Strawberry Cream Swiss Roll or Erdbeerroulade is still one of my favourite childhood desserts. Whenever we had a family get-together in the summer, my mother would bake this strawberry cream swiss roll. The light and airy fat-free sponge filled with a delicious strawberry cream filling is the perfect summer dessert.
The fat-free sponge might be a little bit delicate to work with, but the texture is so light and the flavour is amazing. It is important, to beat the egg yolks for at least 5 minute until the mixture is frothy and then carefully mix under the beaten egg whites and flour.
Before you start rolling your sponge, loose it from the parchment paper. A thin layer of the crust will stick to the parchment paper, revealing a beautiful crust free, soft and airy sponge.
- 70g granulated sugar +
- 2 tablespoons granulated sugar
- 3 eggs, separate
- 1 tablespoon hot water
- 70g all-purpose flour
- dash of salt
- 250g fresh strawberries in small cubes
- 9g vanilla sugar
- 200 ml double cream
- - Sponge cake:
- Beat the sugar, egg yolks and water in a bowl for about 5 minutes, until the mixture is thick & frothy.
- Whisk the egg whites with the salt until stiff. Add 2 tbsp sugar, continue beating until the egg whites are shiny.
- Carefully fold in the beaten egg whites and the flour.
- Spread the sponge mix (about 1 cm thick) onto parchment paper lined rectangular baking tray.
- Bake for approx. 6 mins in the middle of a preheated 220 degree oven.
- Flip sponge with the paper on a fresh parchment paper, coat top parchment paper with a wet cloth, pull away the top parchment paper carefully. Cover sponge immediately with the inverted baking tray and let cool down completely.
- - Filling:
- Using a hand blender mix 50g strawberries with the vanilla sugar, strain through a very fine sieve.
- Whip the cream with the strawberry puree until stiff . Fold under the rest of the strawberries.
- Spread the strawberry cream over the sponge, leaving a 2 cm margin free around the sponge.
- Starting from the narrow side - roll up the sponge into a tight roll.
- Refrigerate Swiss Roll for about 30 minutes.
- Cut off both ends, sprinkle swiss roll with icing sugar and serve.