Whether fudgy brownies, crunchy cookies or a piece of crumb cake – afternoon coffee tastes much better with a delicious dessert, right? And since we finally found juicy strawberries at the market yesterday, today we're treating ourselves to a delicious strawberry sponge roll! Wonderfully airy and with a creamy filling - the classic cake can be prepared in many different ways depending on the season and your preferences and always ensures a real taste explosion. How about a strawberry Swiss roll with mascarpone? Or would you rather have chocolate? With our recipes, no culinary desires are left unfulfilled! So read on and enjoy!
Strawberry Swiss roll with mascarpone
Our bestEaster egg cookie recipesyou already know. However, to make Easter breakfast extra special, remember this delicious strawberry Swiss roll with mascarpone!
Ingredients:
- 80 grams of wheat flour
- 80 grams of sugar
- 3 Owner
- 350 grams of fresh strawberries
- 50 grams of powdered sugar
- The juice and zest of 1 lemon
- 1 tsp baking powder
- 400 Gramm Mascarpone
- Strawberry jam
Preparation:
- Wash the strawberries, halve them and mix with 2 tablespoons of powdered sugar.
- Preheat the oven to 180 degrees and line a large baking tray with baking paper.
- Put the sugar and eggs in a large bowl and mix with a hand mixer for 3-4 minutes until creamy.
- Add the wheat flour and baking powder and fold in carefully with a silicone spatula.
- Place the dough on the baking tray and spread evenly into a rectangle.
- Bake for about 12-14 minutes.
- Sprinkle a tea towel with a little sugar and carefully turn the sponge cake onto it.
- Remove the baking paper and slowly roll up the roll using the tea towel. Allow to cool completely.
- Sieve the strawberries through a sieve and collect the syrup.
- Mix the mascarpone, powdered sugar, lemon juice and 2-3 tablespoons of the strawberry syrup in a bowl with a whisk until smooth.
- Unroll the sponge cake and spread it with strawberry jam.
- Spread mascarpone cream on top and top with strawberries.
- Carefully roll up the roll and place in the refrigerator for at least 1 hour.
- Sprinkle with powdered sugar if desired, cut into pieces and your strawberry sponge roll with mascarpone is ready!
Swiss roll with cream and strawberries
Name us a better duo than fresh strawberries and cream! This delicious strawberry sponge roll with cream filling is simply the perfect dessert to enjoy the sunny spring days.
Ingredients for sponge cake dough:
- 5 eggs + 1 yolk
- 150 grams of wheat flour
- 150 grams of sugar
- 1 pack of vanilla sugar
- 1 tsp baking powder
Cream filling:
- 400 grams fresh strawberries, diced small
- 450 grams of cream
- 2 packs of cream stiffener
- 150 grams of strawberry jam
Preparation:
- Preheat the oven to 180 degrees and line a baking tray with baking paper.
- Beat the eggs and egg yolks in a bowl with a hand mixer for 3-4 minutes until foamy.
- Mix salt, sugar and vanilla sugar in a separate bowl and gradually add to the egg mixture. Beat for 4-5 minutes until you get a thick and fluffy mixture.
- Add the wheat flour and baking powder to the bowl and mix everything well.
- Spread the dough into a rectangle on the prepared baking sheet and bake for about 12-13 minutes.
- Remove the Swiss roll from the tray and carefully turn it out onto a piece of baking paper. Allow to cool completely.
- Beat the cream with a hand mixer for 2-3 minutes, add the cream and beat until stiff.
- Spread the jelly roll with jam and spread the cream on top.
- Top with strawberries and roll up carefully.
- Place the strawberry sponge roll with cream in the refrigerator for at least 1 hour.
- Enjoy!
Chocolate and strawberry sponge roll
Attention chocolate fans! This irresistibly delicious chocolate and strawberry swiss roll will definitely become your new favorite dessert!
