A soft sponge cake filled with velvety white chocolate cream and fresh strawberries — melts in your mouth and perfect for strawberry season!
Fluffy Strawberry Roll with White Chocolate Cream | Rulou pufos cu căpșuni și cremă de ciocolată albă
Ingredients
For the Sponge Cake:
For the Filling:
Instructions
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Prepare the Sponge Cake
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- Preheat the oven to 160°C (320°F).
- In a large bowl, beat 3 eggs with 6 tablespoons sugar for about 3 minutes, until the mixture triples in volume.
- Add the grated lemon zest and 6 tablespoons oil, and continue mixing for another 2 minutes.
- Sift in ½ tablespoon baking powder and 3 tablespoons flour, mix gently.
- Add the remaining 3 tablespoons of flour and fold with a whisk or spatula until just combined — avoid overmixing.
- Pour the batter into a parchment-lined baking tray (approx. 25x35 cm), spread evenly.
- Bake for 15–20 minutes until lightly golden and springy to the touch.
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Prepare the Filling
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- While the cake bakes, chop the strawberries into small cubes.
- Melt 200 g white chocolate in the microwave in 30-second bursts, stirring in between until smooth.
- Let the chocolate cool to room temperature, then mix it with 250 g cream cheese (or mascarpone) and 100 ml whipping cream until creamy and smooth.
- Fold in the chopped strawberries.
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Assemble the Roll
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- Once the sponge cake is out of the oven, immediately roll it up (with parchment paper) while still warm, to shape it and prevent cracking.
- Let the rolled cake cool completely.
- Gently unroll, spread the cream filling evenly across the surface.
- Roll the cake back up and wrap it tightly in plastic wrap or parchment.
- Chill in the fridge for at least a few hours, ideally overnight, to set.
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Serve
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- Slice and serve chilled. Optional: dust with powdered sugar or garnish with extra strawberries.
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