Welcome to a recipe that captures the essence of summer in every bite! This Strawberry and Cream Sponge Roll is a timeless classic, celebrated for its delicate, cloud-like texture and the perfect marriage of sweet and fresh flavors. The light, airy sponge cake is gently rolled around a generous filling of fluffy whipped cream and vibrant, juicy strawberries. It's not just a dessert; it's a centerpiece, perfect for afternoon tea, family gatherings, or any special occasion. Don't be intimidated by the rolling technique – our step-by-step guide makes it simple and fun, ensuring a beautiful and delicious result every time.
Strawberry and cream sponge roll.
Ingredients for the Sponge Roll Batter
- 180 g eggs (about 3-4 large)
- 95 g granulated sugar
- 90 g all-purpose flour
- 1/4 teaspoon baking powder
- vanilla extract, to taste
- vegetable oil or cooking spray
Ingredients for the Filling and Decoration
- 250 g heavy cream (33% fat)
- 50 g powdered sugar
- 300 g fresh strawberries
How to Make a Strawberry and Cream Sponge Roll
To quickly bake a quality sponge for a roll, you need to plan everything carefully – prepare the ingredients, the baking sheet, and preheat the oven to the right temperature. Place a sheet of parchment paper on the baking sheet and grease the paper with vegetable oil or cooking spray. Preheat the oven to 180°C (350°F).
Place a sheet of parchment paper on the baking tray.
Crack the eggs into the mixer bowl.
Gently fold in the flour with circular motions.
Crack the eggs into a mixer bowl. Add the granulated sugar. Add the vanilla extract. Mix, then beat with a mixer, starting on low speed and gradually increasing to maximum. Beat for about 7-10 minutes until you have a fluffy cream without any sugar granules.
Combine the all-purpose flour with the baking powder and sift it into the bowl. Gently fold in the flour with circular motions. You should get a fluffy, smooth, lump-free batter that resembles cream.
Spread the batter onto the baking tray, leveling it with a spatula.
Pour the batter onto the baking sheet and spread it with a spatula to form a rectangle (30×40 cm) of even thickness. At this stage, work quickly, as the oven should already be preheated to the required temperature – 180°C (350°F)!
Place the baking tray in the preheated oven for 10 minutes.
Roll up the finished sponge cake layer along with the paper.
Spread half of the whipped cream over the sponge cake layer.
Place the baking sheet in the preheated oven for 10 minutes. Do not open the oven door during baking, so the batter doesn’t fall.
Roll the finished cake layer into a roll along with the parchment paper and place it in the freezer for 10-12 minutes to cool down quickly. Roll it along the shorter side.
Whip the chilled heavy cream with the powdered sugar. Unroll the cooled cake layer and peel off the paper. Spread half of the whipped cream over the cake.
Cut the berries into 4 pieces and sprinkle them evenly over the cream.
Coat the roll with the remaining whipped cream on all sides.
Decorate the sponge roll with strawberries.
Thoroughly wash the ripe red strawberries and pat them dry with paper towels. Cut the berries into quarters and sprinkle them evenly over the cream. Save a few beautiful berries for decorating the roll.
Roll the sponge cake with the cream and strawberries back into a roll. Place it on a board seam-side down. Coat the roll with the remaining whipped cream on all sides.
Slice the ripe, large berries thinly and decorate the sponge roll with the strawberries.
Refrigerate the finished roll for 2-3 hours for the sponge to set.
Refrigerate the finished roll for 2-3 hours to allow the sponge to set and soak up the cream. Serve with tea or coffee.
And there you have it – a stunning Strawberry and Cream Sponge Roll ready to grace your table! The beauty of this dessert lies in its simplicity and the quality of its ingredients. Once chilled, each slice offers a perfect swirl of soft cake, creamy filling, and fruity bursts of strawberry. Serve it with a hot cup of tea or a freshly brewed coffee for a truly delightful experience. Feel free to experiment with other berries like raspberries or blueberries when they're in season. We hope you enjoy making and sharing this wonderful treat as much as we do. Happy baking!
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