strawberry roll cake
- Drizzle the strawberry roll cake with the remaining strawberry jelly.
- Cut strawberries into two halves each and spread them on the cake roll.
- Drizzle flowers with the remaining cream in between.
- Decorate the strawberry cake roll with fresh mint leaves.
- Refrigerate the strawberry roll cake for another 30 minutes.
Notes
- Do not bake the sponge cake base too long or it may crack later when rolled up. Make a stick test to check if it is baked ready. The surface of the sponge should be light after baking and not too dark.
- You can adjust the amount of powdered sugar for the cream according to your taste.
- Instead of vanilla bean, you can use 8 g of vanilla sugar.
- You can also fill the roll cake with fresh strawberries. To do so, read my notes here above.
- Note the detailed tips and tricks for making the strawberry roll cake at the top of the post.