German Strawberry Roll

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This is a classic German strawberry roll (Erdbeerrolle) recipe made with sponge cake, whipped cream, and fresh strawberries. My favorite cake when strawberries are in season! If you like, you can cover the outside with more whipped cream and decorate with extra strawberries.

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Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
2 hrs
Total Time:
2 hrs 35 mins
Servings:
10
Yield:
10 servings

Ingredients

Cake:

  • 4 eggs, divided

  • ½ cup white sugar

  • 2 teaspoons vanilla sugar

  • 3 tablespoons confectioners' sugar

  • ¼ cup all-purpose flour

  • ½ teaspoon baking powder

  • 2 teaspoons white sugar

Filling:

  • ¾ cup heavy whipping cream

  • teaspoon vanilla sugar

  • 2 cups finely chopped strawberries

Garnish:

  • ½ cup whipping cream

  • 5 fresh strawberries, halved

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  2. Combine egg yolks, 1/2 cup sugar, and 2 teaspoons vanilla sugar in a large bowl; beat with an electric mixer until foamy.

  3. Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add confectioners' sugar, continuing to beat until stiff peaks form. Slide over the egg yolk mixture.

  4. Sift flour and baking powder over the stiff egg whites. Carefully fold everything into the egg yolk mixture until batter is well combined, but do not over mix. Spread batter onto the prepared baking sheet.

  5. Bake in the preheated oven until sponge cake is set and lightly browned, 12 to 16 minutes.

  6. Lay a clean dish towel on a flat work surface and sprinkle dish towel with 2 teaspoons sugar. Invert sponge cake onto the dish towel and remove parchment paper. Roll up cake with the dish towel and allow to cool completely, about 1 hour.

  7. Beat 3/4 cups cream in a chilled glass or metal bowl with an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until stiff peaks form. Fold in strawberries with a spatula.

  8. Carefully unroll sponge cake. Spread strawberry cream on top, leaving a little room on the edges. Carefully roll up and place seam down onto a cake platter. Allow to chill in the refrigerator for 1 hour.

  9. Beat 1/2 cup cream in a chilled glass or metal bowl with an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until stiff peaks form. Spread all over the strawberry roll and garnish with strawberry halves.

Nutrition Facts (per serving)

186 Calories
11g Fat
21g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 186
% Daily Value *
Total Fat 11g 14%
Saturated Fat 6g 30%
Cholesterol 98mg 33%
Sodium 59mg 3%
Total Carbohydrate 21g 7%
Dietary Fiber 1g 3%
Total Sugars 15g
Protein 3g
Vitamin C 18mg 92%
Calcium 44mg 3%
Iron 1mg 3%
Potassium 92mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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