Strawberry-Cream Sponge Roulade

Name: Strawberry-Cream Sponge Roulade
Total time: 1 h
Yield: 8 servings
Ingredients: Butter for greasing pan; 3/4 cup cake flour; 3/4 teaspoon baking powder; Pinch of salt; 4 eggs at room temperature; 1/2 cup granulated sugar; Confectioners' sugar; 1 1/2 cups heavy cream, whipped; Superfine sugar to taste; 1 pint ripe strawberries, hulled and halved

By Florence Fabricant

Total Time: 1 hour plus cooling and chilling
Rating: 4(55)
Comments: Read comments

Featured in: FOOD; Strawberries Warming Up on Sidelines

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Ingredients

Yield:8 servings

Butter for greasing pan
¾cup cake flour
¾teaspoon baking powder
Pinch of salt
4eggs at room temperature
½cup granulated sugar
Confectioners' sugar
1½cups heavy cream, whipped
Superfine sugar to taste
1pint ripe strawberries, hulled and halved

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly roll pan. Line it with a sheet of waxed paper cut to fit the width but extending a few inches at either end. Butter the paper.
Step 2
Sift the flour, baking powder and salt together and set aside.
Step 3
Beat the eggs at high speed for five minutes, until very thick and light. Gradually beat in the sugar, then at low speed fold in the flour mixture.
Step 4
Spread batter in the pan and bake 20 minutes, until puffed and golden. Run a knife around the edges.
Step 5
Heavily dust a clean linen towel with sifted confectioners' sugar and invert the cake, pan and all, onto the towel. Lift off the pan and peel off the paper. Roll the cake in the towel and set aside to cool.
Step 6
When the cake is cool, gently unroll it and spread it with the whipped cream. Sweeten the berries to taste and spread them over the cream. Reroll the cake. Wrap the cake in foil and refrigerate until ready to serve.