Strawberry Sponge Roll

by Darbo


Separate the eggs, whip the egg white and the sugar untilvery fluffy, stir the yolk in with the water until fluffy and fold into the egg white mixture, mix the flour and baking powder and gradually fold into the egg mixture.Line a metal baking tray with baking paper, spread the sponge mixture evenly onto it and smooth it. Bake in a preheated oven for approx. 10 minutes at approx. 190° (fan oven) until the surface is golden brown and the sponge can be separated from the baking paper. Take the sponge out of the oven and place it onto kitchen roll or baking paper sprinkled with a tablespoon of sugar. Pull off the baking paper carefully. Roll up the sponge loosely, wrap it in baking paper and leave it in the paper to cool. While waiting for it to cool, chop the strawberries into pieces and whip up the whipping cream with the vanilla sugar and the whipping cream stiffener. Unroll the cooled sponge again, and spread it with Darbo strained strawberry jam. Distribute the whipped cream and the small pieces of chopped strawberry onto the sponge, and roll it back up again. Finally, sprinkle some icing sugar onto the sponge.


Serve as desired.


Sponge roll ingredients:

· 4 eggs

· 160 g sugar

· 120 g flour

· 3 tablespoons hot water

· 1  teaspoon baking powder

· 1 pinch of salt

· Icing sugar (for sprinkling)


Filling ingredients:

· 250 g fresh strawberries

· 200 g Darbo strained strawberry bakery jam

· 250 g whipping cream

· 1 pack whipping cream stiffener

· 10 g vanilla sugar