Strawberry Roulade

Average: 5 (1 vote)
(1 vote)
Strawberry Roulade
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Health Score:
4,2 / 10
40 min.
ready in 50 min.
Ready in


6 eggs
2 Tbsps lemon juice
1 pinch salt
80 grams sugar
80 grams Pastry flour
1 Tbsp cornstarch
sugar (for towel)
5 sheets gelatin
400 grams Strawberries
2 Tbsps sugar
1 packet Vanilla sugar
250 grams Whipped cream
For decoration
powdered sugar
cocoa powder
How healthy are the main ingredients?
StrawberryWhipped creamsugarsugareggsalt

Preparation steps


Preheat the oven to 180°C (approximately 350°F). Separate eggs. Whisk egg whites with 1 teaspoon lemon juice and a pinch of salt until stiff. Mix egg yolks with sugar and 1 tablespoon hot water until foamy. Mix the egg whites into the egg yolks, add pastry flour and cornstarch. Spread mixture on a baking sheet lined with parchment paper (or jellyroll pan lined with parchment paper). Bake until golden in preheated oven for 8 to 10 minutes. Spread out a tea towel and sprinkle sugar on top. Invert pan and turn out sponge cake onto towel. Remove parchment paper and roll up the sponge cake in the towel. Let cool.


Soften gelatin in cold water. Rinse strawberries, drain, clean and cut in half. Cut 50 g (approximately 2 ounces) strawberries into small pieces. Mix 150 g (approximately 5 ounces) strawberries with lemon juice and purée together. Heat and stir in the sugar and vanilla sugar. Squeeze the gelatin and dissolve into the mixture. Cool mixture. Beat the whipping cream until stiff. Fold in strawberry pieces and strawberry mixture. Unwrap sponge cake gently and spread filling over top. Roll sponge cake back up. Sprinkle with powdered sugar and cocoa powder. Serve with remaining strawberries as garnish.