Strawberry Cream Roulade
Strawberries and cream is a classic combination. This Strawberry Cream Roulade is very easy to make and makes a wonderful summer dessert for a party as it looks impressive on the table and is easy to slice into individual portions. It is a bit retro – anyone remember Arctic Roll (frozen sponge cake, jam and ice-cream) from their childhood? – but, in my view, is none the worse for that!
Roulades are great. They are really quick and easy and can be made well in advance. They also look very attractive, and impressive, when they are brought to the table and when they are sliced (who doesn’t love a spiral?). This makes them ideal for buffets or dinner parties. No last minute stress or difficulty dividing into portions!
I add a floral twist to this recipe by using my Strawberry and Rose Geranium Jam. I think this makes the recipe even more of a celebration of English summertime (strawberries, cream, roses – and I’m off in a dream about Wimbledon and the Chelsea Flower Show……!). If you would like to add a note of rose to your roulade, you can do this by adding a few drops of rosewater to your basic strawberry jam.Print
This Strawberry Cream Roulade is enhanced with a hint of rose and makes a perfect summer dessert.
- 3 eggs
- 85 g caster sugar plus 1 tablespoon
- 85 g plain flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Around 5 tablespoons of strawberry jam (such as my home-made Strawberry and Rose Geranium Jam)
- 200 ml double cream, whipped to form soft peaks
- A little icing sugar
- Set oven to 180 C, 350 F or Gas Mark 4.
- Line your Swiss roll tin with baking parchment or grease-proof paper.
- Combine the eggs and sugar and whisk until thick and foamy. This can take up to 5 minutes. This is one recipe where you really need a food processor with a whisk attachment or an electric whisk rather than attempting to do it with a hand whisk.
- Fold the flour and baking powder into the foamy egg and sugar mixture.
- Pour the combined mixture into your Swiss roll tin.
- Put the tin in the oven and bake the sponge for 15 minutes until firm and golden.
- Turn the cooked sponge onto another sheet of baking parchment or grease-proof paper on which you have sprinkled around a tablespoon of caster sugar.
- While the sponge is still warm, roll it up so it looks like a Swiss roll with the paper inside. You need to roll it up while it is warm – you can’t do this when it has cooled off as the cake will crack! Allow to cool completely.
- You need to construct your roulade a couple of hours before you are ready to eat it – otherwise, the cream and jam will make it soggy. You need to unroll the sponge and remove the paper. Spread your jam over the sponge and top it with the whipped double cream. Don’t spread filling too thick and don’t take it quite up to the edge of the sponge (leave a gap of a couple of centimetres). This will avoid too much squidging out when you roll the cake up again!
- Roll the filled cake up into a Swiss roll shape again.
- Dust with sieved icing sugar.
Keywords: strawberry roulade, rose