The Sunday Mail
THIS is a classic German strawberry roll (Erdbeerrolle) recipe made with sponge cake, whipped cream and fresh strawberries. My favourite cake when strawberries are in season. If you like, you can cover the outside with more whipped cream and decorate with extra strawberries.
Ingredients
Cake:
Four eggs, divided;
Half cup white sugar;
Two teaspoons vanilla sugar;
Three tablespoons confectioneries’ sugar;
Quarter cup all-purpose flour;
Half teaspoon baking powder;
Two teaspoons white sugar.
Filling:
One cup heavy whipping cream;
Two teaspoons vanilla sugar;
Two cups finely chopped strawberries.
Directions
1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. Combine egg yolks, half cup sugar and two teaspoons vanilla sugar in a large bowl; beat with an electric mixer until foamy.
3. Beat egg whites in a glass, metal or ceramic bowl until foamy. Gradually add confectioners’ sugar, continuing to beat until stiff peaks form. Slide over the egg yolk mixture.
4. Sift flour and baking powder over the stiff egg whites. Carefully fold everything into the egg yolk mixture until batter is well combined, but do not over-mix. Spread batter onto the prepared baking sheet.
5. Bake in the preheated oven until sponge cake is set and lightly browned (15 to 20 minutes).
6. Lay a clean dish towel on a flat work surface and sprinkle dish towel with two teaspoons sugar. Invert sponge cake onto the dish towel and remove parchment paper. Roll up cake with the dish towel and allow to cool completely (about one hour).
7. Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until stiff peaks form. Fold in strawberries with a spatula.
8. Carefully unroll sponge cake. Spread strawberry cream on top, leaving a little room on the edges. Roll up and place seam down onto a cake platter. Allow to chill in the refrigerator for one hour.
Nutrition facts
Per Serving: 186,4 calories; protein 3,2g 7 percent DV; carbohydrates 20,5g 7 percent DV; fat 10,7g 16 percent DV; cholesterol 98,1mg 33 percent DV; sodium 58,5mg 2 percent DV.
