This strawberry roll with cream is all about summer freshness and a feather-light sponge that rolls easily without cracking. A thin sheet of cake, stable whipped cream and juicy strawberry pieces create a beautiful balance of flavor and texture. Perfect with tea, for a homemade dessert or a small celebration.
Ingredients
- For the sponge:
- 4 eggs
- 4.2 oz | 120 g sugar
- 3.5 oz | 100 g flour
- 1.4 oz | 40 g starch
- 0.3 oz | 8 g vanilla extract
- For the cream and filling:
- 2 cups | 500 ml heavy whipping cream
- 1 packet cream stabilizer
- 2.5 oz | 70 g powdered sugar
- 10.6 oz | 300 g strawberries, cut into small dice
Step-by-step recipe
- Preheat the oven to 356°F | 180°C. Line a baking sheet, about 12 x 16 inches | 30 x 40 cm, with parchment paper.
- In a large bowl, beat the eggs with the sugar and vanilla extract until very airy, pale and thick. This takes 7–10 minutes on high speed.
- Sift the flour and starch together. Fold the dry mixture into the egg mixture in 2–3 additions, gently working from the bottom up with a spatula to preserve the volume.
- Pour the batter onto the baking sheet and spread it into a thin, even layer about 3/8 inch | 1 cm thick, making sure the corners are filled.
- Bake for 10–12 minutes, until lightly golden. The sponge should spring back when touched and no longer feel tacky.
- Immediately turn the hot sponge out onto a clean sheet of parchment, peel off the parchment it baked on, and roll it up from the short side together with the clean parchment. Leave to cool for 30–40 minutes.
- For the cream, whip the very cold cream with the stabilizer and powdered sugar: first to soft peaks on medium speed, then to firm peaks. Do not overwhip, or the cream may turn grainy.
- Carefully unroll the cooled sponge. Spread the cream evenly, leaving about 3/4 inch | 2 cm from the far edge, then scatter the strawberry dice over the cream.
- Roll the cake back up, using the parchment and gently tightening the sponge as you go, to form a neat, compact spiral. Wrap the roll in parchment and refrigerate for at least 1 hour to set.
- Trim the ends before serving, cut into slices and serve chilled.
Nutrition per serving
| Calories | ≈ 414 kcal |
|---|---|
| Protein | ≈ 5.8 g |
| Fat | ≈ 23.3 g |
| Carbohydrates | ≈ 42.5 g |
| Sugars | ≈ 28 g |
| Fiber | ≈ 1.1 g |
| Sodium | ≈ 120 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and variations
- To keep the sponge from cracking, do not overbake it: as soon as it is lightly browned and springy, remove it and roll it while still warm.
- The stabilizer helps the cream hold its shape. If you do not have one, whip the cream as cold as possible a little longer, until firm peaks form.
- Cut the strawberries into small dice and spread them in an even layer so the roll stays tight and slices cleanly.
- Thaw frozen strawberries in a sieve and dry them thoroughly so they do not thin the cream.
- You can use either cornstarch or potato starch; both work well and give the sponge a tender, elastic crumb.
FAQ
How do I avoid cracks in the sponge when rolling?
Do not overbake the sponge, roll it while warm, and let it cool completely while rolled up. Do not press on the cake as you roll, and do not spread on too thick a layer of cream.
Can I make it without cream stabilizer?
Yes. Use the coldest possible cream with 33–35% fat and whip to firm peaks. If you like, add the powdered sugar gradually. You can also strengthen the cream with a little cream cheese.
What can replace the starch in the sponge?
Use the same amount of cornstarch or potato starch. If you replace the starch with flour, the sponge will be denser and less elastic.