/images.kitchenstories.io/recipeImages/16_01_30_BiscuitrolleMitErdbeersahnefuellung_Final.jpg)
Strawberry Swiss roll
Ingredients
Utensils
oven, stand mixer or hand mixer with beaters, sieve, whisk, baking sheet, parchment paper, kitchen towel
Nutrition per serving
Step 1/9
- 4 egg whites
- 66 g sugar
- oven
- stand mixer or hand mixer with beaters
Preheat oven to 200°C/400°F . Separate egg yolks and whites. In a stand mixer, beat eggs whites until foamy. Add part of the sugar until stiff peaks form.
Step 2/9
- 4 egg yolks
- 134 g sugar
- 2 tbsp vanilla sugar
- 4 tbsp water
In a clean bowl, beat together egg yolks, sugar, vanilla sugar, and water.
Step 3/9
- 80 g flour
- 80 g starch
- 1 tsp baking powder
- sieve
Sift flour, starch, and baking powder into egg yolk mixture.
Step 4/9
- whisk
Add egg white mixture to egg yolk mixture and whisk carefully until just incorporated.
Step 5/9
- baking sheet
- oven
- parchment paper
Pour batter onto a parchment-lined baking sheet, smooth out, place in preheated oven, and bake at 200°C/400°F for approx. 8 – 10 min. until golden. Remove from oven and set aside.
Step 6/9
- kitchen towel
Sprinkle a bit of sugar on a clean, slightly damp kitchen towel. Place cake on top, remove parchment paper and roll up.
Step 7/9
- 500 g strawberries
- 500 ml cream
- 30 g confectioner's sugar
- stand mixer or hand mixer with beaters
Cut strawberries into slices. In a stand mixer, beat together cream and powdered sugar until doubled in volume and thick.
Step 8/9
Make sure your cake has cooled down before you start this step. Spread approx. two-thirds of cream filling on top cake, followed by an even layer of strawberries. Then, roll cake forward using towel.
Step 9/9
Place cake on serving plate. Ice cake with remainder of cream filling. Decorate with sliced strawberries. Refrigerate for approx. 30 – 40 min. Enjoy!
Enjoy your meal!