Kitchen

Strawberry Cake Roll

FOR THE CAKE:
EGG WHITES: 4
EGG YOLKS: 4
SUGAR: 100 g (1/2 cup)
ALL-PURPOSE FLOUR: 100 g (1/2 cup + 2 tbsp)
BAKING YEAST: 4 g (1 teaspoon)
LEMON ZEST: 1 g (1/2 tsp.
FOR FILLING:
WHIPPED CREAM: 250 ml (1 cup)
MASCARPONE CHEESE: 150 g (1 cup)
POWDERED SUGAR: 100 g (1/2 cup)
STRAWBERRIES, CHOPPED: 100 g (1/2 cup)

TO DECORATE:
GRANULATED SUGAR
STRAWBERRIES

Preheat the oven to 180°C/350°F. Line a baking sheet with parchment paper.
In a medium bowl, beat egg whites and lemon zest with a hand mixer until stiff peaks form.
In a large bowl, beat the egg yolks with the sugar until creamy. Add flour and baking powder and continue beating until combined.
Add the whipped egg whites, a spoonful at a time, and continue mixing over low heat until the batter is smooth.
Pour onto a baking sheet and bake for 10-12 minutes.
Make the filling: whip the cream with the icing sugar until peaks form.
Gently fold in the softened mascarpone using a spatula, add the chopped strawberries and mix.
Line a clean tea towel with parchment paper, sprinkle generously with powdered sugar and place the cake on top, then remove the parchment paper from the bottom of the cake.
Using a serrated knife, make two shallow horizontal slits 2cm apart on the shorter side of the cake.
Using the parchment-lined towel, starting at the short end, roll up the cake and the towel.
Set aside and let cool completely.
Unroll the cake and spread the strawberry filling on the surface. Roll up tight again and place in the fridge to chill for at least 2 hours.
Sprinkle the roll with powdered sugar, decorate with a few extra chopped strawberries, slice and serve.

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