Filled Chocolate Sponge Roll

Average: 0 (0 votes)
(0 votes)
Filled Chocolate Sponge Roll
share Share
bookmark_border Copy URL
Health Score:
5,0 / 10
1 hr
ready in 4 h.
Ready in


For the sponge
cup flour
4 Tbsps cocoa powder
1 tsp Baking powder
1 pinch salt
4 eggs
cup sugar
sugar (for working)
For the filling
2 ⅔ cups Strawberries
½ cup sugar
4 Tbsps lemon juice
cup cream (30% fat)
cup Mascarpone (80% fat)
1 packet whipped cream stabilizer
1 tsp vanilla extract
powdered sugar (for dusting)
mint (for decoration)
How healthy are the main ingredients?

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Peeler, 1 Large knife, 1 Blender, 1 Citrus juicer, 1 Tablespoon, 1 Teaspoon, 1 Small bowl, 1 Sieve, 1 Wok, 1 Wooden spoon, 1 Measuring cups

Preparation steps

Mix the flour, baking powder, cocoa and a pinch of salt. Separate the eggs. Beat the egg whites with 4 tablespoons cold water until stiff, trickling in the sugar. Fold in the egg yolks. Sieve the flour mixture over and fold in carefully. Spread the batter on a cookie sheet lined with baking parchment and bake in a preheated oven (200°C/400°F with fan) for about 10-15 minutes. Turn out on to a tea towel sprinkled with sugar and pull off the baking parchment. Roll up, cover and leave to cool.
For the filling, wash, hull and quarter the strawberries. Mix with 50 g/1/4 cup sugar and the lemon juice. Whip the cream stiffly with the vanilla extract, 50 g/1/4 cup sugar and the cream stabilizer. Fold in the mascarpone.
Unroll the sponge and spread with the cream. Scatter the strawberries over the cream and roll up again with the help of the tea towel. Chill for at least 3 hours. Serve sprinkled with confectioners' sugar and garnished with mint.