Strawberry-Cream Sponge Roulade
- Total Time
- 1 hour
- Rating
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Ingredients
- Butter for greasing pan
- ¾cup cake flour
- ¾teaspoon baking powder
- Pinch of salt
- 4eggs at room temperature
- ½cup granulated sugar
- Confectioners' sugar
- 1½cups heavy cream, whipped
- 1pint strawberries, hulled and halved
- Superfine sugar to taste
Nutritional analysis per serving (8 servings)
320 calories; 20 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 1 gram dietary fiber; 19 grams sugars; 5 grams protein; 101 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly roll pan. Line the pan with a sheet of waxed paper that has been cut to fit the width but extending a few inches at either end. Butter paper.
- Step 2
Sift flour, baking powder and salt together and set aside.
- Step 3
Beat eggs at high speed for five minutes, until very thick and light. Gradually beat in granulated sugar, then at low speed fold in flour mixture.
- Step 4
Spread batter in pan and bake 20 minutes, until puffed and golden. Run a knife around the edges.
- Step 5
Heavily dust a clean linen towel with sifted confectioners' sugar and invert cake, pan and all, onto the towel. Lift off pan and peel off paper. Roll cake in the towel and set aside to cool.
- Step 6
When cake is cool, gently unroll it and spread with whipped cream. Sweeten berries to taste with superfine sugar and spread them over the cream. Reroll cake, wrap it in foil and refrigerate until ready to serve.
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