Using sponge cake, whipped cream, and fresh strawberries, this recipe makes a traditional German strawberry roll (Erdbeerrolle). When strawberries are in season, I make my favorite cake! You can add more whipped cream and extra strawberries for decoration if you’d like.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 35 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 4 eggs, divided
- ½ cup white sugar
- 2 teaspoons vanilla sugar
- 3 tablespoons confectioners’ sugar
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- 2 teaspoons white sugar
- ¾ cup heavy whipping cream
- teaspoon vanilla sugar
- 2 cups finely chopped strawberries
- ½ cup whipping cream
- 5 fresh strawberries, halved
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine egg yolks, 1/2 cup sugar, and 2 teaspoons vanilla sugar in a large bowl; beat with an electric mixer until foamy.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add confectioners’ sugar, continuing to beat until stiff peaks form. Slide over the egg yolk mixture.
- Sift flour and baking powder over the stiff egg whites. Carefully fold everything into the egg yolk mixture until batter is well combined, but do not over mix. Spread batter onto the prepared baking sheet.
- Bake in the preheated oven until sponge cake is set and lightly browned, 12 to 16 minutes.
- Lay a clean dish towel on a flat work surface and sprinkle dish towel with 2 teaspoons sugar. Invert sponge cake onto the dish towel and remove parchment paper. Roll up cake with the dish towel and allow to cool completely, about 1 hour.
- Beat 3/4 cups cream in a chilled glass or metal bowl with an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until stiff peaks form. Fold in strawberries with a spatula.
- Carefully unroll sponge cake. Spread strawberry cream on top, leaving a little room on the edges. Carefully roll up and place seam down onto a cake platter. Allow to chill in the refrigerator for 1 hour.
- Beat 1/2 cup cream in a chilled glass or metal bowl with an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until stiff peaks form. Spread all over the strawberry roll and garnish with strawberry halves.
Nutrition Facts
| Calories | 186 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 59 mg |
| Sugars | 15 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
First time making a roll type thing and it turned out amazingly!
This is one of my favorite cakes – make sure you don’t overbake the sponge and then you need to roll it up immediately (don’t skimp on the sugar on the dish towel – otherwise some of the sponge will stick to it when you unroll it). I baked it last night, rolled up the sponge, unrolled it within about 90 minutes, filled it and then let it sit in the refrigerator (covered) overnight. This morning I covered it in whipped cream and garnished it with halved strawberries cut into hearts. And then we ate the entire thing …soooo good! It does keep, but it tastes best right then and there!