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:

Betty Bossi Koch-Center

Sponge mixture

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


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

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.


Beating egg whites

Beating egg whites

Whipping cream

Whipping cream

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