Super cute, fresh and extra light, this Strawberry Roll Cake is the only recipe you’ll ever need! Garnished with a delicate strawberry Chantilly cream and enveloped in a light and fluffy sponge cake, it is not too much to say, this is one of life’s simple pleasures we are all craving over and over. Not only does it taste amazing, but every mouthful will take you back to wonderful memories. Bake it early in the day and simply keep it in the fridge until serving—it’s perfect for a dinner party.
Important to note, for the best result the size of the baking sheet is essential. We use a Quarter Baking Sheet (13” x 9″) but if you only have a larger size, do not worry. As the batter is not runny, just make sure it doesn’t cover the full size of your baking sheet.
Serves 8-10
1 egg white
2 tbsp white granulated sugar
1 teaspoon canola oil
2 tbsp all-purpose flour
Food coloring
4 eggs
4 tbsp granulated sugar
1/2 cup all-purpose flour
A pinch of salt
3 tbsp confectioner sugar
1/2 cup heavy cream
1/4 cup confectioners sugar (50g)
1/2 cup mascarpone (115g)
110g strawberry, about 8 to make a puree
200g strawberry, about 10 diced in small cubes
1. For the best result, we recommend first drawing the design of your choice on a piece of paper using a black marker, and place it under your baking paper before you start decorating.
2. Line your baking sheet with baking paper.
3. Place the drawing underneath.
4. Rub with butter the inner sides of the baking sheet, this will help in keeping the paper into place.
5. With an electric mixer, whip the egg white semi-stiff, then add 2 tbsp of sugar and continue beating for 1-2 minutes until soft peaks form.
6. Using a spatula, mix in the canola oil and flour.
7. Divide batter in half and color half in green and half in red with food coloring.
8. Place each color in piping bags fitted with a small round piping tip (or if you don’t have piping bags, a small ziptop bag with a small hole in one corner will do just fine).
9. Add the red batter first onto the baking paper to create the strawberry hearts and little dots, then switch to the green to design the leaves.
10. Remove the drawing from underneath.
11. Place your baking sheet in the freezer for at least 2 hours to allow the design to set.
1. Preheat oven to 320F (160C).
2. Separate the eggs in two large mixing bowls.
3. Beat the egg whites semi-stiff with a pinch of salt, then gradually add 2 tbsp of sugar and continue beating for 1-2 minutes until it ́s more firm.
4. Mix the egg yolks with 2 tbsp of sugar using a whisk.
5. Add the egg whites into the egg yolks. Mix in 3 additions with a silicone spatula so you have a fluffy batter.
6. Stir in the flour at the end, it’s easier and will ensure the batter stays fluffy and well combined.
7. Using a large spoon, distribute the batter all over the frozen design, then gently spread the batter into an even layer trying as little as possible to affect the frozen design under. Bang the baking sheet a few times on the countertop to remove any air bubbles and level out the top.
8. Bake for 10 minutes at 320F (160C).
9. Meanwhile, lay out two clean tea towels on a worktop and sprinkle them with water so they become wet.
10. Once the sponge cake is out of the oven, sprinkle with 2 tablespoons of confectioner sugar. Carefully invert the warm cake onto one of the tea towels along with the baking paper. Remove the baking paper from the sponge base. Then sprinkle the top of the sponge cake with design with 1 tbsp of confectioner sugar. Place the second tea towel on the top and carefully invert the cake one more time, so that the side of the cake without design is on the top. Roll the sponge cake up– from the shorter side together with the tea towel (rolling up is good for the elasticity).
11. Let the sponge cake cool for about 10 minutes.
1. With an electric mixer, whip the heavy cream with sugar for 2-3 minutes until soft peaks form.
2. Add mascarpone, and beat until creamy and soft.
3. Using a food processor, blend 110g of strawberries, then incorporate the strawberry puree into the Chantilly cream filling.
4. Carefully unroll the cake and remove the towels. Spread the strawberry Chantilly cream filling evenly over the whole cake, leaving about 1/2 inch bare at the far end.
5. Arrange small diced strawberries on the top.
6. Gently roll up the cake. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight, until filling is set.
Cheers Xx
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