Strawberry cream roll

Strawberry and Whipped Cream Roll: a refined dessert that's easy to make and sure to bring a smile to anyone's face! This classic roll recipe is perfect for any occasion, whether it's a birthday party, a gathering with friends, or simply a treat for yourself. The delicate flavors of strawberries and whipped cream blend harmoniously, offering an unforgettable culinary experience. So, get ready to impress with this quick and simple dessert!

Preparation time: 15 minutes
Baking time: 20-25 minutes
Total time: 40-45 minutes
Servings: 8

A Brief History of the Roll
The roll is a dessert deeply rooted in culinary traditions around the world. This cake is appreciated not only for its elegant appearance but also for its versatility. It can be filled with various creams, fruits, or chocolate, adapting to everyone's preferences. Additionally, the roll can be served on various occasions, from festive meals to family weekend nights.

Ingredients
For the sponge:
- 4 large eggs
- 50 g sugar
- 50 g flour
- 25 g potato starch
- 1 tablespoon lemon juice
- A pinch of salt

For the filling:
- One jar of strawberry jam (approximately 350 g)
- 500 ml heavy whipping cream (35%)
- 2-3 tablespoons powdered sugar

Step by Step: Making the Roll

1. Preparing the ingredients: Ensure all ingredients are at room temperature. This step is crucial for achieving a fluffy and well-risen sponge.

2. Warming the eggs: In a heatproof bowl, add the eggs, sugar, salt, and lemon juice. Place the bowl over a pot of hot water, making sure the water doesn't touch the bowl. Stir constantly until the mixture reaches about 45-50 degrees Celsius. You can check the temperature with a finger – it should be warm but not hot. This step helps activate the sugar and achieve an airy texture.

3. Beating the eggs: Use a mixer to beat the eggs until they become a fluffy foam and triple in volume. This may take 5 to 10 minutes, so be patient. The mixture should be light and airy, similar to meringue.

4. Incorporating the dry ingredients: Sift the flour and starch together, then gradually add them to the egg mixture. Use a spatula or wooden spoon, gently folding from the bottom up to avoid deflating the mixture. Do this in three batches to ensure even incorporation.

5. Preparing the baking tray: Grease a 33/23 cm tray with butter and line the bottom with parchment paper. Make sure the paper is well secured so it doesn't come loose during baking.

6. Baking the sponge: Pour the mixture into the tray and level the surface with a spatula. Bake in a preheated oven at 180 degrees Celsius for 20-25 minutes. Important! Do not open the oven in the first 10-15 minutes to avoid affecting the rise of the sponge. After 15 minutes, you can check the sponge with a simple test: gently press the surface with your fingers; if it springs back, it’s done.

7. Cooling the sponge: Once it’s golden, remove the tray from the oven and leave the oven door slightly ajar to prevent thermal shock. Once the sponge has cooled almost completely, carefully invert it onto a sheet of parchment paper dusted with sugar to prevent sticking.

8. Preparing the edges: Use a sharp knife or kitchen scissors to trim the hard edges of the sponge to facilitate rolling.

9. Rolling the sponge: Make a deep cut of about 2.5 cm at the starting edge. Begin to roll the sponge carefully, using the parchment paper to help shape the roll. Ensure that the rolling is tight but not too forced to avoid cracking.

10. Complete cooling: Allow the roll to cool completely before adding the filling. You can keep the roll wrapped in parchment paper to maintain its shape.

11. Preparing the whipped cream: In a cold bowl, whip the cream with the powdered sugar until it becomes firm and stiff. Make sure not to over-whip it to avoid turning it into butter.

12. Filling and decorating: Carefully unroll the sponge and spread a layer of strawberry jam, followed by a layer of whipped cream, leaving a 5 cm space at the edges to avoid overflow during rolling. Roll the sponge back up and coat the outside with whipped cream.

13. Serving: You can decorate the roll with a few fresh strawberries or a drizzle of chocolate sauce for a more sophisticated look. Serve with a cup of tea or a refreshing lemonade to complete the experience.

Helpful Tips:
- Use fresh eggs, as they contribute to a more airy foam.
- You can add a bit of vanilla extract to the egg mixture for an even more refined taste.
- Instead of strawberry jam, you can use any other favorite jam or even make a filling from fresh fruits.
- For a lighter version, you can use soy cream or a non-dairy alternative.

Frequently Asked Questions
1. Can I make the roll a day in advance?
Yes, the roll keeps well in the refrigerator for up to 24 hours, but it’s best to decorate it just before serving to prevent sogginess.

2. What type of cream should I use?
Choose a heavy whipping cream with a fat content of 35% or higher for the best results.

3. How can I customize the recipe?
Add cocoa to the sponge mixture for a chocolate roll or use other seasonal fruits for the filling, such as raspberries or blackberries.

4. How long does the roll last in the fridge?
The roll can be stored in the fridge for 2-3 days, but it’s best enjoyed fresh.

Now that you have all the information you need, all that’s left is to get started! This strawberry and whipped cream roll will surely become a favorite in your home. Enjoy!

 Ingredients: For the dough: 4 large eggs, 50 g sugar, 50 g flour, 25 g potato starch, 1 tablespoon lemon juice, a pinch of salt. For the filling: a jar of strawberry jam, 500 ml of 35% whipping cream, 2-3 tablespoons of Dr. Oetker powdered sugar.