Strawberry sponge roll
With our step-by-step instructions, you’re guaranteed to succeed and you don’t even need gelatine for the cream.
INGREDIENTS
FOR THE SPONGE CAKE
5 eggs
1 egg yolk
150 g sugar
1 packet of vanilla sugar
1 pinch of salt
150 g flour
1 teaspoon of baking powder
FOR THE FILLING
400 g strawberries
500 g cream
2 packets of cream stiffener
150 g strawberry jam
a little powdered sugar for sprinkling
PREPARATION
Step 1
Preheat the oven to 180 degrees (fan oven: 160 degrees). Line the baking tray with baking paper.
Step 2
For the sponge cake, beat the eggs and egg yolks with the mixer until frothy. Gradually add the sugar, vanilla sugar and salt. Beat everything for 4 minutes until the mixture becomes thick and foamy.
Mix the flour with the baking powder and stir in briefly. Spread the dough onto the prepared baking sheet. Bake for approx. 14 minutes. After baking, remove the sponge cake DIRECTLY from the baking sheet and turn it out onto a large piece of baking paper. IMPORTANT: leave the baking paper that was baked with it to stick until the sponge cake has cooled AND the filling has been made.
Step 3
For the filling, wash and clean the strawberries and cut the fruit, except for 4-5 strawberries, into small pieces. Whip the cream, add the cream stiffener and beat until stiff. Stir the strawberry jam until smooth. Remove the baking paper and spread the jam onto the sponge cake. Put the cream on top so that there is a 3 cm wide edge at the top. Spread the strawberry pieces on top.
Step 4
Carefully roll up from the long side using the baking paper and transfer to a board. Chill for at least 1 hour. Unwrap from the baking paper and place on a cake plate with the closure facing down. Cover with the strawberries that you set aside and sprinkle with icing sugar.
Our tip: It works without a tea towel
A sugared tea towel is no longer necessary, nor is separating the eggs. Beat the egg-sugar mixture for 5 minutes so that it is nice and stable.
