Strawberry-Cream Sponge Roulade Recipe

Name: Strawberry-Cream Sponge Roulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter for greasing pan; 3/4 cup cake flour; 3/4 teaspoon baking powder; Pinch of salt; 4 eggs at room temperature; 1/2 cup granulated sugar; Confectioners' sugar; 1 1/2 cups heavy cream, whipped; 1 pint strawberries, hulled and halved; Superfine sugar to taste

Servings: persons

Butter for greasing pan
3/4 cup cake flour
3/4 teaspoon baking powder
Pinch of salt
4 eggs at room temperature
1/2 cup granulated sugar
Confectioners' sugar
1 1/2 cups heavy cream, whipped
1 pint strawberries, hulled and halved
Superfine sugar to taste

1
Preheat oven to 350 degrees.
2
Butter a 10-by-15-inch jelly roll pan.
3
Line the pan with a sheet of waxed paper that has been cut to fit the width but extending a few inches at either end.
4
Butter paper.
5
Sift flour, baking powder and salt together and set aside.
6
Beat eggs at high speed for five minutes, until very thick and light.
7
Gradually beat in granulated sugar, then at low speed fold in flour mixture.
8
Spread batter in pan and bake 20 minutes, until puffed and golden.
9
Run a knife around the edges.
10
Heavily dust a clean linen towel with sifted confectioners' sugar and invert cake, pan and all, onto the towel.
11
Lift off pan and peel off paper.
12
Roll cake in the towel and set aside to cool.
13
When cake is cool, gently unroll it and spread with whipped cream.
14
Sweeten berries to taste with superfine sugar and spread them over the cream.
15
Reroll cake, wrap it in foil and refrigerate until ready to serve.

638

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Butter for greasing pan, 3/4 cup cake flour, 3/4 teaspoon baking powder, Pinch of salt, and more.

Yes, Strawberry-Cream Sponge Roulade falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry-Cream Sponge Roulade

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