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German Strawberry Roll
German Strawberry Roll
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
155 minutes
Indulge in a luscious German Erdbeerrolle - a decadent sponge cake filled with whipped cream and fresh strawberries. Easily customizable with a variety of berries for a delicious twist.
Ingredients:
  • 4 eggs, divided
  • 0.5 cup white sugar
  • 2 teaspoons vanilla sugar
  • 3 tablespoons confectioners' sugar
  • 0.25 cup all-purpose flour
  • 2 teaspoons white sugar
  • 0.75 cup heavy whipping cream
  • teaspoon vanilla sugar
  • 2 cups finely chopped strawberries
  • 0.5 cup whipping cream
  • 5 fresh strawberries, halved
Instructions:
  • Preheat the oven to a toasty 400°F (200°C) and lay a sheet of parchment paper on a baking sheet.
  • In a large bowl, mix together egg yolks, 1/2 cup sugar, and 2 teaspoons vanilla sugar until light and fluffy using an electric mixer.
  • In a glass, metal, or ceramic bowl, whisk egg whites until foamy. Gradually add confectioners' sugar while continuing to whisk until stiff peaks form. Carefully fold mixture into the egg yolks.
  • Combine flour and baking powder by sifting them onto the fluffy egg whites. Gently fold everything into the egg yolk mixture until the batter is fully incorporated, being careful not to over mix. Spread the batter evenly onto the prepared baking sheet.
  • Bake in the oven until the sponge cake is firm and lightly golden, for 12 to 16 minutes.
  • Place a clean dish towel on a flat surface and sprinkle it with 2 teaspoons of sugar. Flip the sponge cake onto the towel and remove the parchment paper. Roll up the cake with the towel and let it cool completely for approximately 1 hour.
  • In a chilled glass or metal bowl, whip 3/4 cups cream with an electric mixer until frothy. Gradually add vanilla sugar while continuing to beat until stiff peaks form. Gently fold in strawberries with a spatula.
  • Gently unfurl the sponge cake and generously spread strawberry cream on top, leaving a small border. Roll it up carefully, placing it seam side down on a cake platter. Refrigerate for 1 hour before serving.
  • Whip 1/2 cup of cream in a chilled glass or metal bowl with an electric mixer until frothy, gradually adding vanilla sugar until stiff peaks form. Spread generously on the strawberry roll and top with strawberry halves for a beautiful finish.

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