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🍰 Fluffy Strawberry Roll

328 kcal · 30 min · 4 servings

Ingredients

• Eggs 3 pcs.
• sugar 135 g
• vanilla sugar 1 tsp
• wheat flour, Type 405 75 g
• cornstarch 50 g
• baking powder 1 tsp
• salt pinch
• gelatin sheets 4 pcs.
• strawberries 400 g
• organic lemons 1 pcs.
• heavy cream 400 ml
• powdered sugar 1 tbsp

Instructions

1. 1. Preheat the oven to 170 degrees Celsius with top and bottom heat.
2. 2. Attach the whisk to the mixing bowl.
3. 3. Add the eggs, 125 grams of sugar, and the vanilla sugar to the bowl.
4. 4. Mix the ingredients for 5 minutes on speed 3 at 37 degrees Celsius.
5. 5. Then beat the mixture for another 5 minutes on speed 4.
6. 6. Add the flour, cornstarch, baking powder, and a pinch of salt.
7. 7. Gently fold in the dry ingredients for 20 seconds on speed 3.
8. 8. Line a baking tray with baking paper.
9. 9. Pour the batter onto the tray and spread it out evenly.
10. 10. Bake the cake for about 15 minutes in the oven.
11. 11. Spread a clean, damp kitchen towel on your work surface.
12. 12. Sprinkle one tablespoon of sugar over the towel.
13. 13. Immediately turn the hot sponge cake out onto the towel.
14. 14. Brush the baking paper with cold water.
15. 15. Carefully peel the baking paper off the sponge cake.
16. 16. Roll up the hot sponge cake together with the towel.
17. 17. Let the roll cool down.
18. 18. Soak the gelatin in cold water.
19. 19. Wash the strawberries and remove the green stems.
20. 20. Dice the strawberries into small cubes.
21. 21. Wash the lemon under hot water.
22. 22. Grate about one teaspoon of lemon zest.
23. 23. Cut the lemon in half and squeeze out the juice.
24. 24. Whip the cold cream for 3 minutes on speed 3 until stiff.
25. 25. Transfer the whipped cream into a separate bowl.
26. 26. Squeeze the soaked gelatin lightly.
27. 27. Heat the gelatin in the mixing bowl with two tablespoons of lemon juice for 1 minute at 70 degrees on speed 2.
28. 28. Add three tablespoons of whipped cream and the lemon zest to the bowl.
29. 29. Mix the mixture for 10 seconds on speed 2.
30. 30. Gently fold the gelatin mixture into the remaining cream.
31. 31. Gently fold the strawberry cubes into the cream.
32. 32. Carefully unroll the cooled sponge cake.
33. 33. Spread the strawberry cream evenly over the sponge cake.
34. 34. Roll up the sponge cake again using the kitchen towel.
35. 35. Place the roll in the refrigerator for at least one hour.
36. 36. Dust the finished roll with powdered sugar if desired.

Nutrition per serving

• kcal: 328
• Protein: 7 g · Fett/Fat: 16 g · Carbs: 41 g