Strawberry Roll with paradiso cream is a very creamy, soft, and delicately flavored dessert. A fresh, delicious, and very easy-to-make dessert that will enchant everyone: adults and children.

The recipe is easy and the result is amazing!

An ideal dessert for any occasion and event. You can also cut it into slices and serve it well chilled for a tasty home buffet.

A very soft sponge cake base, similar to sponge cake, but thinner, perfect for holding a creamy filling and creating a swirl of absolute goodness.

My sponge cake is very simple and is made and baked in 10 minutes; the roll cake that only needs a few ingredients, doesn’t need yeast, and doesn’t need to be soaked before being filled because it softens with the paradiso cream.

The filling consists of cream, which is simply whipped with beaters and condensed milk, which can easily be replaced with powdered sugar.

After the resting time in the fridge, the strawberry and cream filling will have slightly solidified, and the consistency will be perfect; at that point, we can garnish our roll by sprinkling the surface with powdered sugar.

If we want to be precise, we can cut the ends of the roll with a knife to better show the filling by leveling the edges. Finally, we can use more strawberries to garnish the serving dish.

I like to simply cut them in half and line them up next to each other.
This is a perfect dessert for Sunday lunch, but we can also prepare it for Mother’s Day or a birthday.

The roll is also an ideal dessert for summer, as it can be easily stored in the refrigerator for a few days, just leave it wrapped in the cling film in which it must be wrapped to maintain its shape.

It slices easily, which makes it very appealing once served, taking the shape of a true swirl of goodness.

So, here’s the recipe for you, complete with step-by-step explanations and photos!

Difficulty: Easy
Cost: Economic
Rest time: 2 Hours
Preparation time: 15 Minutes
Portions: 12People
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

261.94 Kcal

calories per serving

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Energy 261.94 (Kcal)
Carbohydrates 23.46 (g) of which sugars 18.61 (g)
Proteins 4.53 (g)
Fat 17.41 (g) of which saturated 2.15 (g)of which unsaturated 5.57 (g)
Fibers 0.72 (g)
Sodium 43.08 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Strawberry Roll

4 eggs (medium at room temperature)
90 g sugar
30 g flour
30 g potato starch
60 ml vegetable oil
300 ml whipping cream (fresh cream)
140 g condensed milk (or 70 g powdered sugar)
400 g strawberries (for filling and decorating)
as needed powdered sugar (for dusting)

Tools

Baking dish
Parchment paper
Electric beaters
Food scale
Piping bag

Steps

Steps for the Strawberry Roll

First, prepare the sponge base.
The first rule is the eggs, which must be at room temperature.
Then separate the yolks from the whites.
Whip the egg whites to stiff peaks with the addition of sugar.
When the egg whites are well whipped, you can add the yolks, one at a time, to give the mixture time to incorporate them perfectly.
Add the last yolk and continue working with the beaters until well whipped.
Yolks on the whipped whites.
Now it’s time to start adding the powders, namely the flour and potato starch.
Both of these ingredients should be sifted to avoid lumps, which would ruin the cake.
Continue working with the beaters to incorporate them perfectly.
Now add the vegetable oil in a thin stream so that it is perfectly incorporated.
Continue working with the electric beaters.
Now the mixture is ready, so all that remains is to pour it onto a baking dish, previously lined with parchment paper.
With a spatula, level it to have a well-homogeneous roll.
Then put it in a preheated static oven at 392°F (200°C) for about 10 minutes or until golden.
The surface of the cake should become just golden, and you should never open the oven, which will retain moisture inside.
Remove the sponge cake from the oven, immediately remove it from the baking dish, and place it with all the parchment paper on an inverted tea towel.
Start to detach the sponge cake from the parchment paper carefully not to break it.
Place it on clean parchment paper with the golden part facing up.
Pour fresh whipping cream into a bowl and start working with the beaters at a sustained speed.
When the cream begins to whip, add the condensed milk in a thin stream.
Continue working until you have a well-whipped and firm cream.
(If you don’t want to use condensed milk, replace it with 70 grams of powdered sugar).
Now you can fill!
On the now well-cooled sponge cake, you can pour the cream, which you should level with the spatula to form an even layer.
Cut the strawberries into small pieces (leave a couple for garnishing the dessert).
Distribute the strawberry slices over the entire surface.
Then roll the sponge cake, starting from the side closest to you.
You need to be gentle so as not to break the cake, but try to keep the roll tight so that when cut, a perfect swirl is obtained.

Place the roll on a sheet of cling film and cover it.
Then let it rest in the refrigerator for 2 hours.
Take the roll, remove the ends.
Sprinkle your paradise roll generously with powdered sugar and decorate with whipped cream tufts with the strawberries set aside previously.
Enjoy your meal.