For this delicious pink roulade, you will need sponge cake, whipped cream and fresh strawberries, quite simply (in summer, you can find frozen ones in Israel). This is the kind of cake you can make when you get home from work less than two hours before Shabbat, and you have very little time left :). But this cake is often made to welcome newlyweds into the home.

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

Sponge cake recipe:

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 egg white is stiff, add the sugar. Then wait two minutes, add the egg yolks one by one and finish with the flour previously mixed with the yeast, lowering the speed level of the electric mixer.

Place parchment paper on a baking sheet and spread the dough and bake in a preheated oven at 180°C for 20 minutes. As soon as your dough is cooked, take it out and let it cool. Don't worry if it's a little white, because if it's overcooked it will be difficult to roll!

Whipped cream

250 gr of Nutrifil Cream (parve) or halavi
A 200g (or larger) container of rinsed and dried (or frozen) fresh strawberries with paper towels

If you don't have strawberries, you can substitute with red berries of your choice or frozen ones.
A syrup prepared with 200g of sugar and 1/2 glass of water (add liqueur if you want)

Meanwhile, whip your cream in a very cold container. Lightly soak the sponge cake with the syrup and then place the cream (allowing 25% for decoration) and the strawberries (be generous) then gently roll up the sponge cake using the parchment paper and keep the roll for one minute.

Next, move on to the decoration: brush the remaining whipped cream and strawberries, adding gold marbles in honor of Shabbat or other decorations of your choice!

[Approve]