Strawberry roulade

Strawberry roulade

Total: 41 min. | Active: 35 min.
Nutritional value / piece: 184 kcal
, Fat: 11 g
, Carbohydrate: 17 g
, Protein: 3 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Sponge mixture

70 g sugar
3 egg yolks
1 tbsp water, hot
3 egg whites
1 pinch salt
2 tbsp sugar
60 g white flour


3 dl full cream
2 tbsp sugar
250 g strawberries, cut into cubes
40 g chocolate shavings
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How it's done

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Sponge mixture

Beat the sugar, egg yolks and water using the whisk on a hand mixer until the mixture is light and fluffy. Beat the egg whites with the salt until stiff. Gradually add the sugar and continue beating until the egg whites turns glossy. Sieve the flour, add to the mixture in layers along with the egg whites and carefully fold in using a rubber spatula. Spread the sponge mixture into a rectangle (approx. 1 cm thick) on a baking tray lined with baking paper.

To bake

Approx. 6 mins. in the centre of an oven preheated to 220°C. Remove the sponge, tip the cake and paper out onto a fresh sheet of baking paper, wipe the upper layer of paper with a damp towel and peel away carefully. Cover the sponge immediately with the upturned tray, leave to cool.


Beat the cream and sugar until stiff, set aside one third. Mix the strawberries into the remainder of the whipped cream.

Spread the strawberry cream over the sponge, leaving a border of approx. 2 cm all round. Roll up tightly from the narrow end. Spread the reserved cream over the roulade, sprinkle with chocolate shavings.

Good to know
Tip: Dark sponge: Mix 2 tbsp of chocolate powder into the flour.


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