Sponge Cake with Strawberries & Cream Filling (Erdbeerrolle)

• servings: 12 servings
• active time: 30 minutes
• total time: 1 hour 10 minutes

Ingredients

5 eggs

1 pinch salt

100 grams sugar (plus more for sprinkling on the linen towel)

1 lemon (zest only)

80 grams all-purpose flour

30 grams cornstarch

2 grams baking powder (1/2 tsp)

350 grams strawberries

150 grams strawberry jam (My all time favorite is Bonne Maman)

400 milliliters heavy whipping cream

50 grams powdered sugar

1 teaspoon pure vanilla extract

powdered sugar (for dusting)

Directions

Preheat oven to 390° Fahrenheit/ 200° Celsius and prep a baking sheet with parchment paper.

Eggs

Separate the egg whites from the yolks, placing the whites in a large bowl and the yolks in a smaller bowl. Add a pinch of salt to the egg whites and beat until almost stiff.

Stuff

Add about 3/4 of the sugar and continue beating until stiff.

Creamy

Beat the egg yolks with the remaining sugar and lemon zest until creamy.

Fold

Mix together the flour, cornstarch and baking powder and add to the egg whites along with the egg yolk-sugar mixture, folding it carefully into the egg whites.

Bake

Spread the batter onto the parchment-lined baking sheet and bake for 10 minutes or until golden yellow. Sprinkle sugar onto a kitchen towel and flip the warm sponge cake onto the sugar-sprinkled kitchen towel, leaving the parchment paper on top. Let cool completely

Strawberries

Wash the strawberries and finely dice 3/4, pureeing the remaining 1/4.

Cream

Add together heavy whipping cream, sugar and vanilla and whip the cream until almost stiff. Add the puree and mix until completely stiff.

Fold in the diced berries and move to the fridge to stay cool. If the cake is cooled, carefully remove the parchment paper.

Jam

Heat the jam in 20 second increments in the microwave until warm and more workable, then brush onto the cake. Allow to cool.

Spread the strawberry whipped cream onto the jam layer, leaving some room at the top edge, so that the mixture will not squeeze out when rolling the cake.

Roll

Using the kitchen towel, carefully roll the sponge cake (the long side should face your body and you'll roll away from you), applying even, light pressure.

Garnish

The cake can now be garnished with more whipped cream on the outside and more fresh berries or you can dust it with powdered sugar like I did.

Notes

Super yummy!

Nutrition

• Calories: 270 kcal
• Total Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 1 g
• Cholesterol: 106 mg
• Sodium: 43 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 1 g
• Total Sugars: 21 g
• Protein: 4 g