Strawberry sponge roll
10 servings
85 minutes
Strawberry sponge roll is an exquisite dessert embodying the sophistication of Russian cuisine. The delicate sponge soaked in airy cream with hints of vanilla and strawberry yogurt creates a harmony of flavors. Fresh berries and sweet jam add juiciness and a light tartness. Almond flakes provide a crunchy texture. This roll is perfect for tea time or a festive dinner, offering a sense of home comfort and celebration. The recipe resembles classic European desserts but features a rich creamy structure and the freshness of strawberries, making it especially summery and refreshing.
1
For the sponge cake, separate the egg whites from the yolks, beat the whites with 180 grams of sugar until stiff peaks form. Add the yolks, mix, then add flour, baking powder, and vanillin. Knead the dough. Pour the dough onto a baking sheet lined with parchment paper and greased with oil, and smooth it out. Bake in the oven at 180 degrees for 15-20 minutes.
- Chicken egg: 4 pieces
- Sugar: 280 g
- Chicken egg: 4 pieces
- Wheat flour: 4 tablespoons
- Baking powder (raising agent): 1 teaspoon
- Vanillin: pinch
2
For the cream, whip the chilled cream with 100 grams of sugar. Add strawberry yogurt, dissolved gelatin, and vanilla sugar. Spread 2/3 of the cream on the sponge layer, smooth it out, then add a layer of jam on top. Roll it up. Spread cream on the surface of the roll.
- Cream 30% fat: 500 ml
- Sugar: 280 g
- Strawberry yoghurt: 250 g
- Gelatin: 10 g
- Vanillin: pinch
- Strawberry jam: 100 ml
3
Decorate the top with cream and fresh strawberries.
- Cream 30% fat: 500 ml
- Strawberry: 500 g