AuthorMarika RosebergCategoryCakes, DessertsDifficultyBeginnerPre-heat oven to 180°C/350°F/gas 4. Separate egg yolks from whites in two separate bowls.
Whisk egg yolks with sugar until fluffy, then add flour and gently mix together.
Whisk egg whites with a pinch of salt until stiff peaks. Carefully fold egg whites into the yolks.
Line baking tray with parchment. Pour in the cake batter and spread it evenly. Bake for 8-10 Minutes.
Once baked, remove from the baking tray onto a clean towel, roll it up and let it cool completely.
Meanwhile, prepare the filling. Mash strawberries with caster sugar. Whip cream with vanilla and icing sugar until fluffy.
Unroll the sponge, spread with whipped cream and top with mashed berries. Carefully roll up and leave it in the fridge until ready to serve. Dust with icing sugar before serving.
Ingredients
Directions
Pre-heat oven to 180°C/350°F/gas 4. Separate egg yolks from whites in two separate bowls.
Whisk egg yolks with sugar until fluffy, then add flour and gently mix together.
Whisk egg whites with a pinch of salt until stiff peaks. Carefully fold egg whites into the yolks.
Line baking tray with parchment. Pour in the cake batter and spread it evenly. Bake for 8-10 Minutes.
Once baked, remove from the baking tray onto a clean towel, roll it up and let it cool completely.
Meanwhile, prepare the filling. Mash strawberries with caster sugar. Whip cream with vanilla and icing sugar until fluffy.
Unroll the sponge, spread with whipped cream and top with mashed berries. Carefully roll up and leave it in the fridge until ready to serve. Dust with icing sugar before serving.
