Cream and Strawberry Roll

Baking and Desserts | World cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

You can use bananas instead of strawberries and add cocoa to the batter.

Ingredients

Chicken Egg - 4 pieces
Cream - 17.6 oz
Strawberry - 17.6 oz
Sugar - 4.2 oz
Wheat Flour - 1.8 oz
Potato protein - 1.8 oz
Baking Powder - 1 teaspoon
Breadcrumbs - 7.1 oz

Step by Step guide

Step 1

Separate the yolks from the whites and whisk with 100 grams of sugar. Add flour, starch, and powder. Whip the egg whites until foamy and gently fold into the batter.

Step 2

Spread the batter in a thin layer on a greased and breadcrumb-sprinkled baking sheet. Bake in a preheated oven at 392°F for 10 minutes. Place the hot sponge cake on a board sprinkled with sugar and quickly roll it up.

Step 3

Divide the cream whipped with 2 teaspoons of sugar into 2 parts: keep the smaller portion for decoration, and use the larger portion to make the filling by adding chopped strawberries. Unroll the cooled roll, spread the filling, and roll it up again. Decorate with berries and cream, and refrigerate for 2 hours.