Sponge Cake Roulade with Strawberry Cream Filling
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 egg (s), weigh one egg!
- Sugar, 4 egg-heavy (the weight the egg times 4)
- Flour, 3 egg-heavy
- 1 sachet vanilla sugar
- 500 g strawberries
- 500 ml cream
- 1 sachet gelatin
- Jam, (strawberry jam)
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Since the egg size can vary, the egg-heavy method is a very sure way of making the sponge cake.
- Mix eggs and sugar with vanilla sugar and stir with the hand mixer for a few minutes until you can write on the dough, that is, until it is thick. Stir in the flour and spread the dough on a baking sheet lined with baking paper. Bake until golden yellow at 190 ° C (stick test!).
- Whip the cream until stiff. Clean and chop the strawberries. Soak the gelatin, let it swell and heat, stirring constantly, until it dissolves. Mix the gelatine and strawberries together and let them cool, then fold in the cream. Chill the strawberry cream.
- Take the baked biscuit out of the tube and roll it up immediately with the help of a kitchen towel. Let it cool down in the rolled state. Then roll out again, coat with strawberry jam and spread the strawberry cream on top. Roll up again, dust with powdered sugar and put in the refrigerator until ready to serve.
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