Strawberry Cake Roll
Fluffy and light Strawberry Cake Roll mit strawberry cream filling. It´s an easy and fast cake recipe with a creamy and fruity strawberry cream filliing.
Prep Time 20 minutes
Cook Time 10 minutes
resting time 1 hour
Total Time 30 minutes
Servings 1 Cake roll
- 5 eggs
- 90 g of sugar
- 75 g of flour
- 30 g corn starch
- 1/2 tsp baking powder
- 1 pinch of salt
- 300 g of strawberries
- 5 tbsp strawberry jam recipe HERE cold
- 400 g vegan cream cold
- 50 g of sugar
- 2 packets of cream stabilizer
- 1 tsp vanilla extract
Preheat oven to 200 ° C, lay out a baking sheet with parchment paper. Separate the eggs and beat the egg whites with 70 g of sugar and salt.
Beat the egg yolks with the remaining sugar and vanilla until frothy. Carefully remove the egg whites and the egg yolk. Mix flour with starch and baking powder and sift over the dough.
Also fold in and brush on the baking tray. Bake in the oven for 10 minutes.
Spread a dishcloth and spray with water. Pour the finished biscuit and baking paper onto the tea towel. Sprinkle baking paper with cold water and gently peel off after a few seconds.
Roll up the dough with the tea towel and allow to cool.
Cut 300 g of strawberries into small pieces. Beat the cream with sugar and cream until stiff. (vegan cream for 4-5 minutes) Mix in 2 tbsp of strawberry jam and about 200 grams of strawberries. Refrigerate.
Roll out the biscuit and spread with 3 tbsp strawberry jam and the strawberry cream.
Carefully roll up the roll and spread with the remaining cream. Garnish with the remaining strawberries.