Strawberry and whipped cream sponge cake roll

60 min

Suitable for vegetarians

Type of dish: Dessert

Temperature: Cold

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Génoise sponge cake to be rolled 0.25 ud

Basic syrup 0.075 l

Whipped cream with sugar 0.2 l

Anti-moisture sugar 0.005 kg

Strawberries 0.05 kg

Strawberry coulis 0.05 l

Eggs 2.0 ud

Sugar 0.06 kg

Plain flour 0.05 kg

Sugar 0.038 kg

Water 0.038 l

Cream 0.2 l

Sugar 0.03 kg

Confruti strawberry 0.038 kg

Water 0.013 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

326.04

kcal

Carbohydrates

39.48

Proteins

4.9

Lipids

16.43

Sugars 30.25 g

Salt (Sodium) 58.5 mg