Strawberry Roll
Spoonsparrow Strawberry Roll: We fill a light sponge cake with strawberries, quark and cream – this is how summer tastes!
Ingredients
- 4 eggs
- 125 g sugar
- a pinch of salt
- 75 g spelt flour
- 75 g cornstarch
- sugar for dusting
- 450 g fresh ripe strawberries
- 100 g sugar
- 4 tbsp Lemon juice
- 300 ml whipping cream
- 2 packets vanilla sugar
- 2 packets stabilizer
- 200 g Low-fat quark
- 2 tbsp powdered sugar (for dusting)
- 1 handful mint (about 5 g)
Instructions
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1.
Separate the eggs. Beat the yolks with half of the sugar until fluffy. Whisk the whites with a pinch of salt, gradually adding the remaining sugar and whipping until glossy peaks form. Gently fold the meringue into the yolk mixture. Sift together the spelt flour and cornstarch, then gradually fold into the batter. Spread the dough onto a parchment-lined baking sheet.
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2.
Bake in a preheated oven at 180 °C (160 °C fan) for 12–15 minutes. Once baked, transfer the sponge onto a sugar‑dusted kitchen towel, lift off the parchment and roll the cake up.
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3.
Wash, clean and set aside six strawberries. Chop the remaining berries and mix with sugar and lemon juice. Whip cream, vanilla sugar and stabilizer until stiff in a bowl, then fold in quark and diced strawberries. Unroll the sponge again, spread the strawberry‑cream mixture over it, and carefully roll up using the towel.
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4.
Refrigerate the roll for at least 3 hours. Meanwhile wash and dry mint leaves, then pick them apart. Dust the rolled cake with powdered sugar, slice into rounds, arrange on plates with thinly sliced strawberries, and garnish with mint before serving.
