Sponge cake roll with strawberries: the recipe for a soft and fragrant dessert
Ingredients :
For the sponge cake base
Yolks
4
Album
4
Flour 00
100 gr
Sugar
100 gr
Baking powder for cakes
4 gr
Grated lemon zest
1/2 tsp
For the stuffing
Whipping cream
250 ml
Mascarpone
150 gr
Powdered sugar
100 gr
Strawberries
100 g (chopped)
For decoration
Powdered sugar
q.b.
Strawberries
q.b.
Strawberry sponge cake roll is a simple spring cake with a delicate flavour, a rolled up version of the cream and strawberry cake , ideal to serve as a dessert after a meal or as a delicious snack . The base will be made with soft sponge cake , instead of the classic biscuit dough , while the filling will be made with a cream based on mascarpone , cream , icing sugar and chopped strawberries . The roll will then be simply decorated with icing sugar and strawberries, ready to be cut into slices and enjoyed.
Strawberry sponge cake roll can be prepared in advance , keeping it in the fridge. Instead of mascarpone cream, you can use whipped cream or use a strawberry cream . It is also possible to complete the preparation with a delicious strawberry topping . Here are the steps to make a soft and fragrant strawberry roll.
How to prepare strawberry sponge cake roll:
Preheat the oven to 180°C and line the pan with parchment paper. Beat the egg whites with the lemon zest1and whip the yolks with the sugar2, until a clear and frothy mixture is obtained. Add the flour and baking powder3, continuing to mix.
Gradually add the whipped egg whites4until you get a smooth compound5. Spread the mixture into the pan6and cook in the oven at 180°C for 10-12 minutes.
Dust the icing sugar on the sponge cake7, turn the cake with a tablecloth and remove the oven paper8. Sprinkle the other side with powdered sugar as well9.
Roll up in the tablecloth10and let sit to hold shape. Whip the cream with the icing sugar11and mix with the mascarpone and the chopped strawberries12.
Unroll the sponge cake13and spread the cream all over the surface14. Roll it up again15and let the roll rest in the fridge for 1-2 hours.
Decorate the roll with icing sugar 16and strawberries17. The strawberry sponge cake roll is ready to be cut into slices and served18.
storage
The strawberry sponge cake roll can be stored in the refrigerator for 3-4 days covered with transparent film or in an airtight container, otherwise the base risks drying out excessively.
