Strawberry Sponge Roll

An airy and flexible sponge cake that rolls without cracking. The crumb is tight yet light, soaked with a strawberry jam that brings shine and tang.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 280
• Protein: 6 g
• Carbs: 49 g
• Fat: 6 g

Ingredients

• 2.7 piece Egg ( at room temperature )
• 66.7 g White sugar
• 66.7 g Wheat flour ( sifted )
• 133.3 g Strawberry jam (extra or classic) ( slightly loosened )
• 13.3 g Minimum butter sweet ( melted for the tray )
• 3.3 ml Vanilla extract

Instructions

1. Whisking the base

   Whisk the eggs with white sugar and vanilla extract. The mixture must triple in volume, turn pale, and form a thick ribbon when the whisk is lifted.

2. Folding in the flour

   Sift the wheat flour over the preparation. Gently fold in with a spatula, lifting the batter from the center outwards to avoid deflating the air.

3. Flash baking

   Spread the batter on a buttered tray to a 1 cm thickness. Bake at 180°C. The sponge is done when it is light golden and springs back after a finger press.

4. Rolling while hot

   Unmold immediately onto a damp cloth. Roll the sponge tightly with the cloth to give it shape memory without tearing.

5. Filling and finishing

   Unroll, spread the strawberry jam evenly. Roll again firmly. Trim the ends with a knife for a clean, straight cut.

Chef's tips

• Do not overbake the sponge; if it gets too dry, it will crack when rolling.
• The damp cloth is the secret: it keeps the moisture in the batter while it cools.

Storage

Keep for 48h in the fridge covered with cling film to prevent drying out.