Sponge rolls are delicious in all variations, but unfortunately they have the bad reputation of being so difficult to make. They are said to break so quickly... This is no longer the case and to put this under the spotlight, today we are showing you how to make our delicious strawberry sponge roll. You can find the #recipe and many other ways to turn strawberries into something tasty in our book "Strawberry recipes"
Our #Thermomix ® has a lot to do today and takes a lot of work off our hands.
Eat a piece for us, your #Landhaus team!
Preparation 15 minutes
Cooking time 5-7 minutes
Waiting time 1 hour
Servings 1 roll
INGREDIENTS
- dough
- 4 egg whites
- 100 g sugar
- 6 egg yolks
- 80 g flour
- 2 tbsp cornflour
- Filling
- 500 g strawberries
- 6 sheets of white gelatine
- 300 g yoghurt
- 100 g sugar
- lemon juice
- 1 pinch of salt
- 200 g cream
- powdered sugar for sprinkling
INSTRUCTIONS
Insert the mixer attachment into the mixing bowl. Add the egg whites and beat for approx. 3 seconds/speed setting 4 until stiff peaks form. Sift in the sugar and stir in for 30 seconds/speed setting 4. Remove the mixer attachment, pour the egg yolks into the mixing bowl and beat for 3 minutes/speed setting 6 to a pale cream. Add the beaten egg whites, mix the flour and cornflour, pour over the beaten egg whites and stir in for 15 seconds/speed setting 4. Line a baking tray with baking paper and spread the sponge mixture evenly on it. Bake the pastry for about 5 minutes at 220°C until golden brown. Then turn the sponge out onto a kitchen towel and carefully remove the baking paper. Cover the sponge with a damp cloth and leave to cool. For the filling, wash, clean and quarter the strawberries. Pour the cream and (vanilla) sugar into the mixing bowl (without the mixer attachment) and beat on the turbo setting. You can hear when the cream is ready and the blade runs into empty space. Decant and chill.
Soak the gelatine in cold water for 10 minutes and leave to soak, then squeeze out and dissolve in 2 tablespoons of warm water. Mix the yoghurt, sugar, lemon juice and salt for 5 seconds at speed 3 until smooth. Stir in the dissolved gelatine for 3 seconds at speed 3. Stir in the whipped cream for 10 seconds/speed setting 3. Remove the cloth from the sponge. Spread the yoghurt and cream mixture over the base and spread the strawberries evenly on top. Carefully roll up the sponge base with the help of the cloth. Wrap the sponge roll in baking paper and place in the fridge for about 1 hour. Dust with powdered sugar before serving.
