Strawberry and chocolate roulade

Total time: 41m
Preparation Time: 35m

For 12 piece

Nutritional Information

Contains 196 Kcal, 3g Protein, 20g Carbohydrates, 11g Fat


  • Sponge mixture
  • 2 tbsp sugar
  • 3 egg yolk
  • 1 tbsp water, hot
  • 3 egg whites
  • 1 pinch salt
  • 60 g white flour
  • 2 tbsp chocolate powder
  • Filling
  • 3 dl full cream
  • 3 tbsp elderflower syrup
  • 250 g strawberries, diced
  • 40 g chocolate shavings

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  • Sponge mixture

    Using the whisk on a hand mixer, beat the sugar, egg yolks and water for approx. 5 mins. until light and fluffy. Beat the egg whites with the salt until stiff. Add the sugar and continue beating until the egg whites turn glossy. Combine the flour and chocolate powder, sieve into the mixture in layers along with the egg whites, 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.
  • Filling

    Beat the cream and syrup until stiff, set aside one third. Mix the strawberries in with the remaining cream. Spread the strawberry cream on top of the sponge, leaving a border of approx. 2 cm all the way around, roll up from the narrow end. Spread the reserved cream on top of the roulade, sprinkle with chocolate shavings.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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