Chocolate Sponge Roll with Strawberries and Cream
Ingredients
Sponge
- 5 medium eggs
- 170 g sugar
- a pinch of salt
- 150 g all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
Filling
- 300 g strawberries
- 450 g heavy cream
- 2 tablespoons sugar
- 2 packets whipped cream stabilizer
Decoration
- 150 g heavy cream
- 1.5 tablespoons unsweetened cocoa powder
- 1 tablespoon sugar
- 50 g grated dark chocolate
Preparation
Preheat oven to 180°C (convection: 160°C)
Line a 38x45 cm baking sheet with parchment paper
Beat eggs until foamy
Gradually add sugar and salt
Beat on highest speed for 4 minutes until thick and foamy
Mix flour with cocoa powder and baking powder, then fold in briefly
Spread batter on prepared baking sheet and spread evenly
Bake for about 12 minutes in preheated oven
Immediately after baking, remove the biscuit from the baking sheet and turn onto a large piece of parchment paper
Leave the baked parchment paper on until the biscuit is completely cooled and the filling is prepared
Wash strawberries, pat dry, and set aside 4-5 for garnish
Dice the remaining strawberries
Whip heavy cream with sugar and whipped cream stabilizer until stiff
Remove the parchment paper and spread the whipped cream on the biscuit using a cake scraper, leaving about a 3 cm border at the top
Distribute the diced strawberries on top
Carefully roll up from the long side using the parchment paper and transfer to a serving plate
Chill for at least 1 hour
Whip 150 g heavy cream with 1 tablespoon sugar and 1.5 tablespoons cocoa powder until stiff
Spread or pipe the chocolate cream over the chilled roll and sprinkle with grated dark chocolate
Tips
This roll can be prepared the day before
