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Strawberry and chocolate roulade
35 m active | 41 m total
Nutrition facts per serving:
  • Energy in kcal about 196
  • Fat about 11g
  • Carbohydrates about 20g
  • Protein about 3g
This is needed
This is needed for 12 piece
Sponge mixture
  • 70 g sugar
  • 3 egg yolk
  • 1 tbsp water, hot
  • 3 egg white
  • 1 pinch salt
  • 2 tbsp sugar
  • 60 g white flour
  • 2 tbsp chocolate powder
  • 3 dl full cream
  • 250 g strawberries, diced
  • 3 tbsp elderflower syrup
  • 40 g chocolate shavings
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And that's how it's done
And that's how it's done
Sponge mixture
Using the whisk on a hand mixer, beat the sugar, egg yolks and water for approx. 5 mins. until light and fluffy. Beat the egg whites with the salt until stiff. Add the sugar and continue beating until the egg whites turn glossy. Combine the flour and chocolate powder, sieve into the mixture in layers along with the egg whites, carefully fold in using a rubber spatula. Spread the sponge mixture into a rectangle (approx. 1 cm thick) on a baking tray lined with baking paper.
To bake
Approx. 6 mins. in the centre of an oven preheated to 220°C. Remove the sponge, tip the cake and paper out onto a fresh sheet of baking paper, wipe the upper layer of paper with a damp towel and peel away carefully. Cover the sponge immediately with the upturned tray, leave to cool.
Beat the cream and syrup until stiff, set aside one third. Mix the strawberries in with the remaining cream. Spread the strawberry cream on top of the sponge, leaving a border of approx. 2 cm all the way around, roll up from the narrow end. Spread the reserved cream on top of the roulade, sprinkle with chocolate shavings.