Ingredients for sponge cake dough:
- 100 grams of wheat flour
- 30 grams of cocoa powder
- 100 grams of sugar
- 4 Owner
- 1 tsp baking powder
- 1 TL Vanilleextrakt
Strawberry filling:
- 100 Gramm Mascarpone
- 100 grams of cream
- 300 grams of low-fat quark
- 50 grams of sugar
- 2 packs of gelatine fix
- 1 tbsp lemon juice
- 1 TL Vanilleextrakt
- 400 grams strawberries, diced small
Preparation:
- Preheat the oven to 180 degrees and line a large baking tray with baking paper.
- Beat eggs and sugar in a large bowl with a hand mixer for 4-5 minutes until creamy.
- Mix wheat flour, cocoa and baking powder in a separate bowl and gradually add to the egg mixture.
- Mix everything into a smooth dough and spread it into a rectangle on the baking tray.
- Bake for about 12-14 minutes and turn out onto a towel sprinkled with sugar.
- Roll up slowly and allow to cool completely.
- Beat the cream until stiff with a hand mixer and gradually pour in the gelatine fix.
- Mix the low-fat quark, mascarpone, vanilla extract and lemon juice in a separate bowl until smooth and carefully fold in the cream.
- Spread the cream filling on the Swiss roll and top with strawberries.
- Roll up carefully and place in the refrigerator for at least 2 hours.
- And your chocolate strawberry sponge roll is ready.
Vegan Swiss roll with strawberries
And here's a great recipe for vegan strawberry Swiss roll that would surely blow your mind! Super easy to prepare and irresistibly delicious – the perfect spring dessert!
Ingredients for Swiss roll:
- 240 grams of wheat flour
- 150 grams of sugar
- 45 grams of rapeseed oil
- 300 ml sparkling water
- 1/2 pack vanilla pudding powder
- 1 tsp baking powder
- 1/2 TL Xanthan-Gummi
- 1 tbsp apple cider vinegar
- A pinch of salt
- 1 TL Vanilleextrakt
Cream filling:
- 400 grams of strawberries
- 100 grams of strawberry jam
- 400 grams of vegetable cream
- 2 packs of cream stiffener
- 1 pack of vanilla sugar
Preparation:
- Preheat the oven to 180 degrees and line a baking tray with baking paper.
- Whisk together wheat flour, pudding powder, xanthan gum and baking powder in a bowl.
- Add sugar, salt and baking powder and mix well.
- Mix sparkling water, apple cider vinegar and oil in a separate bowl and slowly add to the flour mixture.
- Stir with a whisk to form a sticky dough and spread evenly onto the baking tray.
- Bake for about 18-20 minutes and let cool briefly.
- Sprinkle a tea towel with a little sugar and turn the sponge cake onto it.
- Beat the plant-based cream with the cream stiffener and vanilla sugar in a bowl with a hand mixer until stiff.
- Spread the sponge cake with strawberry jam and spread the cream on top.
- Top with strawberries and roll up carefully.
- Place in the fridge for 1 hour and enjoy!
Low-calorie Swiss roll with strawberries
Healthy and low-calorie strawberry sponge roll? Sounds too good to be true, right? The whole cake only has 580 calories, making it the perfect low-calorie snack for losing weight!
Ingredients:
- 1 egg + 1 egg white
- 40 grams of spelled flour
- 40 grams of vanilla or strawberry flavored protein powder
- 60 grams of low-fat quark
- 25 grams of erythritol or brown sugar
- 1-2 tbsp almond milk
- 1 tsp baking powder
- 1 TL Vanilleextrakt
Filling:
- 120 grams strawberries, diced small
- 150 grams of low-fat quark
- 20 Gramm Erythrit
- 1 TL Vanilleextrakt
Preparation:
- Preheat the oven to 170 degrees and line a baking tray with baking paper.
- Beat the egg whites in a bowl with a hand mixer until stiff.
- Whisk together protein powder, spelled flour and baking powder in a separate bowl.
- Add the egg yolk, low-fat quark and almond milk and stir until smooth.
- Carefully fold in the egg whites and spread the dough into a rectangle on the baking tray.
- Bake for about 10-12 minutes and let cool briefly.
- Mix the ingredients for the cream until smooth and spread it over the roll.
- Roll up carefully and place in the refrigerator for 1 hour.
- And your low-calorie strawberry sponge roll for breakfast is ready!
