Strawberry and Cream Roulade Recipe

A strawberry and cream roulade is a delightful dessert perfect for any occasion. The soft and airy sponge cake, combined with the rich mascarpone cream and fresh strawberries, creates a harmonious blend of flavours. This roulade is light and refreshing and a beautiful addition to any table setting. Preheat the oven to 180°C (350°F). It’s important to have your oven at the right temperature before starting, as consistent heat is key to a successful sponge cake.

Line your baking tray (approximately 30 x 25 cm) with parchment paper, making sure the paper comes up the sides of the tray. This makes removing the sponge easier and prevents sticking. Carefully separate the whites from the yolks. Any trace of yolk in the whites can prevent them from whipping properly. Add salt to the egg whites and begin whisking on medium speed. Once soft peaks form, gradually add the sugar while continuing to whisk.

Increase the speed and whisk until stiff peaks form. The egg whites should look glossy and hold their shape when you lift the whisk. In a separate bowl, mix the egg yolks with oil and vanilla extract. Whisk lightly until well combined. Gently fold the yolk mixture into the egg whites using a spatula. Do not over-mix, as you want to retain the air that gives the sponge its fluffy texture. Sift the flour over the egg mixture in small batches. This ensures there are no lumps and that the flour is evenly distributed.

Fold the flour into the egg mixture carefully, being gentle to avoid deflating the batter. Pour the batter into the prepared tray and smooth the top with a spatula. Bake in the preheated oven for about 10-12 minutes. Check for doneness by pressing lightly on the surface—the cake should spring back when touched. Once baked, remove the sponge from the oven and turn it out onto a clean kitchen towel dusted with powdered sugar.

Carefully peel off the parchment paper. While still warm, roll the sponge up with the towel inside to help it maintain its shape. Let it cool completely while rolling. In a clean bowl, combine the mascarpone cheese, cold cream, and powdered sugar. Start whisking on low speed, then gradually increase to medium-high as the mixture thickens.

Whisk until the mixture holds soft peaks, being careful not to over-whip, as the cream can become grainy if beaten too long. Gently unroll the cooled sponge cake. Be careful not to tear it. If it seems fragile, go slowly, easing it open bit by bit. Spread a thin layer of strawberry jam over the entire surface of the sponge. This adds an extra fruity sweetness that complements the cream and strawberries.

Next, spread the mascarpone cream evenly over the jam layer. Leave a small border around the edges to prevent the filling from spilling out when you roll the cake. Scatter the fresh strawberry slices over the mascarpone cream. The strawberries add a fresh, juicy bite that pairs beautifully with the rich cream. Using the towel or parchment paper to help guide it, gently roll the sponge cake back into a roulade, being careful to keep it tight without squeezing too much cream out. Place the roulade on a serving plate and refrigerate it for at least 30 minutes before serving.

This allows the flavours to meld and makes slicing easier. Before serving, you can dust the roulade with powdered sugar or garnish it with extra fresh strawberries for a beautiful presentation. When you slice it, you’ll see the lovely spiral of jam, cream, and strawberries inside. This Strawberry and Cream Roulade is a wonderful dessert that combines the lightness of sponge cake with the rich creaminess of mascarpone and the sweetness of fresh strawberries. It’s perfect for any occasion, whether you’re celebrating with friends or enjoying a quiet afternoon treat.