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Strawberry and cream roulade
(0 votes)
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 3 hrs 45 mins
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Ingredients
for
1
- For the sponge
- 1 cup flour (heaped)
- 1 tsp Baking powder
- salt
- 4 eggs
- ⅔ cup sugar
- baking Parchment paper sheet (for the baking tray)
- sugar (for sprinkling)
- For the filling
- 1 cup Strawberries
- ½ cup sugar (scant)
- 4 Tbsps lemon juice
- 1.333 cups cream
- 2 packets whipped cream stabilizer
- 1 packet Vanilla sugar
- powdered sugar
Preparation
Preparation steps
1.
Preheat the oven to 180°C.
2.
Mix the flour, baking powder and a pinch of salt. Separate the eggs. Beat the egg whites with 4 tbsp cold water until they form soft peaks, then trickle in the sugar and continue beating until they form stiff peaks. Fold in the egg yolks. Sieve the flour mixture over and carefully fold in. Spread the mixture on a baking tray lined with baking parchment and bake in the preheated oven (middle shelf) for 12-15 minutes. Turn out onto a tea towel sprinkle with sugar and pull off the baking parchment.
3.
For the filling, wash and hull the strawberries. Chop the strawberries and mix with the sugar and lemon juice. Whip the cream with the vanilla sugar and cream stabiliser until stiff. Fold in the strawberries. Spread the strawberry cream on the sponge base and roll up using the tea towel to help you. Chill for at least 3 hours. Serve sprinkled with icing sugar.
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