John Myers
Strawberry Roll
The perfect strawberry roll recipe with a picture and simple step-by-step instructions.
- 4 Pc. Egg yolk
- 4 Pc. Protein
- 2 tbsp Hot water
- 150 g Sugar
- 120 g Flour
- 1 pinch Salt
- 450 g Fresh strawberries
- 400 g Sweet cream
- 2 Pak. Whipped cream stiff
- 2 Pak. Vanilla sugar
- Bisquit roll Preparation: Mix egg yolks, water and sugar until foamy. Add the sifted flour. Beat egg whites with a pinch of salt until stiff and fold in. Line the tray with baking paper, spread the mixture on it and bake at 200 degrees for approx. 10-15 minutes. After baking, pull the baking paper with the biscuit onto the work surface and let it cool down briefly. Then take it off the baking sheet and remove the baking paper. Place a tea towel on the table and place the sponge cake base on it and roll it up with the towel, so that the sponge cake stays supple when rolled and does not break.
- Cream filling Preparation: Beat the cream with the cream stiffener and the vanilla sugar vigorously until it becomes really stiff, then put it in the refrigerator for about 20 – 30 minutes. In the meantime, cut the strawberries into small pieces (leave a few for decoration) and carefully fold them into the stiff cream (so that the strawberries don’t get mushy). Roll the biscuit base out of the cloth onto the worktop and spread two thirds of the cream on top. Roll up carefully, brush with the rest of the cream and decorate the strawberries.
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