Here's a delicious and comforting cake that's a lifesaver on busy days! With its light sponge cake, generous whipped cream, and fresh strawberries, this roulade will delight young and old alike. You'll find it in two versions—a quick and easy classic, and a Passover-certified one—so you can make it all year round, even when you're short on time before Shabbat.
Practical information
Preparation time: 30 minutes
Cooking time: 15 to 20 minutes (depending on the version)
Estimated calories: approximately 220 kcal per slice
Estimated average price: approximately 35 ₪ for the recipe
Ingredients
Classic sponge cake (version of the year)
- 4 eggs
- 125 g of flour
- 125 g of sugar
- Half a packet of baking powder
Genoise cake for Passover
- 6 eggs at room temperature
- 60 g of sugar
- 1 sachet of vanilla sugar (10 g)
- 30g of potato starch
- 1 teaspoon of liquid vanilla extract (optional)
Trimmings and decorations
- 250g of Nutrifil cream (parve) or kosher fresh cream for Passover
- 200g (or more) of fresh strawberries, rinsed and dried
- 200 g of sugar
- 1/2 glass of water
- Gold beads for decoration (optional)
- Parchment paper
Preparation steps
Classic sponge cake (version of the year)
- Whisk the egg whites until stiff peaks form, adding a pinch of salt. Once the whites are firm, add the sugar.
- Wait two minutes, then incorporate the egg yolks one by one.
- Finish by adding the flour previously mixed with the yeast, lowering the speed of the electric mixer.
- Place a sheet of parchment paper on a baking sheet and spread the dough.
- Bake in a preheated oven at 180°C for 20 minutes.
- Once baked, remove the cake from the oven and let it cool. Don't worry if it remains a little white: a slightly pale sponge cake rolls better!
Genoise cake for Passover
- Whisk the 6 egg yolks with 60g of sugar and the liquid vanilla extract: the mixture should double in volume and become very white.
- Whisk the egg whites with the sachet of vanilla sugar, starting at a low speed and gradually increasing: they should be very firm.
- Add the potato starch to the yolks and mix gently with a spatula, lifting the mass so as not to break it.
- Pour the yolks into the beaten egg whites and gently fold everything in with a spatula: you must not break the egg whites.
- Pour the batter into the sponge cake tin and spread it gently using a spatula or flexible spatula, aiming for an even thickness. Do not press down too hard, or the cake will collapse.
- Bake for 15 minutes.
Assembling the roll
- While the sponge cake is baking, prepare a syrup: mix 200g of sugar with 1/2 glass of water. You can add a liqueur if you wish.
- Whip the cream in a very cold bowl.
- Once the sponge cake has cooled, lightly soak it with the syrup.
- Spread the whipped cream, reserving 25 % for decoration, then generously garnish with fresh strawberries.
- Gently roll up the sponge cake using the parchment paper and keep the roll for a few moments.
- Finish by spreading the remaining whipped cream over the roulade and garnishing with strawberries. Add the gold sprinkles in honor of Shabbat!
Gallery
This roulade is prepared a few hours before serving: it requires no refrigeration and stays delicious. A tip for rolling it with ease: properly positioned parchment paper and a delicate touch will make all the difference!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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