Swiss roll with strawberries
Fancy a quick cake? Light and airy, not too rich, and extra fresh with seasonal strawberries? Then let's bake a strawberry roulade. Soft sponge cake, creamy strawberry cream – it always tastes good.
... Recipe on the blog:
www.mannbackt.de/2024/05/27/biskuitroulade-mit-frischen-erdbeeren-94437/
Recipe at MPREIS:
https://bit.ly/4ayTc3u
Ingredients for the sponge cake:
5 eggs
125 g sugar
1 packet vanilla sugar
100 g flour
20 g oil
Also:
2 sheets of baking paper
50 g granulated sugar
Ingredients for the filling:
400 g fresh strawberries
500 ml heavy cream
1 packet cream stabilizer
1 packet real vanilla sugar
1 tbsp sugar
Icing sugar for dusting
Preparation of the strawberry roulade:
1. To make the strawberry roulade, first wash the strawberries, remove the stems, dice them, and mix with a little sugar (1 tbsp is enough).
2. Preheat the oven to 175°C (350°F) using conventional oven settings (top and bottom heat) and line a baking sheet with parchment paper. Place a square baking frame on top. This isn't essential, but it ensures a very even edge without any waste.
3. Beat the eggs with the sugar and vanilla sugar for 10 minutes until creamy.
4. Sift the flour over the egg mixture and gently fold it in by hand using a whisk.
5. Add the oil and fold it in briefly.
6. Bake the sponge cake for 12 to 15 minutes, just until it's lightly golden. Important: Do not overbake, otherwise the cake will break when rolled. It should remain very soft and pliable.
7. Unroll a sheet of parchment paper and sprinkle it with 50g (1/4 cup) of granulated sugar.
8. Remove the sponge cake from the baking frame, peel off the frame, and invert the sponge cake onto the second sheet of parchment paper. Carefully peel off the top sheet of parchment paper. 9. Whip the cream until it forms soft peaks. Just before it starts to stiffen, add the cream stabilizer and continue whipping until stiff peaks form.
10. Add the strawberries to the whipped cream and gently fold them in by hand.
11. Spread the strawberry cream evenly over the roulade, right to the edges, and roll it up using the parchment paper.
12. Chill the strawberry roulade in the refrigerator for a while, then dust it with powdered sugar.