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