The Strawberry and Cream Roll is a soft and simple dessert to make, the base is made with sponge cake. A soft, delicate, and light dough, similar to sponge cake but very flexible. The sponge cake or biscuit dough is a basic pastry recipe and is perfect for creating rolls that can be rolled and filled as we like. The strawberry and cream roll variant is a classic that always conquers everyone. Beautiful to bring to the table also as a dessert, try it because it will be a real success!
- Difficulty: Medium
- Cost: Medium
- Preparation time: 45 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 166.11 (Kcal)
- Carbohydrates 17.35 (g) of which sugars 11.57 (g)
- Proteins 3.44 (g)
- Fat 9.51 (g) of which saturated 0.67 (g)of which unsaturated 0.87 (g)
- Fibers 0.81 (g)
- Sodium 23.57 (mg)
Indicative values for a portion of 50 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 for Strawberry and Cream Roll
- 4 eggs
- 2/3 cup all-purpose flour
- 1/4 cup sugar (+as needed for the surface of the sponge cake)
- 1 packet vanillin
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 14 oz strawberries
- 1 cup whipping cream
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- as needed powdered sugar (for decoration)
Tools
- 1 Electric Whisk
Steps for Strawberry and Cream Roll
First, wash the strawberries well, remove the stems, and cut them into small pieces; place them in a bowl with sugar and lemon to macerate for 15 minutes. Meanwhile, prepare the sponge cake; put 4 eggs together with 1/4 cup of sugar in a bowl, and work them with the electric whisk for at least 10/15 minutes.
They must double in volume and become pale and frothy, then we can add the vanillin and vanilla.
Also add the sifted flour and baking powder, then mix the mixture well and gently to prevent it from deflating. Line a baking sheet with parchment paper and pour the mixture over it, bake in a preheated oven at 375/390°F for about 10/12 minutes. Remember that the cooking time is indicative, so always adjust based on your oven.
When it is cooked, remove it from the oven and from the baking sheet, but leave the parchment paper attached, then take the plastic wrap and wrap it, let it cool completely. Once completely cooled, remove it from the plastic wrap and gently detach the parchment paper, now it is ready to be rolled.
Take the strawberries and drain them from the lemon juice, just leave them in a fine mesh strainer; meanwhile, whip the cream until stiff peaks form. Once ready, add the well-drained strawberries and mix the mixture. Unroll the sponge cake and start filling with the cream and strawberry mixture, level it well and roll the sponge cake on itself. Close well with plastic wrap, sealing the sides to prevent air from entering. Place in the fridge to firm up for about an hour, after the time serve the Roll dusted with powdered sugar. If desired, it can also be decorated with strawberries and dollops of cream, just don’t eat it all! 😉 Enjoy your treat!
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Storage of the Strawberry and Cream Roll
The roll can be stored in the refrigerator, it can also be prepared the day before and kept in the fridge well sealed until serving.
To easily roll up the sponge cake, just help yourself with the parchment paper used to bake it.
