Strawberry Swiss Roll
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
- 4 egg (s)
- 1 pinch (s) salt
- 1 packet vanilla sugar
- 100 g flour
- 1 pinch (s) baking powder
- 300 g strawberries
- 150 g jam (strawberry jam)
- 150 g Nutella
- 400 g whipped cream
- 1 pack cream stabilizer
Print Recipe
Pin Recipe Instructions
- Separate eggs. Beat egg white, salt and vanilla sugar until stiff. Mix egg yolks and 4 tablespoons of hot water until frothy. Sprinkle in 100 g of sugar and beat until creamy. Add the egg whites. Sieve the flour and baking powder on top. Fold in the egg whites and flour. Spread the sponge cake on a baking sheet, bake in a hot oven (E 200 degrees or gas mark 2) for about 20 to 25 minutes.
- Sprinkle a kitchen towel thinly with sugar. Turn the biscuit out onto it, roll it up from the long side and let it cool down.
- Dice the strawberries. Bring the jam to the boil with 2 tablespoons of water and strain through a sieve. Unroll the sponge cake and brush with jam. Let it dry briefly, then spread room-warm Nutella on it. Beat the cream with the rest of the sugar and cream stiffener until stiff. Spread part of the Nutella cream on top and sprinkle with the strawberries. Roll up the sponge cake and brush with the rest of the cream. Chill for at least 1 hour.
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