Indulge in a decadent treat with our irresistible Chocolate Sponge Roll with Fresh Strawberries and Cream recipe. This delightful dessert combines light, airy sponge cake with luscious whipped cream and juicy strawberries for a perfect harmony of flavors and textures.
Ingredients:
For the Sponge Cake:
5 eggs (size M)
170 g sugar
1 pinch of salt
150 g flour
1 tbsp baking cocoa
1 tsp baking powder
For the Filling:
300 g strawberries
450 g whipped cream
2 tbsp sugar
2 packs of cream stiffener
For the Decoration:
150 g whipped cream
1½ tbsp baking cocoa
1 tbsp sugar
50 g grated dark chocolate
Preparation:
Preheat and Prepare:
Preheat the oven to 180°C (fan oven: 160°C) and line a baking tray (approx. 38 cm x 45 cm) with baking paper.
Prepare the Sponge Cake:
Beat eggs until frothy, gradually adding sugar and salt. Beat on high speed until thick and frothy.
Sift together flour, cocoa powder, and baking powder. Gently fold into the egg mixture.
Spread batter evenly onto the prepared baking tray. Bake for about 12 minutes until the sponge springs back when touched. Immediately remove from tray and cool on baking paper.
Prepare the Filling:
Wash, dry, and dice strawberries, reserving some whole for decoration.
Whip cream with sugar and cream stiffener until stiff peaks form.
Assemble the Roll:
Carefully remove baking paper from cooled sponge. Spread whipped cream evenly, leaving a 3 cm edge.
Scatter diced strawberries over cream. Roll sponge tightly from the long side using baking paper to assist. Transfer to a serving plate.
Chill and Decorate:
Chill rolled cake in refrigerator for at least 1 hour.
Whip remaining cream with cocoa powder and sugar until stiff. Spread over chilled roll.
Grate dark chocolate over the top and garnish with reserved strawberries.
Serve: Slice and serve this elegant Chocolate Sponge Roll with Fresh Strawberries and Cream to delight your guests with its exquisite blend of flavors and creamy texture.
Serving Tips:
Presentation: Present your Chocolate Sponge Roll with Fresh Strawberries and Cream on a decorative platter to showcase its elegant appearance.
Garnish: Before serving, add a final touch by grating dark chocolate over the top and garnishing with reserved whole strawberries for a visually appealing presentation.
Slice with Care: Use a sharp knife to slice the roll into neat portions. Wiping the knife clean between cuts ensures each slice looks pristine.
Serve Chilled: For the best taste experience, serve the sponge roll chilled. This enhances the cream’s texture and keeps the strawberries juicy and fresh.
Accompaniments: Serve alongside a cup of coffee or a dollop of vanilla ice cream to complement the rich flavors of the dessert.
Storage Tips:
Refrigeration: Store any leftover Chocolate Sponge Roll in an airtight container in the refrigerator. It keeps well for up to 2-3 days.
Freezing (Optional): If you need to store it longer, consider freezing individual slices. Wrap each slice tightly in plastic wrap and then foil before placing them in a freezer-safe container. Thaw in the refrigerator overnight before serving.
Avoid Moisture: To prevent the sponge from becoming soggy, avoid storing it in direct contact with any excess moisture.
Freshness Check: Before serving leftover slices, check the strawberries for freshness. If they appear to have softened too much, consider removing them before serving.
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FAQs:
How far in advance can I prepare the Chocolate Sponge Roll?
You can prepare the Chocolate Sponge Roll ahead of time by baking the sponge cake and assembling it with the whipped cream and strawberries. It’s best to assemble and chill the roll at least 1 hour before serving to allow the flavors to meld together.
Can I use frozen strawberries for the filling?
While fresh strawberries are recommended for their juiciness and texture, you can use thawed frozen strawberries if fresh ones aren’t available. Ensure to drain them well to prevent excess moisture from making the sponge soggy.
How do I prevent the sponge cake from cracking when rolling?
To prevent cracking, roll the sponge cake while it’s still warm and flexible. Use a clean kitchen towel or parchment paper dusted with powdered sugar to aid in rolling. Roll gently but tightly, and let the rolled cake cool completely before slicing.
Can I substitute the dark chocolate with milk or white chocolate for decoration?
Absolutely! You can substitute dark chocolate with milk or white chocolate based on your preference or to match other desserts. Ensure the chocolate is finely grated for easy sprinkling over the whipped cream topping.
Conclusion:
In conclusion, our Chocolate Sponge Roll with Fresh Strawberries and Cream offers a delightful blend of flavors and textures, making it a perfect dessert for any occasion. With its light sponge, creamy filling, and fresh fruit, this recipe promises to impress both guests and family alike. Treat yourself to a slice of indulgence and enjoy a memorable dessert experience!
📖 Recipe:
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Chocolate Sponge Roll with Fresh Strawberries and Cream
- Total Time: 1 hour 45 minutes (including chilling time)
- Yield: Serves 8
- Diet: Vegetarian
Ingredients
5 eggs (size M)
170 g sugar
1 pinch of salt
150 g flour
1 tbsp baking cocoa
1 tsp baking powder
300 g strawberries
450 g whipped cream
2 tbsp sugar
2 packs of cream stiffener
150 g whipped cream (for decoration)
1½ tbsp baking cocoa (for decoration)
1 tbsp sugar (for decoration)
50 g grated dark chocolate (for decoration)
Instructions
- Preheat and Prepare:
- Preheat the oven to 180°C (fan oven: 160°C). Line a baking tray (approx. 38 cm x 45 cm) with baking paper.
- Prepare the Sponge Cake:
- Beat eggs until frothy. Gradually add sugar and salt, beating until thick and frothy.
- Sift together flour, cocoa powder, and baking powder. Gently fold into the egg mixture.
- Spread batter evenly onto the prepared baking tray. Bake for about 12 minutes until the sponge springs back when touched. Immediately remove from tray and cool on baking paper.
- Prepare the Filling:
- Wash, dry, and dice strawberries, reserving some whole for decoration.
- Whip cream with sugar and cream stiffener until stiff peaks form.
- Assemble the Roll:
- Carefully remove baking paper from cooled sponge. Spread whipped cream evenly, leaving a 3 cm edge.
- Scatter diced strawberries over cream. Roll sponge tightly from the long side using baking paper to assist. Transfer to a serving plate.
- Chill and Decorate:
- Chill rolled cake in refrigerator for at least 1 hour.
- Whip remaining cream with cocoa powder and sugar until stiff. Spread over chilled roll.
- Grate dark chocolate over the top and garnish with reserved strawberries.
- Serve:
- Slice and serve chilled.
Notes
Ensure to roll the sponge cake while still warm to prevent cracking.
Use fresh strawberries for best results, but thawed and drained frozen strawberries can be used as a substitute.
Serve chilled for a refreshing dessert experience.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: International
Nutrition
- Serving Size: 8 servings
