Search

Strawberry roulade

(9 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Strawberry roulade
Strawberry roulade
  • Serves: 6-10

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

Our baking blogger Maxine Owen is baking around the world and this delicious and impressive-looking strawberry roulade is a French favourite. With layer upon layer of sweet sponge, cream and strawberries, this mouth-watering cake is ideal for dessert. Once you've perfected this recipe you can experiment with flavours - add cocoa powder to the sponge for a chocolate roulade or swap the strawberries for raspberries or blackberries instead.

Ingredients

  • 75g caster sugar
  • 3 eggs
  • 75g self raising flour
  • Few drops of vanilla extract
  • Small pot of double cream
  • 1 punnet of strawberries, chopped (reserving some whole for decoration)
  • White chocolate sticks
  • Freeze-dried strawberry bits

Swap the double cream for whipping cream instead for a speedier filling

Method

  1. Preheat the oven to 180C/350F/Gas Mark 6 and line a swiss roll tin with baking parchment.
  2. Whisk together the eggs and sugar until light and fluffy, this should take about 5 mins.
  3. Sift the flour and fold in with the vanilla extract.
  4. Pour into the tin and bake for about 12-15 minutes
  5. Turn out onto a piece of baking parchment that has been dusted with sugar. Roll up the sponge and allow to cool.
  6. Whisk the cream until thick, unroll the sponge and spread some cream over. Sprinkle chopped strawberries over, then re-roll the sponge and transfer to a serving plate.
  7. You can then pipe cream on top and decorate with the whole strawberries, and chocolate sticks. Finish off by sprinkling with freeze dried strawberries.

Your rating

Average rating

  • 4
(9 ratings)

Your comments

comments powered by Disqus

FREE Newsletter