Description
This traditional roulade cake is light and airy, rolled with a fresh berry sauce that adds a delightful burst of flavor.
Ingredients
Units
Cake
- 2 free range eggs
- 2/3 cup (160 ml) of sugar
- 1 cup (240 ml) of flour
- 1 1/2 tsp of baking powder
- 1 tbsp of cold water
- Icing sugar for decoration
Strawberry Filling
- 1 1/4 cups (300 ml) of jam sugar
- 30 oz (850 g) of strawberries, hulled and sliced
- 1 tbsp of lemon juice
- 1 tsp of vanilla extract
Berry Sauce
- 16 oz (450 g) of fresh berries
- 1/2 cup (120 ml) of icing sugar
- 1/2 lemon
Instructions
- Preheat your oven to 450°F (232°C). Line a baking pan with waxed paper and coat it with cooking spray.
- In a large bowl, beat the eggs and sugar together until the mixture is light and fluffy.
- In another bowl, sift together the flour and baking powder. Gradually fold this into the egg mixture, being careful not to deflate the batter.
- Add the cold water and gently mix until just combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 6-8 minutes or until the cake is golden brown and springs back when touched lightly.
- While the cake is baking, prepare the strawberry filling. In a saucepan, combine the strawberries, jam sugar, lemon juice, and vanilla extract. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens, about 10-15 minutes. Remove from heat and let cool.
- Once the cake is done, remove it from the oven and immediately turn it out onto a clean kitchen towel dusted with icing sugar. Peel off the waxed paper.
- While the cake is still warm, roll it up with the towel inside. Let it cool completely.
- Unroll the cooled cake and spread a layer of the strawberry filling over it. Roll the cake back up, without the towel, and transfer to a serving platter.
- Rinse and blend the fresh berries with the icing sugar and lemon in a blender until smooth to make the berry sauce.
- Dust the roulade with icing sugar before serving. Cut into slices and serve with the berry sauce on the side.
Notes
- For best results, use fresh strawberries for the sauce.
- The cake can be stored in the refrigerator for up to 3 days.
- If you prefer a different berry, raspberries or blueberries can be substituted for strawberries.
- Ensure the cake is rolled while warm to prevent cracking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 25
- Sodium: 50
- Fat: 2
- Carbohydrates: 36
- Fiber: 2
- Protein: 3
- Cholesterol: 40