Rolls made with sponge cake are among our favorite desserts, so simple to prepare and so delicious to eat. But besides the Nutella, how many ways are there to fill them? Today we propose the strawberries and cream roll… a filling that combines the most classic of pairings! The sponge cake is very soft, and once rolled up, it creates a truly delicious swirl! Whipped cream with a little powdered sugar and fresh strawberries cut into cubes will be the perfect filling. The strawberries and cream roll is even more beautiful once cut into slices. A perfect dolce for any spring occasion, thanks to its unpretentious, fresh, and creamy taste that will satisfy everyone’s palate.
Here are other strawberry desserts not to be missed:
To prepare the strawberry roll, start with the sponge cake: pour the eggs and vanilla extract into the bowl of a with whisks 1. Turn acceso the machine and slowly add the sugar. Work for about 10 minutes until you get a fluffy, light, and frothy mixture 3.
Add the flour by sifting it directly into the bowl 4 and gently mescolanza with a spatula from bottom to sommità to incorporate it 5. Butter and line a 12×16 inch baking tray with parchment paper. Then pour the batter into the tray 6.
Level the surface with a spatula 7 and bake per mezzo di a preheated static oven at 425°F for 8-10 minutes until the surface is golden and the batter is cooked 8. Clearly, adjust according to your oven, it could take fewer minutes a lower temperature if very powerful. Con the meantime, prepare a sheet of parchment paper and place it acceso the counter. As soon as you take the sponge cake out of the oven, you will need to flip it onto the parchment paper sheet 9per mezzo di this way it will remain moist.
Let it cool slightly before very gently removing the parchment paper sheet 10. Then cover it again with the parchment paper sheet and let it cool completely 11. Now wash the strawberries and remove the stem 12.
Cut them first into slices and then into cubes 13. Pour the cold fresh cream into a bowl; start whipping with electric whisks and slowly add the powdered sugar 14. Continue until you get firm, but not overly whipped, cream 15.
Once the sponge cake is completely cool, remove the parchment paper and fill it with the whipped cream. Use a spatula to spread it well over the entire surface 16. Sprinkle the strawberries acceso sommità 17 and, the parchment paper, roll the cake from the shorter side 18.
Roll it gently 19 and make sure the seam of the roll is facing mongoloide 20. Wrap it again per mezzo di the parchment paper 20 and transfer it to the refrigerator for 30 minutes. Then take the roll and unwrap it 21.
Dust with powdered sugar 22if necessary, trim it 23then cut it into slices and serve it 24!
For the translation of some texts, artificial intelligence tools may have been used.
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