Sponge Cake Roulade with Strawberry Jam




Rating: 2.95 / 5.00 (22 Votes)


Total time: 45 min

Servings: 1.0 (servings)

For the sponge cake roulade:







For the strawberry jam:





Instructions:

For the sponge cake roll, first prepare the strawberry jam. Wash, clean and chop the strawberries.

Put the strawberries, lemon juice and preserving sugar in a pot and simmer on low heat for about 20 minutes until the strawberries are soft and break down.

Bring the jam to a bubbling boil for about 5 minutes. Do a jelly test, if the jam gels, pour jam into hot rinsed jars and seal tightly.

For the sponge cake, separate the eggs and beat the egg whites until stiff. Mix yolks, water and powdered sugar until creamy. Mix in flour and baking powder.

Carefully fold in the snow and spread the dough on a baking tray. Bake in the oven at 180 °C top/bottom heat for approx. 15-20 minutes.

Remove the biscuit roulade from the baking tray, immediately spread with jam and roll up tightly.

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