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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Strawberry-Cream Sponge Roulade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions