Strawberry sponge roll

Strawberry sponge roll


4 eggs
160 g sugar
120 g sieved flour
3 tablespoons hot water
1 teaspoon baking powder
Pinch of salt

For the filling:

250 g strawberries
1 glas (200 g) Darbo Double Fruit garden strawberry fruit spread
250 g whipped cream
1 pack whipping cream stiffener
1 pack vanilla sugar
Icing sugar (for sprinkling)


Separate the eggs, whip the egg white and sugar together until very frothy, stir the egg yolk with the water until frothy and fold into the egg white mixture. Mix the flour and baking powder dry, then gradually fold into the egg mixture. Line a metal baking tray with baking paper, spread the sponge mixture evenly onto it and smooth it. Bake in a preheated oven for approx. 10 minutes at approx. 200 °C (fan oven) until the surface is golden brown and the sponge can be separated from the baking paper. Remove the sponge with the baking paper and place it on kitchen roll sprinkled with a tablespoon of sugar. Pull off the baking paper carefully. Roll up the sponge loosely, wrap it in baking paper and leave it in the paper to cool. While waiting for it to cool, cut the strawberries into pieces and whip up the whipping cream with the vanilla sugar and the whipping cream stiffener. Unroll the cooled sponge again, and spread the Darbo Double Fruit garden strawberry fruit spread onto it. Distribute the whipped cream and the small pieces of cut strawberry over the sponge. Now roll it into an attractive roll, and sprinkle it with icing sugar for the final touch.


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