Strawberry roulade Recipe

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serves:

6-10

Skill:

medium

Cost:

cheap

Total Time:

00:45

Prep:

00:30

Cooking:

00:15

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

Method

  • Preheat the oven to 180°C/350°F/Gas Mark 6 and line a swiss roll tin with baking parchment.

  • Whisk together the eggs and sugar until light and fluffy, this should take about 5 mins.

  • Sift the flour and fold in with the vanilla extract.

  • Pour into the tin and bake for about 12-15 minutes

  • Turn out onto a piece of baking parchment that has been dusted with sugar. Roll up the sponge and allow to cool.

  • 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.

  • You can then pipe cream on top and decorate with the whole strawberries, and chocolate sticks. Finish off by sprinkling with freeze dried strawberries.

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More Recipe Ideas

Top Tip

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