John Myers
Contents
show
Strawberry and Cream Sponge Roll
The perfect strawberry and cream sponge roll recipe with a picture and simple step-by-step instructions.
Floor: Set the oven to 190 ° degrees fan-assisted
- 4 Eggs (L)
- 100 g Sugar
- 2 tbsp Water warm
- 100 g Spelled flour type 630
- 1 packet Baking powder
- 1 pinch Salt
- Extra sugar
Filling:
- 300 ml Cream
- 2 packet Cream stiffener
- 400 g Curdled milk
- 2 packet Vanilla sugar
- 1 packet Ground gelatin
- 500 g Fresh strawberries
Biscuit:
- Separate eggs. Beat egg whites with a pinch of salt until stiff. Put aside. Beat egg yolks with sugar and vanilla sugar, then stir in water and stir everything until creamy!
- Mix the flour and baking powder, sift. Stir into the egg yolk mixture, then fold the egg white into the mixture. Line the baking sheet with baking paper and spread the biscuit mixture evenly on it. Bake in the oven for about 10 minutes.
Filling:
- Then clean, wash and finely dice the strawberries. Whip the cream with the cream stiffener until stiff, mix the thick milk, vanilla sugar and gelatine together well. Then fold the cream into the curd mixture. Let it steep briefly so that the gelatine can swell a little!
Completion:
- Roll the sponge cake out of the tea towel. Spread the cream mixture on top and place strawberries on top. Press something down and roll up from the SHORT SIDE! If you have any cream left, distribute the rest around the roll! Put the roll on a baking tray and chill overnight if possible! Then serve! 🙂
Facebook Comments