Preparation of the base: We start by mixing the two eggs with a pinch of salt and the chosen sweetener until the mixture becomes frothy, doubles in volume, and changes color to a light shade. This step is essential to achieve a fluffy texture. Once we have obtained an airy foam, we add the oil, vanilla essence, and grated lemon zest, continuing to mix until all the ingredients are fully combined. It is important to ensure that all ingredients are well integrated to avoid the formation of lumps. Separately, we mix the baking powder with the sifted flour to ensure an even distribution of the leavening agent. Using a spatula, we incorporate the flour into the egg cream, mixing carefully to avoid losing the air accumulated in the mixture.
After obtaining a homogeneous dough, we pour the mixture into a large baking tray that we have previously lined with baking paper. It is recommended to level the dough with a spatula to achieve an even base. Then, we place the tray in a preheated oven at a medium temperature (about 180°C) and bake for about 20 minutes, until the surface becomes slightly golden, and a toothpick inserted in the middle comes out clean. After baking, we remove the tray from the oven and let the base cool slightly. Once cooled, we carefully peel it off the baking paper, turning it onto a damp kitchen towel. We roll the base tightly in the towel and let it cool completely to form a nice shape.
Preparation of strawberry mousse: While the base cools, we take care of the mousse. We keep 5-6 strawberries for decoration, and mash the rest using a blender to obtain a fine puree. In a saucepan, we put the strawberry puree together with the sweetener over medium heat, letting it boil for 7-8 minutes to intensify the flavors. After this time, we take the saucepan off the heat, reserve 4 tablespoons of the puree for decoration, and add the pre-hydrated gelatin (for 10 minutes in 100 ml of cold water) to the rest. We mix well to ensure that the gelatin dissolves completely, then let the mixture cool. In the meantime, we whip the cream until firm, reserving 4-5 tablespoons for decoration. To the remaining cream, we add the strawberry puree and mix carefully to obtain an airy and creamy mousse.
Once the mousse is ready, we spread it evenly over the rolled sheet, rolling tightly to form a beautiful roll. Finally, we decorate the roll with the reserved cream, strawberry puree, and slices of strawberries, bringing a fresh and vibrant note to the dish. This recipe not only delights the taste buds but also the eyes, being perfect for any special occasion!
After obtaining a homogeneous dough, we pour the mixture into a large baking tray that we have previously lined with baking paper. It is recommended to level the dough with a spatula to achieve an even base. Then, we place the tray in a preheated oven at a medium temperature (about 180°C) and bake for about 20 minutes, until the surface becomes slightly golden, and a toothpick inserted in the middle comes out clean. After baking, we remove the tray from the oven and let the base cool slightly. Once cooled, we carefully peel it off the baking paper, turning it onto a damp kitchen towel. We roll the base tightly in the towel and let it cool completely to form a nice shape.
Preparation of strawberry mousse: While the base cools, we take care of the mousse. We keep 5-6 strawberries for decoration, and mash the rest using a blender to obtain a fine puree. In a saucepan, we put the strawberry puree together with the sweetener over medium heat, letting it boil for 7-8 minutes to intensify the flavors. After this time, we take the saucepan off the heat, reserve 4 tablespoons of the puree for decoration, and add the pre-hydrated gelatin (for 10 minutes in 100 ml of cold water) to the rest. We mix well to ensure that the gelatin dissolves completely, then let the mixture cool. In the meantime, we whip the cream until firm, reserving 4-5 tablespoons for decoration. To the remaining cream, we add the strawberry puree and mix carefully to obtain an airy and creamy mousse.
Once the mousse is ready, we spread it evenly over the rolled sheet, rolling tightly to form a beautiful roll. Finally, we decorate the roll with the reserved cream, strawberry puree, and slices of strawberries, bringing a fresh and vibrant note to the dish. This recipe not only delights the taste buds but also the eyes, being perfect for any special occasion!
Ingredients
Ingredients for the cake base: 5 medium eggs, 45 g sweetener (or 5 tablespoons sugar), 5 tablespoons flour, 3 tablespoons oil, lemon zest (½ teaspoon), vanilla and rum essence (½ teaspoon), ½ teaspoon baking powder, a pinch of salt. Strawberry mousse: 400 g strawberries, 400 ml liquid cream, 45 g sweetener (or 5 tablespoons sugar), 1 packet of gelatin, 100 ml water.