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Strawberry roulade
35 m active | 41 m total
Nutrition facts per serving:
  • Energy in kcal about 184
  • Fat about 11g
  • Carbohydrates about 17g
  • Protein about 3g
This is needed
This is needed for 12 piece
Sponge mixture
  • 3 egg yolk
  • 2 tbsp sugar
  • 1 tbsp water, hot
  • 1 pinch salt
  • 3 egg whites
  • 60 g white flour
Filling
  • 3 dl full cream
  • 2 tbsp sugar
  • 40 g chocolate shavings
  • 250 g strawberries, diced
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And that's how it's done
And that's how it's done
Sponge mixture
Beat the sugar, egg yolks and water using the whisk on a hand mixer until the mixture is light and fluffy. Beat the egg whites with the salt until stiff. Gradually add the sugar and continue beating until the egg whites turns glossy. Sieve the flour, add to the mixture in layers along with the egg whites and 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.
Filling
Beat the cream and sugar until stiff, set aside one third. Mix the strawberries into the remainder of the whipped cream. Spread the strawberry cream over the sponge, leaving a border of approx. 2 cm all round. Roll up tightly from the narrow end. Spread the reserved cream over the roulade, sprinkle with chocolate shavings.