Strawberry roulade

Total time: 41m
Preparation Time: 35m

For 12 piece

Nutritional Information

Contains 184 Kcal, 3g Protein, 17g Carbohydrates, 11g Fat


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

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  • 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.
  • Filling

    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.
  • Tip:

    Dark sponge: Mix 2 tbsp of chocolate powder into the flour.

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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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