Print Recipe
 Strawberry Sponge Roll "Summer Delight" Recipe
A delicate sponge cake with an air cream and the aroma of fresh strawberries, this is a real hit of the strawberry season. The roll turns out delicious, tender, with a cream that tastes like strawberry ice cream. A simple recipe and a lot of fun with a slice of this summer dessert.
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Strawberry sponge cake::
Cream cheese:
Additionally:
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Strawberry sponge cake::
Cream cheese:
Additionally:
Instructions
  1. To make a strawberry sponge cake, sift the flour, add the baking powder and mix everything with a whisk, set aside for a while.
    To make a strawberry sponge cake, sift the flour, add the baking powder and mix everything with a whisk, set aside for a while.
  2. Divide 150 g of sugar into three equal parts: 50 g each (for the yolks, for the whites, and for the strawberries).
    Divide 150 g of sugar into three equal parts: 50 g each (for the yolks, for the whites, and for the strawberries).
  3. Pre-wash the strawberries and dry them with a paper towel. Remove the stalks from the strawberries and cut them in half.
    Pre-wash the strawberries and dry them with a paper towel. Remove the stalks from the strawberries and cut them in half.
  4. Now the strawberries need to be crushed in a blender, adding 50 g of sugar to the strawberries. Chop into a smooth puree and set aside.
    Now the strawberries need to be crushed in a blender, adding 50 g of sugar to the strawberries. Chop into a smooth puree and set aside.
  5. Then you need to take two large bowls and divide the eggs into whites and yolks. (Eggs should be at room temperature.)
    Then you need to take two large bowls and divide the eggs into whites and yolks. (Eggs should be at room temperature.)
  6. Add 50 g of sugar, a pinch of salt, vegetable oil, vanilla syrup to the yolks and add strawberry puree here.
    Add 50 g of sugar, a pinch of salt, vegetable oil, vanilla syrup to the yolks and add strawberry puree here.
  7. With a whisk, whip the weight from the yolks and strawberry puree. You should get an airy, creamy mass.
    With a whisk, whip the weight from the yolks and strawberry puree. You should get an airy, creamy mass.
  8. Now we start whipping the whites with a mixer - in order for the foam to be more stable, add 0.5 tsp of vinegar and add the remaining 50 g of sugar a little at a time, continuing to whisk until peaks.
    Now we start whipping the whites with a mixer - in order for the foam to be more stable, add 0.5 tsp of vinegar and add the remaining 50 g of sugar a little at a time, continuing to whisk until peaks.
  9. Add the flour to the strawberry mass in two stages (sift it again) and mix well with a whisk, you do not need to knead for a long time.
    Add the flour to the strawberry mass in two stages (sift it again) and mix well with a whisk, you do not need to knead for a long time.
  10. Next, the dough will be kneaded with a spatula. First add a third of the protein to the dough and start mixing in a circular motion from the edges to the center. You need to mix the proteins carefully, but carefully. Add another third of the protein and mix again. Then add the remaining whites and mix the dough again carefully but carefully.
    Next, the dough will be kneaded with a spatula. First add a third of the protein to the dough and start mixing in a circular motion from the edges to the center. You need to mix the proteins carefully, but carefully. Add another third of the protein and mix again. Then add the remaining whites and mix the dough again carefully but carefully.
  11. You should get a very fragrant, airy dough.
    You should get a very fragrant, airy dough.
  12. Baking sheet size 40x30 cm, cover with baking paper. Put the prepared dough on a baking sheet, carefully and quickly distribute it over the entire surface. Bake the sponge cake in a preheated 180-degree oven for 18-20 minutes (maximum). Focus on your oven. The biscuit should be slightly browned, the readiness of the biscuit can be checked with a skewer.
    Baking sheet size 40x30 cm, cover with baking paper. Put the prepared dough on a baking sheet, carefully and quickly distribute it over the entire surface. Bake the sponge cake in a preheated 180-degree oven for 18-20 minutes (maximum). Focus on your oven. The biscuit should be slightly browned, the readiness of the biscuit can be checked with a skewer.
  13. Ready biscuit after the oven should "rest" 1.5-2 minutes, and then you need to pass the spatula along the edges of the baking sheet separating the biscuit from the parchment.
