Strawberry Roll Cake recipe inspired and modified from food magazine www.rezepte-pur.de May edition.
After a few weeks without internet access at home, finally I can share again the recipe which I have tried in my small kitchen.
The Cake :
- 4 medium eggs, separate (Big Bear said I may use 3 large eggs)
- a pinch of salt
- 4 tbsp of water
- 100 g sugar
- 100 g flour
- 25 g corn starch
- 1/2 tsp baking powder
Preheat oven at 200°C. Using a mixer, beat egg white + water + salt until stiff (doesn’t fall when you invert the bowl).
Add sugar and beat again to dissolve. Add egg yolk and beat together until smooth.
Sift the flour + corn starch + baking powder into the mixture in the bowl. Using spatula, fold gently to combine.
Prepare a baking sheet with baking paper, pour the cake batter and spread evenly and smooth the surface.
Bake for 10-15 minutes (I baked for 12 minutes).
Prepare clean towel on the flat work surface and sprinkle with sugar (I used a tea strainer to spread the sugar evenly on the towel).
Take out the cake from the oven. Invert onto the prepared towel, peel off the baking paper.
With the help of towel, gently roll the cake. Let it cool.
While the cake cooling, let’s make the filling.
The Filling :
- 250 g Sahne or whipping cream
- 1 sachet/ 8 g of Sahne Steif or stabilizer powder
- 1 tsp vanilla extract
- 3 tbsp sugar
- 4 sheets of unflavored gelatine
- 200 g fresh strawberries, small cubes. Reserve some for garnish.
- powder sugar for sprinkle
Soak gelatine in cold water for about 10 minutes or until soft. I use gelatine sheets because easy to find here in Germany.
Bring 100 g cream to boil and pour hot cream to softened gelatine to dissolved, let it slightly cool. Chill in the fridge for about 5 minutes, stir frequently.
Cut strawberries into small cubes.
In a mixing bowl place the remaining cream + sugar + vanilla + Sahne Steif/stabilizer powder. Beat until peak form. Add gelatine mixture and beat again until peak form.
Mix gently strawberries into the cream filling.
Unroll the cake. Spread the filling evenly, left a few centimeter space at the end. Roll again slightly tight and neat. Sprinkle with powder sugar. Garnish some strawberries on top. I have a little crack on the cake, though.
For better result, chill for about 2 hours before slicing.
To have a good slice of cake, dip the knife in hot water before slicing the cake.
Guten Appetit !