Strawberry Roll

Average: 4 (2 votes)
(2 votes)
Strawberry Roll
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Health Score:
4,8 / 10
40 min.
ready in 2 h. 52 min.
Ready in


For the dough
4 eggs
125 grams sugar
100 grams Pastry flour
50 grams cornstarch
sugar (to work)
For the filling
400 grams Strawberries
80 grams sugar
2 Tbsps lemon juice
300 milliliters Whipped cream
2 packets Vanilla sugar
2 packets whipped cream stabilizer
200 grams Quark
mint (for garnish)
How healthy are the main ingredients?
StrawberryWhipped creamsugarsugareggsalt

Preparation steps


For the dough: Preheat the oven to 200°C (approximately 390°F).


Line the bottom of a baking sheet with parchment paper. Separate the eggs and in a bowl, beat the yolks with half of the sugar until frothy. In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form.  Sprinkle with the remaining sugar and continue beating until the mixture is shiny and forms stiff peaks. Fold the egg whites into the yolk mixture. Mix the flour with the cornstarch and gently fold it into the egg mixture. Spread the batter into the baking sheet and smooth the top. Bake until the top springs back when touched, 10-12 minutes.


While the cake bakes, sprinkle a kitchen towel with sugar. Run a metal spatula around th edge of the cake and invert the cake onto the kitchen towel. Remove the baking paper and roll up the sponge cake in the towel.


For the filling:  Rinse and hull the strawberries, cut in half and mix with the sugar and the lemon juice. Whip the cream with the vanilla sugar and until stiff and mix with the 4 tablespoons of the quark. Remove and set aside. Unroll the dough base, brush with cream and top with the strawberry halves, setting 8 pieces aside. Using the kitchen towel roll the dough up. Place the roll, seam side down on a serving plate, sprinkle with the remaining cream and top with the remaining strawberry halves. Cool for at least 3 hours.


Cut the roll into slices and serve garnished with mint leaves.