Strawberry sponge cake roll
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 557, total fat 27 G., saturated fats 15 G., proteins 6 G., carbohydrates 72 G., fiber 1 G., cholesterol 198 mg, sodium 279 mg, sugar 49 G.
Calories 557, total fat 27 G., saturated fats 15 G., proteins 6 G., carbohydrates 72 G., fiber 1 G., cholesterol 198 mg, sodium 279 mg, sugar 49 G.
This light and airy sponge roll filled with strawberry jam and whipped cream is easy to make and looks exquisite. Strawberry and cream lovers will be delighted with the taste. To prevent the sponge from cracking while assembling, let it cool while rolled, then unroll it, spread the filling, and roll it again. Garnish with whipped cream and a sprig of mint.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup cake flour
- 1 teaspoon baking powder
- 0.5 tsp salt
- 5 large eggs, separate the whites from the yolks
- 0.5 cup granulated sugar
- 1 tsp vanilla extract + 1/4 tsp
- 2 tbsp powdered sugar + 1/4 tbsp
- 2 cups heavy cream
- 1.5 cups strawberry jam
- Sprigs of fresh mint, for garnish
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Spray a 10x15-inch baking pan with cooking spray and line with parchment paper; spray the parchment paper.
- In a medium bowl, combine cake flour, baking powder, and 1/4 teaspoon salt. Set aside. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg yolks and sugar until light and fluffy. Stir in 1 teaspoon vanilla extract. Using a silicone spatula, fold in the flour mixture until fully incorporated.
- Beat the egg whites in a large bowl with a mixer on medium speed until stiff peaks form, about 3 minutes. Gently fold the egg whites into the batter.
- Pour the batter onto the prepared baking sheet and spread it evenly with a spatula, covering the parchment paper. Bake until the cake springs back when lightly pressed, about 10 minutes.
- Sprinkle a clean kitchen towel with 2 tablespoons of powdered sugar, place the cake on the towel, and roll it up into a log. Let cool.
- In a bowl, combine the cream, 1/4 cup powdered sugar, the remaining 1/4 teaspoon salt, and 1/4 teaspoon vanilla extract and beat until stiff peaks form. Set aside.
- Roll out the sponge cake and spread it completely with strawberry jam. Top with some whipped cream and roll it up. Transfer it seam-side down to a serving platter and garnish with the remaining whipped cream. Garnish the roll with mint sprigs.
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