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🍽️ Strawberry Cream Roll

470 kcal · 45 min · 4 servings

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Ingredients

Instructions

  1. 1. Beat the egg yolks with the water and sugar until the mixture is white and foamy.
  2. 2. Mix the flour, cornstarch, and baking powder in a separate bowl.
  3. 3. Sift the dry mixture over the egg yolk mixture and stir it in gently.
  4. 4. Whip the egg whites into stiff peaks.
  5. 5. Fold the egg whites carefully into the batter.
  6. 6. Spread the batter evenly onto a high baking sheet lined with parchment paper.
  7. 7. Bake the sponge cake in the preheated oven at 200 degrees Celsius using top and bottom heat for about 10 to 15 minutes.
  8. 8. Immediately after baking, turn the hot sponge cake out onto a clean kitchen towel.
  9. 9. Loosely roll the sponge cake together with the towel to let it cool down without cracking.
  10. 10. Wash the strawberries thoroughly and remove the green stems.
  11. 11. Cut the berries into quarters.
  12. 12. Set aside a few nice, whole strawberries for decoration.
  13. 13. Whip the cream together with the powdered sugar, cream stabilizer, and vanilla sugar until stiff.
  14. 14. Carefully unroll the cooled sponge cake.
  15. 15. Remove the parchment paper.
  16. 16. Spread 300 grams of the whipped cream over the cake.
  17. 17. Distribute the strawberry quarters evenly on top of the cream.
  18. 18. Roll the cake up tightly again.
  19. 19. Coat the outside with the remaining cream.
  20. 20. Decorate the roll with the remaining strawberries and a dollop of cream.

Nutrition per serving