Cream roll with strawberries

Fragrant and appetizing roll will be enjoyed by the most discerning! Light and delicate cream roll with the taste of the long—awaited summer !!! Cream roll is a biscuit that always turns out. Even if you didn't get biscuits before, and they didn't fit well in your oven, bake a roll with strawberries according to this recipe — you won't regret it. Delicate and airy sponge dough combined with whipped cream is very tasty. And very simple.

Anna

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

For sponge cake:

Eggs (large chilled)

Sugar

Wheat flour

Table salt (a pinch of fine salt)

to taste

For cream:

Powdered sugar (can be replaced with sugar — 2/3 cup)

0.5

Cream (33% fat content)

250

Strawberries

300

For sprinkling:

Powdered sugar

For greasing the baking sheet:

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 4 g

Fats 15 % 7 g

Carbohydrates 77 % 36 g

236 kcal

GI: 8 / 0 / 92

Step-by-step cooking

Cooking time: 1 h

Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:

Preparing sponge dough for roll: Separate the yolks from proteins. Pour all the sugar into the yolks and rub them white.
Whisk the whites with a pinch of salt until a steep foam forms, which does not pour out when turning the dishes. Whisk the proteins in an absolutely clean and dry bowl. You can do this with the help of a whisk mixer or blender. When whipping, the speed can be increased, but it cannot be reduced. It is important not to overdo the proteins, otherwise they will become liquid again.
Rub the yolks a little more and spread the proteins to them, gently stir.
Pour the flour into the eggs in portions, after each portion, gently mix the dough. When the dough becomes homogeneous (at the same time it should not be too thick or liquid), pour it on a baking sheet greased with vegetable oil (you can also cover it with parchment). Lightly distribute the dough over the surface of the baking sheet, tilting it, or using a spoon.
Put the baking sheet in a slightly (not too much) heated oven and bake at a temperature of 170 ° for about 15 minutes. The cake should be slightly browned. Not much, otherwise it may break later when folding. Carefully remove the baking sheet from the oven, let the cake cool down.
Peel the strawberries from the tails and rinse.
Beat cream with powdered sugar.
Grease the cake with whipped cream on top, spread strawberries on top of the cream.
Roll up the cake roll.
Turn the roll seam (edge) down. Sprinkle powdered sugar on top of the roll, decorate with strawberries and mint leaves, you can plant chocolate butterflies on this strawberry meadow. The roll is ready, bon appetit !!!