Strawberry and vanilla cream roll

Name: Strawberry and vanilla cream roll - Madalina E.
Ingredients: Sponge: 7 eggs; 5 tablespoons flour; 1 tablespoon cocoa; 4 tablespoons sugar; 1 packet baking powder. Cream: 1 packet vanilla Ole cream; a small bowl of freshly picked strawberries; 300 ml milk (semi; skimmed with 1.5% fat; as I used).

Dessert - Strawberry and vanilla cream roll by Madalina E. - Recipia

The roll with vanilla cream and strawberries is prepared from a thin cocoa sponge, vanilla cream, and fresh strawberries. The sponge is baked quickly, and the part that requires a little attention is rolling it while it is still flexible. After it cools, it is filled with cream, rolled up again, and left to chill until serving. It is not a complicated dessert, and the taste is more important than the perfect appearance of the roll. Quick info Preparation time: not specified in the original recipe Baking time: approximately 20-25 minutes Total time: not specified; includes cooling and chilling time Servings: not specified; depends on the thickness of slicing Difficulty: easy to medium Recipe type: rolled dessert with sponge, vanilla cream, and fresh fruit Ingredients For the sponge 7 eggs 4 tablespoons sugar 5 tablespoons flour 1 tablespoon cocoa 1 packet baking powder A pinch of salt For the cream 1 packet Ole vanilla cream 300 ml semi-skimmed milk, 1.5% fat A small bowl of fresh strawberries Preparation method 1. Preparing the sponge Separate the egg whites from the yolks. Place the yolks in a bowl and beat them with the sugar until the mixture is homogeneous. In another bowl, beat the egg whites until stiff with a pinch of salt. It is important that the foam is firm enough, as it helps the sponge rise and remain airy. Gradually add the yolk mixture over the beaten egg whites. Mix gently, without overmixing, to keep as much air in the foam as possible. Separately, mix the flour with the baking powder and cocoa. Add the dry ingredients over the egg mixture and fold them in with bottom-up movements. Do not mix aggressively, as the sponge may become too dense. 2. Baking the sponge Prepare a baking tray and line it with parchment paper. Spread the batter in the tray with a wooden spoon, in as even a layer as possible. Bake the sponge in the preheated oven at low heat for about 20-25 minutes. Check it towards the end with a toothpick. If it comes out clean, the sponge is baked. After baking, carefully remove the parchment paper from the sponge. Do this gently while the sponge is still easy to handle. 3. First rolling Moisten a clean towel with a little water. Place the sponge on the towel and gently roll it up. Tighten the roll as needed to hold its shape, then leave it in the towel until it cools completely. This rolling is done before filling so that the sponge gets used to the shape. If left to cool flat and rolled only at the end, it can break more easily. 4. Preparing the cream Place the Ole vanilla cream in a bowl and add the 300 ml of milk. Mix first at low speed, then increase to medium speed and continue until the cream starts to thicken. Wash the strawberries, remove the green part, and slice them. Add them to the vanilla cream and mix gently so that they remain as whole as possible. 5. Filling and chilling When the sponge has cooled, carefully unroll it. Spread the cream over the entire surface using a wooden spatula or a similar tool. Roll the sponge up again, this time with the filling. Do not press too hard, so the cream does not spill out the edges. Wrap the roll in plastic wrap and leave it to chill until serving. Chilling helps the cream set and makes the roll easier to slice. Why I make this recipe often It is a simple dessert, with easily found ingredients and a short baking time. The cocoa sponge pairs well with the vanilla cream, and the strawberries add freshness without the need for additional toppings. Additionally, the roll can be prepared ahead of time and kept chilled until it is sliced. Tips and variations Tips The egg whites should be beaten well, and the yolks incorporated gradually. The flour should be folded in from the bottom up, not quickly, to avoid losing air in the mixture. Spread the batter in an even layer. If it is thicker in one part and thinner in another, the sponge will bake unevenly, and the roll will be harder to maintain its shape. Follow the toothpick test, but do not let the sponge bake too long beyond the indicated time. An overbaked sponge can break when rolled. Cool the sponge before spreading the cream. If it is warm, the cream can soften and spill out during rolling. Slice the strawberries into thin slices, not large pieces. This way, they will distribute more easily in the cream, and the roll will slice more neatly. Substitutions In the original recipe, the cream is made with one packet of Ole vanilla cream and 300 ml of semi-skimmed milk with 1.5% fat. To keep the same recipe, these ingredients should be used in the indicated amounts. The strawberries are the ones used for filling. If they are not available, they can be omitted, but the roll will not have the same combination of textures and flavors. Variations The roll can be made only with vanilla cream, without fruit. In this case, the filling will be more uniform and easier to spread. For a more intense cocoa flavor, the proportion from the basic recipe can be kept, and the sponge can be used as it is, with one tablespoon of cocoa. There is no need to modify the amount of flour or sugar. Serving ideas Keep the roll in the refrigerator until serving, then slice it with a knife. The thickness of the slices can be chosen based on how you want to serve it. For a dessert platter, thinner slices are more practical, while for individual serving, they can be slightly thicker. Frequently asked questions Why is the sponge rolled while warm? The sponge is more flexible immediately after baking. The first roll, done in the towel, helps it maintain its shape and reduces the risk of breaking when filled. Can I spread the cream on a warm sponge? It is better to wait until the sponge has cooled. The vanilla cream can soften if placed on a warm sponge and can spill out during rolling. How long should the roll be left to chill? The recipe states to chill it until serving, without specifying an exact number of hours. It is important for the roll to be well chilled before slicing, so the cream can stabilize. What should I do if the sponge breaks while rolling? Roll it as gently as possible and do not press too hard. If small cracks appear, the cream can partially cover them after filling, and the roll can still be served. Can I use other fruits? The recipe is presented with fresh strawberries. Other fruits would change the dish, and they are not specified in the original version. For the result described here, use sliced strawberries. Nutritional values The values are estimated, as the weight of the cream packet, the exact amount of strawberries in the bowl, and the number of resulting slices are not specified. For one slice, if the roll is divided into approximately 8 servings, the estimate is: Calories: approximately 180-230 kcal Protein: approximately 6-8 g Carbohydrates: approximately 25-32 g Fats: approximately 5-8 g The largest variation comes from the instant cream used, the size of the strawberries, and the thickness of the slices. The values do not replace a nutritional calculation based on the product label used. Storage and reheating Keep the roll wrapped in plastic wrap, in the refrigerator, until serving. The cream and strawberries are perishable ingredients, so the dessert should not be left out at room temperature for too long. The roll is not reheated. It is served cold, directly from the refrigerator or after it has been at room temperature for a very short time, just enough to make it easier to slice.

Strawberry and vanilla cream roll

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