Strawberry-Cream Sponge Roulade


  • Butter for greasing pan
  • ¾ cup cake flour
  • ¾ teaspoon baking powder
  • Pinch of salt
  • 4 eggs at room temperature
  • ½ cup granulated sugar
  • Confectioners’ sugar
  • 1 ½ cups heavy cream, whipped
  • Superfine sugar to taste
  • 1 pint ripe strawberries, hulled and halved

    8 servings


    1. Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly roll pan. Line it with a sheet of waxed paper cut to fit the width but extending a few inches at either end. Butter the paper.
    2. Sift the flour, baking powder and salt together and set aside.
    3. Beat the eggs at high speed for five minutes, until very thick and light. Gradually beat in the sugar, then at low speed fold in the flour mixture.
    4. Spread batter in the pan and bake 20 minutes, until puffed and golden. Run a knife around the edges.
    5. Heavily dust a clean linen towel with sifted confectioners’ sugar and invert the cake, pan and all, onto the towel. Lift off the pan and peel off the paper. Roll the cake in the towel and set aside to cool.
    6. When the cake is cool, gently unroll it and spread it with the whipped cream. Sweeten the berries to taste and spread them over the cream. Reroll the cake. Wrap the cake in foil and refrigerate until ready to serve.

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