Colorful strawberry roulade
This strawberry roulade is the quintessential summer dessert. Cake rolls are always stunning but this one is particularly delightful. Light and airy sponge wrapped around a sweet whipped cream and fresh strawberry filling. Irresistible!
Ingredients
Decorative paste:
- 40 g butter room temperature
- 40 g powdered sugar
- 1 egg white
- 45 g cake flour
Sponge:
- 5 egg yolks
- 90 g sugar
- 100 ml milk
- 50 ml oil
- 120 g cake flour
- 5 egg whites
- 50 g sugar
- red food coloring
Cream filling:
- 200 g whipping cream
- 250 g fresh strawberries
Method
Put 40 g butter and 40 g icing sugar into a bowl and stir, then add 1 egg white and mix well. Add 45g flour and mix until it becomes a thick paste. Pipe small dots of the paste onto baking paper and freeze for 30 minutes. Meanwhile, add 5 egg yolks and 90 g sugar and all mix well. Add 50 ml oil, 100 ml milk and 120 g cake flour and mix until smooth. Add natural food coloring to the batter and whisk well. Beat 5 egg whites and 50 g sugar until stiff and carefully fold into the cake mixture. Remove the baking tray from the freezer and pour the cake batter over it, place in the oven and bake for 15 minutes at 170 °C. Turn over the sponge and place it on a cooling rack. Remove the bottom layer of the baking paper and let cool. Flip the cake layer so that the decorated part is facing down. Spread 200 ml whipped whipping cream evenly over the sponge. Decorate with delicious fresh strawberries. Carefully roll the cake from the shorter side up. Chill for 30 minutes before serving and enjoy.