    Ready biscuit after the oven should "rest" 1.5-2 minutes, and then you need to pass the spatula along the edges of the baking sheet separating the biscuit from the parchment.
  14. Cover the cake with a silicone Mat or parchment paper and turn the cake over. Carefully remove the parchment paper on which the biscuit was baked.
    Cover the cake with a silicone Mat or parchment paper and turn the cake over. Carefully remove the parchment paper on which the biscuit was baked.
  15. Then you need to turn the biscuit over again. Cover it with a clean towel and carefully turn it over.
    Then you need to turn the biscuit over again. Cover it with a clean towel and carefully turn it over.
  16. Now the biscuit is wrapped in a towel and left to cool in a rolled form.
    Now the biscuit is wrapped in a towel and left to cool in a rolled form.
  17. Meanwhile, prepare cream cheese: take cream cheese, add lemon zest, lemon juice, vanilla syrup and powdered sugar.
    Meanwhile, prepare cream cheese: take cream cheese, add lemon zest, lemon juice, vanilla syrup and powdered sugar.
  18. All the mass is well beaten with a mixer, in a homogeneous cream mass.
    All the mass is well beaten with a mixer, in a homogeneous cream mass.
  19. In another container, mix cold cream with 10 g of powdered sugar and beat with a mixer with a persistent cream.
    In another container, mix cold cream with 10 g of powdered sugar and beat with a mixer with a persistent cream.
  20. Now you need to mix the whipped cream with the prepared cream. Add the whipped cream in parts and gently mix with a spatula.
    Now you need to mix the whipped cream with the prepared cream. Add the whipped cream in parts and gently mix with a spatula.
  21. Cream cheese is ready. Before using the filling cream, cool it in the refrigerator, covering it with cling film.
    Cream cheese is ready. Before using the filling cream, cool it in the refrigerator, covering it with cling film.
  22. The sponge cake is well cooled, and the cream has cooled (it should thicken). Carefully unfold the towel (if necessary, you can help with a spatula or knife), the biscuit turned out to be tender, wet - be careful and do not rush! When you unwrap the biscuit, then fold it again, so it is easier to transfer the roll to the food wrap. Then turn the roll again and cut the edges of the biscuit on the short side. Apply the cooled cream to the biscuit, carefully distributing it over the entire surface.
    The sponge cake is well cooled, and the cream has cooled (it should thicken). Carefully unfold the towel (if necessary, you can help with a spatula or knife), the biscuit turned out to be tender, wet - be careful and do not rush! When you unwrap the biscuit, then fold it again, so it is easier to transfer the roll to the food wrap. Then turn the roll again and cut the edges of the biscuit on the short side. Apply the cooled cream to the biscuit, carefully distributing it over the entire surface.
  23. On top of the cream, put the chopped strawberries (scattering them over the entire surface).
    On top of the cream, put the chopped strawberries (scattering them over the entire surface).
  24. Carefully fold the roll, if necessary, helping the food wrap.
    Carefully fold the roll, if necessary, helping the food wrap.
  25. Before serving, the roll should be well cooled so that it grabs and holds its shape well. Then take the roll out of the refrigerator, trim the edges of the roll.
    Before serving, the roll should be well cooled so that it grabs and holds its shape well. Then take the roll out of the refrigerator, trim the edges of the roll.
  26. Decorate the roll as desired: you can just sprinkle with powdered sugar, or you can decorate the top with melted white chocolate, fresh strawberries and mint leaves.
    Decorate the roll as desired: you can just sprinkle with powdered sugar, or you can decorate the top with melted white chocolate, fresh strawberries and mint leaves.
  27. Enjoy your tea!
    Enjoy your tea!
0 0 votes
Article Rating
       

Related posts:

Cake “Strawberry Delight” Recipe Roll of White Sponge Cake Recipe Sponge Roll “Berry” Recipe A Good Sponge for Sweet Roll Recipe Sponge Roll “Hurricane” Recipe Cake “Currant-Coffee Delight” Recipe Sponge Roll “Kiwi” Recipe Almond Sponge Roll with Lingonberries Recipe Sponge Roll made from Spelt Flour Recipe Galette “Apple Delight” Recipe Lemon Sponge Cake under a Gentle Cloud Recipe Sponge Cake “Russian Forest” Recipe
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments