Strawberry sponge cake roll with cream / Rolada biszkoptowa z truskawkami
This is a recipe for a cake that literally melts in your mouth. If you're looking for this type of a cake then this sponge cake roll with strawberries and cream is for you! It is a fluffy sponge cake, cream and pieces of fresh strawberries.
Ingredients
Ingredients for sponge cake
- 6 large eggs
- 80 grams powdered sugar
- 80 grams all purpose flour
- 1 tablespoon vegetable oil
- 1 teaspoon baking powder
- 1 pinch salt
Ingredients for cream and strawberry filling
- 500 grams fresh strawberries
- 350 grams heavy whipping cream
- 100 grams mascarpone cheese
- 5 tablespoons powdered sugar
Instructions
- Crack six eggs into the mixing bowl. Add a pinch of salt. Add sugar. Beat the eggs with the pinch of salt and sugar until fluffy and light. Beat for at least 5 minutes with a mixer. A light egg fluff should form.
- Reduce the mixer speed to medium and add a tablespoon of oil. Turn off the mixer. Place the flour mixed with baking powder into the bowl with the fluffy cream. Mix the batter gently with a spoon or spatula.
- Line a 30/38 cm baking tray with parchment paper. Spread the batter over the entire surface. Gently level the surface. Place the sponge cake on the middle oven rack of preheated to 170 degrees Celsius. Baking option: Bake the sponge cake roll for about 15- 20 minutes. It should be golden brown. Oven temperatures do very.
- After 15- 20 minutes of baking, turn off the oven and open the oven door a little. You can make a gap by putting an oven glove in the door. After 10 minutes, open the oven door completely. After a while, remove the tray with the sponge cake.
- Lift the sponge cake by the protruding baking paper. Do not remove the cake from the paper. Roll the sponge cake into a roll together with the paper. Roll the roll from the shorter side to the top of the longer side. Set the roll aside to cool.
- While the sponge roll is cooling, you can prepare filling. Wash the strawberries and remove their stalks. Cut the strawberries into smaller pieces.
- Whip the chilled whipping cream until stiff. I recommend placing it in a tall container. After a minute of whipping, add a spoonful of sugar. After another minute, add the second spoonful. Add the next spoonfuls of sugar in the same way. Whip the cream at the highest speed until the sugar is completely dissolved. The cream should be stiff and fluffy. Finally, add the mascarpone cheese and mix the cream briefly, just until the cheese is incorporated.
- Add strawberry pieces to the cream. Stir the cream with a spoon or spatula.
- Unroll the sponge roll again. Spread the cream with strawberries and spread evenly over the entire surface of the sponge cake roll. Roll the roll up immediately, just as you did after baking.
- It is worth chilling the finished sponge roll with cream and strawberries before serving. I recommend wrapping it in a fresh piece of parchment paper and putting it in the fridge to chill for at least an hour.
- Before serving, the roll can be sprinkled with powdered sugar and decorated with strawberry slices.