Chocolate Sponge Roll with Strawberries and Cream
Ingredients
- 5 large 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 fresh 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 high speed for 4 minutes until thick and foamy
Mix flour, cocoa powder, and baking powder; fold into the egg mixture
Spread the batter evenly on the prepared baking sheet
Bake for 12 minutes in the preheated oven
Immediately after baking, loosen the sponge from the baking sheet and invert onto a large piece of parchment paper
Leave the baked parchment paper attached until the sponge is completely cooled and the filling is prepared
Wash, hull, and slice the strawberries
In a large bowl, whip the 450 g heavy cream with 2 tablespoons sugar and 2 packets stabilizer until stiff peaks form
Gently fold the sliced strawberries into the whipped cream
Once the sponge is completely cooled, carefully peel off the parchment paper
Spread the strawberry whipped cream filling evenly over the sponge, leaving a 1-inch border
Starting from one long side, carefully roll the sponge into a log
Place the roll seam side down on a serving platter
In a bowl, whip the 150 g heavy cream with 1.5 tablespoons cocoa powder and 1 tablespoon sugar until stiff peaks form
Spread the chocolate whipped cream over the roll
Sprinkle with 50 g grated dark chocolate
Tips
Set a timer for 4 minutes when beating the eggs to ensure the mixture is stable enough; this results in a light and fine-pored sponge
This sponge roll can be prepared the day before
