Strawberry and whipped cream sponge cake roll
Allergens:
Ingredients for 5 portions
Calculate portions
Basic syrup
0.013 l
Whipped cream with sugar
0.39 l
Anti-moisture sugar
0.005 kg
Strawberries
0.075 kg
Strawberry coulis
0.055 l
Plain flour
0.06 kg
Confruti strawberry
0.028 kg
Water
0.028 l
Elaboration
For this recipe, the following preparations are needed:
ELABORATION
- Fill a piping bag with sweetened whipped cream.
- Cut length ways some of the strawberries for decoration and the rest in cubes for the filling.
- Place the sponge cake on greaseproof paper, place the bottom upwards and soak lightly.
- Begin to pipe with cream from left to right leaving a free space of about 2 cm on each side.
- Spread the strawberry cubes on the surface.
- With the help of paper and pulling towards us roll the cake.
- Ration and decorate with a button of cream with a slice of strawberry in each portion.
- Finish sprinkling with icing sugar.
- Serve with strawberry coulis.
Nutritional information (1 portion)
Energy
471.81
kcal
Carbohydrates
43.95
g
Proteins
6.54
g
Lipids
29.93
g
Fiber
0.75
g
Saturates
17.76
g
Monounsaturated fatty acids
8.72
g
Polyunsaturated fatty acids
1.21
g
Cholesterol
196.05
mg
Calcium
61.13
mg
Iron
0.94
mg
Zinc
0.66
mg
Vitamin A
275.68
ug
Vitamin C
8.19
g
Folic acid
19.73
ug
Salt (Sodium)
74.9
mg
Sugars
33.04
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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