For this strawberry roulade, you'll simply need sponge cake, whipped cream, and fresh strawberries. It's the perfect cake to make when you get home from work less than two hours before Shabbat and have very little time left :).

Indeed, it's quick to make and the kids love it! So I'm sharing this recipe with you from the bottom of my heart 🙂

Recipe for sponge cake within the year:

4 eggs
125g of flour
125g of sugar
Half a packet of baking powder

Whisk the egg whites until stiff peaks form, adding a pinch of salt. Once the whites are firm, add the sugar. Then wait two minutes, add the egg yolks one at a time, and finally fold in the flour, which has been previously mixed with the baking powder, reducing the speed of the electric mixer.

Place parchment paper Place the dough on a baking sheet and spread it out. Bake in a preheated oven at 180°C (350°F) for 20 minutes. Once baked, remove the dough from the oven and let it cool. Don't worry if it's a little pale; if it's overcooked, it will be difficult to roll!

Sponge cake recipe for Passover:

Start by whisking the 6 egg yolks with 60g of sugar and the liquid vanilla: the mixture should double in volume and become very white.
Whisk the egg whites with the sachet of vanilla sugar (you can add it from the beginning), starting at a low speed and gradually increasing: the whites should be very firm.

Add the 30g of potato starch to the egg yolks and gently fold it in with a spatula, lifting the mixture to avoid deflating it: the mixture should be homogeneous. Pour the yolks into the beaten egg whites (in baking, you always pour the heavier into the lighter), and very gently fold everything together, again using a spatula: you mustn't deflate the egg whites.

Pour the batter into the sponge cake pan. The sponge should be the same thickness throughout. To achieve this, use a spatula or flexible spatula to spread it gently. Don't press too hard, or the sponge will collapse. Since this sponge contains no fat, it won't spread during baking; it will keep the shape you've given it. Therefore, it's important to even out the thickness. But you'll see that this is very easy because there's a significant amount of batter (there are 6 eggs!).

Bake for 15 minutes.

Whipped cream

250g of Nutrifil cream (parve) or halavi (fresh cream is kosher for Passover)
A 200g (or larger) box of fresh strawberries, rinsed and dried with paper towels.
A syrup prepared beforehand with 200g of sugar and 1/2 glass of water (add liqueur if you wish)

Meanwhile, whip your cream in a very cold bowl. Lightly soak the sponge cake with the syrup, then spread the cream (leaving 25g for decoration) and the strawberries (be generous). Gently roll up the sponge cake using the parchment paper and keep it rolled for one minute.

Next, move on to the decoration: brush the remaining whipped cream and strawberries, adding gold marbles In honor of Shabbat!

Enjoy your meal everyone, Sabrina 🙂