Mini Sponge Cake Rolls: the easy bite-sized recipe for strawberry sponge cake rolls
Ingredients :
FOR THE COOKIE:
TYPE OF FLOUR 120 g (1 cup)
SUGAR 120 g (1 cup)
MILK 50ml
EGGS AT ROOM TEMPERATURE 4
LEMON ZEST
VANILLA EXTRACT 5 ml (1 tsp)
A PINCH OF SALT
FOR THE CREAM:
MILK 500 ml (2 cups)
SUGAR 120 g (1 cup)
STRAWBERRIES 250g
EGG YOLKS 4
CORNSTARCH 40 g (1/3 cup)
VANILLA EXTRACT 5 ml (1 tsp)
LEMON ZEST
POWDERED SUGAR TO TASTE
How to make sponge cake rolls:
Step 1
In a small bowl, combine the eggs, sugar, salt, lemon zest, vanilla extract and blend with a hand mixer until smooth.
2nd step
Sift flour and fold to combine.
Step 3
Pour the mixture into a baking tray lined with baking paper. The tray measures 40 x 30 cm.
Step 4
Bake in a preheated oven at 200°C/400°F for 7-8 minutes. Meanwhile prepare the cream. Prepare the cream. Combine milk, egg yolks, sugar, starch, vanilla extract, lemon zest and stir over low heat until ingredients are combined and thickened. Leave the cream to cool, then mix with the whipped cream.
Step 5
Take the cake out of the oven and use a ruler to cut it into strips.
Step 6
Brush the cake strips with milk.
Step 7
Sprinkle cake strips with powdered sugar.
Step 8
Using a pastry bag, coat the slices of cake with whipped cream.
Step 9
Roll cream cake strips and top with more prepared cream.
Step 10
Garnish with sliced strawberries.
