A delicious strawberry roll made from fluffy sponge cake is my recommendation for today for a sweet strawberry cake. This roll not only tastes delicious, it also looks impressive thanks to its glaze made from jelly and strawberries. So, if you have some spare strawberries at home, and you’re not sure what to make from them, have a go with this roll.
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Ingredients for strawberry roll.
Sponge cake:
- 5 big eggs
- 120 g icing sugar
- 1 teaspoon of baking powder
- 120 g all-purpose flour
- 1 tablespoon of lemon juice
- a pinch of salt
Strawberry cream:
- 150 g strawberries
- 150 g jelly (taken from “Strawberry jelly”)
- 10 g powdered gelatine
- 200 ml cream (36%)
- 1 tablespoon of icing sugar
Strawberry jelly:
- 1 packet of strawberry jelly powder (75 g)
- 350 ml water
Glaze:
- 250 g strawberries
- remaining strawberry jelly after taking out 150 g to make “Strawberry cream”
How to make strawberry roll.
Sponge cake: put eggs into a bowl, add icing sugar, salt and lemon juice. Using a hand whisk or kitchen mixer, whisk the ingredients for 5-6 minutes. Then, gently but as quickly as possible, stir in sifted flour and baking powder in big batches. Line a baking tin with baking paper, then pour in the cake batter. Put the cake in an oven preheated to 170 degrees Celsius and bake it for 22-25 minutes. Remove the cake from the oven, set it aside for 5 minutes and roll it into a roll while still warm.
The way I rolled sponge cake was as follows. First, I put baking paper on top of the cake. Then, I took the cake out of the baking tin and put it on a kitchen cloth (it was the bottom of the cake, which was on the cloth, not its top). Next, very carefully and not pressing the cake too much, I rolled it along its longer side. When done, I put the cake aside for an hour to let it cool down completely.
Strawberry jelly: pour strawberry jelly powder into a bowl, pour in boiling water and mix. Stir until the jelly is completely dissolved. At that point, take out the 150 g that should be used for preparing the strawberry cream. The remaining jelly will be used for the strawberry glaze.
Strawberry glaze: cut strawberries into thin slices, arrange them next to one another in a baking tin and pour in the jelly. Before placing the strawberries in the tin, cover it with cling film so that the jelly can be easily removed once it’s set. On my Instagram, I added a few photos of what it looked like for me. It is important to use a slightly smaller tin than the one in which the sponge cake was baked.
Strawberry cream: blend strawberries, then pour them through a strainer to get rid of the seeds. Add gelatine to the 150 g of the hot strawberry jelly and mix it thoroughly. Next, combine it with the previously blended strawberries and set it aside so it can thicken slightly. Pour cold cream into a big bowl, add icing sugar and whisk it until stiff. When the cream is whipped, add the firming jelly and whisk together for a few seconds.
Carefully roll out the sponge cake, cover it with cream, leaving a little of it for covering the top of the roll. Roll the sponge cake into a roll again and cover it with the remaining cream on top. Cover the roll with the strawberry glaze. Put the finished roll in the fridge for at least an hour for the cream to set well.
Good to know when making strawberry roll.
All the ingredients should be at room temperature.
I baked the sponge cake in a metal baking tin measuring 25 by 35 centimetres.
I prepared the jelly with strawberries, so the strawberry glaze in a smaller tin. Its measurements were 20 by 25 centimetres.
Do you like cakes with strawberries? If so, try our recipe for Yoghurt cake with strawberries.
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