Strawberry season continues and so do my strawberry recipes. This strawberry cake roll was created very quickly because I wanted to serve a dessert after lunch for our guests. Fortunately, it didn’t take more than an hour.
Ingredients (for rectangle shaped baking tray dimensions 35×40 cm)
150 g sugar
140 g flour
10 g baking powder
10 g vanilla sugar (or teaspoon vanilla essence)
12 g raw cocoa powder
1 cup (180 g) Greek yoghurt
1 tablespoon sour cream
1 tablespoon powdered sugar
200 g fresh strawberries
1 teaspoon sugar
Whip eggs with sugar. Add flour, cocoa powder, baking powder, and vanilla sugar.
Cover the baking tray with baking paper. Bake for 20 minutes on 180 degrees Celsius.
Clean the strawberries, cut them into thin slices, and cover with teaspoon of sugar.
When the sponge cake is baked, turn it over on fresh baking paper and roll the dough.
Mix sour cream, greek yoghurt and powdered sugar.
When the sponge cake is cold, spread the mixture on it.
Arrange the strawberries on it.
Roll it together.
You can sprinkle your cake roll with powdered sugar when served. You can offer some fresh strawberries on the side as well.