The recipe for Sweet Roll with Cream and Strawberries is really easy and delicious. A soft biscuit dough filled with whipped cream and strawberries that will melt in your mouth with the first bite. I always add a few grams of baking powder to the biscuit dough, even though it shouldn’t be used in a Sponge Cake, but this way it becomes much softer. Follow me and make this recipe with me.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 291.26 (Kcal)
- Carbohydrates 26.36 (g) of which sugars 18.39 (g)
- Proteins 3.15 (g)
- Fat 19.87 (g) of which saturated 1.18 (g)of which unsaturated 4.86 (g)
- Fibers 1.39 (g)
- Sodium 63.29 (mg)
Indicative values for a portion of 126 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
- 4 eggs
- 1/4 cup sugar
- 1/2 cup all-purpose flour
- 3 tbsps corn oil
- 1/4 cup water
- 1 tsp baking powder (optional)
- 10 g sugar (to use at the end)
- 2 packages sweetened whipping cream
- 1.1 lbs strawberries
- 3 g powdered sugar
Tools
- Kitchen scale
- Bowl
- 1 Baking sheet 13.7" x 9.8"
- Spatula
- Electric whisk
- Parchment paper
Steps
Preheat the oven to 350°F. Separate the yolks from the whites into two bowls. In the bowl with the yolks, add the sugar and beat into a cream. Add the oil and, using the whisk, also pour in the water.
Sift the flour and baking powder gradually and incorporate them into the batter using the whisk. Beat the egg whites until stiff peaks form and gently fold them into the batter using a spatula, mixing delicately from bottom to top to avoid deflating them. Pour the batter into a rectangular baking sheet measuring 13.7” x 9.8” lined with parchment paper, level well and bake at mid-height. Let it bake for 13 minutes, ensuring it doesn’t get too colored.
Once taken out of the oven, remove the baking sheet and leave the parchment underneath. Sprinkle 10 grams of sugar over the surface and cover with plastic wrap. Carefully roll up the still-warm roll and let it cool.
Pour the very cold cream into the bowl and whip it without adding sugar as the plant-based cream is already sweetened. Take the now cold roll, unroll it and spread half of the whipped cream. Wash the strawberries and cut half of them into pieces, while the remaining ones will be used for decoration, so you can shape them as you like. Place the chopped strawberries on the cream and gently roll up the roll, using the parchment underneath to assist. Close well and let it rest in the fridge for a few hours.
Take the roll, cover it with the remaining cream and level it, placing the remaining strawberries to decorate as you like, starting from the center and gradually outwards. Sprinkle some powdered sugar, and the Sweet Roll with Cream and Strawberries is ready to enjoy.
Storage
Store the Sweet Roll with Cream and Strawberries in the refrigerator.
