I post this delicate roll recipe for those ones who already miss a strawberry season. This is a refreshing cake perfect for warm days of spring and summer.
For sponge cake:
140 g of sugar
a pinch of salt
10 g baking powder
120 g flour
20 g cocoa
1 large egg
40-50 g of sugar
2 tablespoons of strawberry syrup
250 ml of milk
few drops of vanilla extract
2 tablespoons of flour (without slides)
50 g of butter
strawberry: use either fresh strawberry or strawberry in syrup
1) How to prepare strawberry cream with custard:
Combine all ingredients except butter. Boil in a stewpan constantly stirring until it thickens.
Remove mixture from heat and add the butter (cut it into cubes before adding). Stir well till the mixture becomes homogeneous. Pour the cream into another bowl, cover with a food film and leave to cool.
2) How to prepare a sponge cake:
Preheat the oven to 180 degrees. Cover a baking pan with a parchment. Take a bowl, sift the flour into a bowl, add cocoa, salt and the baking flour. Add the sugar in this mixture, then add the eggs. Stir this mixture till homogeneous mass but do not whisk it.
Take a baking pan and lay out the dough on it, try to form an even layer. You can hit the ball on the table, so that dough surface should become smooth. Put the baking pan with the dough in the oven and leave for six-eight minutes.
3) How to form a roll:
Take a clean kitchen towel and sprinkle it with some sugar. Carefully put you sponge cake on a kitchen towel. Imbue a sponge cake with a strawberry syrup, then put cream and strawberry. Roll up the roll with a kitchen towel, wrap it in a parchment and put in a fridge for two-three hours. Important note: roll the biscuit while it is warm otherwise it crumbles.
Serve the strawberry roll decorated with the sugar powder.
The picture for this article is taken from: http://www.upstateramblings.com