For weeks I had been waiting for strawberry season to remake this wonderful recipe, which I prepared a few years ago for my sister’s birthday. I remember this sponge cake roll was a big hit, loved by everyone, but the photos back then, taken in a hurry, were really terrible! So, taking advantage of buying a nice crate of strawberries, I decided to update the photos on the blog as well! And, as they say in these cases, I killed two birds with one stone, also making it the Sunday dessert! I hope to entice you with this irresistible roll, which I filled with a strawberry coulis, Nutella as if there were no tomorrow, and whipped cream! Certainly a classic that cannot be missed this season! It will be perfect as a dessert at the end of a meal, as a delicious snack, or for any occasion you wish! A little spring treat that, like all the recipes I propose to you, will be very simple to make. Just a few steps to obtain a highly impressive dessert!
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 13 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the sponge cake:
- 3/4 cup all-purpose flour
- 3 eggs
- 1/3 cup brown sugar
- 1/4 cup peanut oil
- 1/2 small packet baking powder for desserts
- 10 oz strawberries
- 1 lemon juice
- 2 tablespoons brown sugar
- 1 lemon zest (untreated)
- 1 cup fresh whipping cream (already sweetened)
- 1/2 cup hazelnut spread
- 6 whole strawberries
- as needed powdered sugar
Preparation
Start by washing and cleaning the strawberries, removing the leaves, except for those you will use for decoration. Then cut them into small pieces.
Transfer them into a pot and drizzle with the lemon juice.
Add the lemon zest and brown sugar as well.
Cook gently for about 5′, then turn off and let cool.
Meanwhile, prepare your sponge cake by working the eggs in a bowl with an electric mixer for 5′ until you get a very foamy mixture.
Add the sugar, continuing to mix.
Then, slowly incorporate the oil, and finally, gradually add the sifted flour and baking powder.
At this point, you will have a rather liquid batter. Pour it onto a baking sheet lined with parchment paper and level it well.
Bake in a preheated oven at 356°F for 12′-14′. Be careful not to let it brown too much, otherwise, it might become too crispy and won’t be rollable anymore*. At the end of cooking, you will have a beautiful golden and fragrant sponge cake.
Let it cool, flipping it over onto a new sheet of parchment paper and removing the old one.
Roll everything up and let it cool completely, positioning the roll with the seam facing down. When the roll has cooled, which will take about 1 hour, unroll it again and moisten the entire surface with the strawberry juice.
Then spread Nutella over it using a spatula.
Add the diced strawberries as well.
Finally, spread the whipped cream, previously beaten with an electric mixer.
Roll everything up again with the help of the parchment paper and store the dessert in the refrigerator for at least 2 hours before serving.
Once ready, remove the parchment paper, make a nice clean cut at both ends of the roll so that the filling of cream and strawberries is clearly visible, and garnish with powdered sugar to taste and whole strawberries.
Cut it into slices and serve.
And voila… your sponge cake roll with cream, strawberries, and chocolate is ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉You can store the sponge cake roll in the fridge inside an airtight container for about 2/3 days. I do not recommend freezing it.
Tips, notes, variations, and suggestions
🟣* Baking times vary significantly from oven to oven, so keep an eye on your base and do not exceed the times indicated in the recipe, otherwise, it will affect the final result.
🟣* Baking times vary significantly from oven to oven, so keep an eye on your base and do not exceed the times indicated in the recipe, otherwise, it will affect the final result.
