Strawberry roll cake
Ingredients
- For the rolling biscuit :
– 70g Columbus egg yolks
– 8g honey
– 125g sugar
– 70g Columbus egg whites
– 55g flour
– 10g cornstarch (Maïzena type) - For the cream :
– 100g mascarpone
– 225g of liquid cream
– 25g sugar
– 1 vanilla pod - 300g of strawberries
Preparation
- Preheat the oven to 180 °C.
- In a bowl, beat the egg yolks, honey and 100g sugar with an electric whisk. They should double in size.
- In another bowl, beat the egg whites with the remaining 25g of sugar.
- In the first bowl, carefully add the sifted flour and cornflour, mix gently, then add the egg whites, mixing with a spatula.
- Spread the dough on a baking tray lined with baking paper. Bake for 12 minutes.
- Prepare the cream. Beat the mascarpone with the liquid cream, sugar and the seeds of the vanilla pod.
- Spread the cream evenly over the cake. Divide the strawberries into strips (keep the best ones for decoration). Roll the cake up tightly.
- Keep in a cool place for 2 hours. Sprinkle with icing sugar and decorate with strawberries.
- Enjoy!
♥ The Columbus Tips
To make stiff egg whites, add a pinch of fine salt before beating. At first, beat them gently to break up the whites. Gradually beat faster and faster until the whites rise, turn white and become very stiff.
