A soft sponge cake sheet, filled with whipped cream and strawberries, rolled up and served in slices. It always looks impressive and is easier to make than it seems. You can fill it however you like — whipped cream and strawberries is the classic version, but it also works well with chocolate ganache or jam.
Here, in a few words, is the preparation of the Whipped Cream Rolled Cake made today — very soft and extremely indulgent!
The pan where I baked the sponge cake recipe — if it had been larger it would have been better in the sense that I would have had a larger cake with slightly thinner layers, but… I didn’t have a different pan so it’s the perfect excuse to buy a new one!!!
The whipped cream rolled cake with whipped cream is a delicious dessert, I think even suitable to celebrate a birthday because the sponge cake batter is soft and pleasant and it is very versatile: you can fill it with a ganache, with strawberries and camy cream and so much more.
It’s one of those cakes that always makes an impression — ideal when you want a dessert everyone will like — also because my sponge stays elastic and doesn’t break, so the rolled cake comes out with clean, beautiful layers when you slice it!
I also suggest 
HOMEMADE HAZELNUT AND CHOCOLATE CREAM 
SWISS ROLL WITH WHIPPED CREAM
How to store the whipped cream rolled cake
In the refrigerator:
The cake keeps for 2 days well covered with plastic wrap or inside a cake dome.
The whipped cream remains stable and the sponge stays soft.
In the freezer:
You can freeze it already sliced, but wrapped in plastic wrap and then placed inside a freezer bag.
It keeps up to 1 month.
To serve, let it thaw in the fridge for 4–5 hours.
Never leave it at room temperature because whipped cream is not safe outside the fridge.
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I opened a free recipe channel on WhatsApp that’s open to everyone — no notifications and no sound — you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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P.S. ALL BOLDED AND UNDERLINED WORDS HIDE A RECIPE …click on them and you can read it!
WHIPPED CREAM ROLLED CAKE
The kitchen of ASI
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 40 Minutes
- Cooking time: 15 Minutes
- Portions: 8/10 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE WHIPPED CREAM ROLLED CAKE
- 5 tablespoons Sugar
- 5 Eggs
- 4 tablespoons Cornstarch
- 1 tablespoon Unsweetened cocoa powder
- 5 tablespoons Hot water
- 2 teaspoons Baking powder
- 2 tablespoons Hazelnut and chocolate spread
- to taste Red currants
- to taste Mint
- to taste Mini meringues
- 2 1/8 cups Heavy whipping cream
- 1/2 cup Sweetened condensed milk
- 1 tablespoon Acacia honey (optional)
Tools RECIPE WHIPPED CREAM ROLLED CAKE
- Baking pans
Preparation RECIPE WHIPPED CREAM ROLLED CAKE
• Separate the yolks from the whites and beat the whites with electric beaters with one tablespoon of sugar until stiff.
Separately, beat the yolks with the remaining sugar until light and fluffy.
Add to the yolk mixture the cornstarch and the unsweetened cocoa sifted together with the baking powder, then add the hot water.
Fold the stiff egg whites into the yolk mixture with a flexible spatula using gentle upward motions.
Now transfer this batter to a rectangular pan (I used a 10 x 14 in pan) lined with parchment paper lightly greased.
Level the surface well and bake at 375°F for about 15 minutes. When done, let it cool.
• Start whipping the heavy whipping cream and as it begins to thicken add the sweetened condensed milk in a thin stream while continuing to use the electric beaters or stand mixer.
Also add the honey and mix gently with a flexible spatula to combine evenly.
• Cut the cocoa sponge sheet into 3 long strips.
Spread the first strip with the whipped cream and condensed milk mixture and place it “standing up” on the serving plate as if it were a giant spiral.
Next, place the other strips, also filled with the sweet cream, joining them together to form a spiral-shaped filled cake. Spread the outer edges with the fluid hazelnut-chocolate spread.
Decorate the surface of the whipped cream rolled cake with the remaining cream and add red currants, ready mini meringues and mint leaves.
Keep in the refrigerator until serving and enjoy the whipped cream rolled cake!
Annalisa
