Rolled Sponge Cake with Strawberry Cream

Name: Rolled Sponge Cake with Strawberry Cream
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 Portionen
Ingredients: 5 piece Egg(s); 100 g Sugar; 75 g Flour; 30 g Cornstarch; 1 Msp. Baking powder; 1 pinch Salt; 200 g Strawberry jam; 400 g Cream; 50 g Icing sugar; 2 Pck. Cream stiffener; 1 Pck. Vanilla sugar

Cake

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Cook Time

40 min

Servings

Difficulty

Medium

Prep Time

30 Min

This Thermomix® recipe for Rolled Sponge Cake with Strawberry Cream is ready in 40 min and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This rolled sponge cake with strawberry cream is a real eye-catcher on any coffee table! The fluffy sponge cake, filled with a creamy strawberry cream, is simply irresistible. I especially like to make this sponge cake roll in the summer when the strawberries are fresh from the field. The preparation is a bit more complex, but the result is well worth it. The combination of sweet sponge cake and fruity strawberry cream is simply perfect. If you like, you can decorate the roll with fresh strawberries or sprinkle with icing sugar. A great recipe for special occasions or just to enjoy!

Ingredients (11 ingredients)

5 piece Egg(s)
100 g Sugar
75 g Flour
30 g Cornstarch
1 Msp. Baking powder
1 pinch Salt
200 g Strawberry jam
400 g Cream
50 g Icing sugar
2 Pck. Cream stiffener
1 Pck. Vanilla sugar

Preparation (9 steps)

Separate eggs and beat egg whites

Thermomix® Setting

3 min/Speed 3.5

Separate the eggs. Add the egg white with a pinch of salt to the mixing bowl and whisk with the butterfly 3 min./speed 3.5 until stiff. Transfer.

180

Beat egg yolks until creamy

Thermomix® Setting

2 min/Speed 3

Remove the butterfly. Add the egg yolk and the remaining sugar to the mixing bowl and beat for 2 min./speed 3 until creamy.

120

Fold in flour mixture

Mix flour, cornstarch and baking powder. Add to the egg yolk in the egg white bowl and carefully fold in or mix.

Bake sponge cake

Spread the batter evenly on a baking sheet lined with baking paper and bake in a preheated oven at 180 - 200 °C top/bottom heat for a good 10 minutes until golden yellow. Then place the sponge cake with the baking paper facing up on a kitchen towel sprinkled with sugar and let it cool.

Prepare strawberries

Thermomix® Setting

10 sec/Speed 8

Clean the strawberries and cut into small pieces. Put about 150 g of them into the mixing bowl and puree for 10 sec./speed 8. Transfer.

Whip cream until stiff

Thermomix® Setting

2 min/Speed 3

Put the cold cream, icing sugar and vanilla sugar into the mixing bowl. Insert the butterfly and whisk for 2 min./speed 3 until stiff. Shortly before the end, add the cream stiffener and the pureed strawberries and mix again for 10 sec./speed 3.

120

Fold in strawberry pieces

Remove the butterfly. Finally, fold in the finely chopped strawberry pieces and chill the strawberry cream.

Fill sponge cake roll

Thermomix® Setting

3 min/122°F/Speed 1 50

Once the dough has cooled, the baking paper can be carefully removed. Now put the strawberry jam into the mixing bowl and heat for 3 min./50°C/speed 1. Spread on the sponge cake with a brush. Let cool briefly and spread the strawberry cream evenly on top, leaving the top edge slightly free so that the mixture does not squeeze out when rolling up.

180

Roll up sponge cake roll

Now, using the kitchen towel, carefully roll up the sponge cake with light pressure. The roll can now also be coated with cream and decorated with strawberries from the outside or simply sprinkled with icing sugar.