Have I already said that I love sponge cake?
Fresh, ripe strawberries are a highlight in themselves, but in a fragrant, creamy sponge cake roll, they are insane! At least that's what I think.
Sponge cake dough is versatile and quick to bake. There are no resting or cooling times and you can combine all kinds of berries and fruits.
The following recipe is designed for a rectangular baking frame 32x36.
It is best to get an adjustable frame so that you can adjust the size as required.
However, you can extend it as much as you like for even more cake fun.
Ingredients for the sponge mixture:
- 120 gr flour
- 60 gr cornflour (maize)
- 180 gr sugar
- 6 eggs
- 10 gr melted butter
- grated lemon
- pinch of salt
- 3 tbsp icing sugar to sprinkle on the sponge cake
(clean kitchen towel)
Ingredients for the strawberry cream:
- 500 ml whipped cream
- 175 gr cream cheese natural
- 1 tbsp icing sugar
- 300 gr strawberries, cleaned and diced
- 5 tbsp strawberry fruit spread (with at least 70% fruit content)
Preparation:
First preheat the oven to 170°C convection oven.
Preheat a stainless steel mixing bowl with hot water for about 5 minutes, then pour off the water and whisk the sugar and eggs vigorously until an almost white, creamy egg-sugar mixture has formed.
Now slowly add the melted butter. Then sift the flour-starch-salt mixture over the egg foam. Using a dough scraper, carefully work in the flour mixture. Attention! Please do not use a mixer. Otherwise the egg foam will collapse and the sponge will not be fluffy.
When everything is well mixed, fill the greased tin with the batter and bake for approx. 15-17 min until golden brown. Always test the dough with a wooden stick to see if it is done. Unfortunately, every oven is different and baking times vary.
As soon as the sponge comes out of the oven, dust the entire surface with icing sugar. Then take a clean sheet (kitchen towel) and turn the sponge out onto it.
Now sprinkle the underside of the sponge with icing sugar.
Then roll the dough into a roll with the cloth and leave it rolled up on a cooling rack to cool (approx. 20 min).
Finish
While the sponge is cooling, prepare the strawberry cream. Whip the cream with the icing sugar and cream cheese until stiff. Mix the diced strawberries with
2-3 tbsp strawberry fruit spread. As soon as the sponge roll has cooled, mix the cream and the strawberries together.
Now it's time to fill the sponge roll: Unroll the sponge roll again and spread 2/3 of the strawberry cream evenly on the pastry.
Roll up the roll again, but now without the cloth ; -).
Carefully place the strawberry sponge roll on a cake plate and decorate with the remaining cream. If you like, you can also spread some strawberry fruit spread over the cream and decorate with fresh mint leaves.
The roll is ready to eat immediately. It can also be kept covered in the fridge for one night.
Enjoy baking!
P.S. As I said, you can also fill this sponge roll with raspberries, blackberries, blueberries or a mixture of berries. The only important thing is that the fruit is not too watery, otherwise the cream won't hold.
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