The sponge cake roll with cream and strawberries is a timeless dessert that combines simplicity, taste, and a touch of elegance. Perfect for any occasion, this cake is distinguished by its soft sponge base wrapped around a velvety cream enriched by the fresh and unmistakable taste of strawberries.
Ideal for ending a meal beautifully or accompanying an afternoon tea, the sponge cake roll is open to endless customizations to please every palate.
Preparing this dessert is a rewarding experience and accessible to everyone, even those who are not kitchen experts. The key to success is to follow the steps carefully to achieve a soft and easily rollable sponge without breaks.
The cream, which can be classic with mascarpone or flavored with vanilla or lemon, harmoniously combines with the sweetness and the slight tart touch of fresh strawberries.
This dessert is not just a delight for the palate, but also for the eyes: its scenic presentation makes it an undisputed protagonist on the table.
Perfect for birthday parties, celebrations or simply for a special treat, the sponge cake roll with cream and strawberries will win over both young and old.
Want to personalize it? You can add a crunchy note with white chocolate flakes or hazelnut granules, or decorate with a few mint leaves for a touch of freshness.
Discover all the secrets to making this irresistible recipe and be inspired by the versatility of this dessert to create unique and original versions. The sponge cake roll with cream and strawberries is the perfect mix of tradition and creativity, ready to amaze and delight everyone!
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, All Seasons
Ingredients
- 5 eggs
- 1/2 cup sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- lemon zest
- 2 egg yolks
- 3 tbsps potato starch
- 1 cup milk
- 1/3 cup sugar
- 1/3 cup heavy cream
- 1/2 lb strawberries
Tools
- oven electrolux
- hand mixer
Steps
Start by making the sponge cake
Separate the egg whites from the yolks
Whip the egg whites until stiff
Beat the egg yolks with the sugar
until they become light and fluffy
Then add the sifted baking powder and flour.
Mix well
Add the previously whipped egg whites
mixing from top to bottom to avoid deflating them.
Cover a baking sheet with dampened and squeezed parchment paper.
Pour in the batter and level it.
Bake in a preheated static oven at 350°F for 10 minutes.
Once baked, turn the sponge cake over onto a surface with another piece of dampened and squeezed parchment paper
Remove the parchment paper used for baking
With the help of the parchment paper, roll it up gently.
Let it cool
Meanwhile, prepare the cream by adding sugar to the egg yolks and whisking them.
Add the potato starch and mix well, avoiding lumps.
In a saucepan, heat the milk with lemon zest
once hot, add half to the egg mixture and mix.
Pour everything back into the saucepan and stir well over heat.
The cream will be ready once it thickens. Let it cool.
Whip the cream
Add it to the cream.
Wash and finely slice the strawberries, leaving some for decoration.
Unroll the sponge cake, add the cream and strawberries, leaving the edges free.
Roll it up again with the help of parchment paper.
Trim the ends of the roll. Cover with plastic wrap and refrigerate for 2 hours.
Dust with powdered sugar and garnish with the remaining strawberries.🙂
