Sponge Cake with Strawberries & Cream Filling (Erdbeerrolle)

5 from 11 votes

Sponge Cake with Strawberries & Cream Filling (Erdbeerrolle)

In a time crunch, yet want a fresh strawberry cake? Make this fluffy German, rolled-up sponge cake filled with strawberry cream and fresh strawberry pieces (Erdbeerrolle) in just about an hour! It's just the right way to celebrate the strawberry season! One of my favorites growing up, this recipe is easy and looks impressive!

Prep Time30

Cook Time10

Resting Time30

Total Time1 10

Course: Baking, Coffee, Dessert, Kaffee

Cuisine: German

Keyword: German Strawberry Cake, Sponge Cake with Strawberries and Cream

Servings: slices

Calories: 270kcal

Equipment

Ingredients

Batter Ingredients

5 eggs
1 pinch salt
100 grams sugar plus more for sprinkling on the linen towel
1 lemon zest only
80 grams all-purpose flour
30 grams cornstarch
2 grams baking powder

Filling Ingredients

350 grams strawberries
150 grams strawberry jam My all time favorite is Bonne Maman
400 milliliters heavy whipping cream
50 grams powdered sugar
1 teaspoon pure vanilla extract
powdered sugar for dusting

Metric - US Customary

Instructions

Preheat oven to 390° Fahrenheit/ 200° Celsius and prep a baking sheet with parchment paper.
Separate the egg whites from the yolks, placing the whites in a large bowl and the yolks in a smaller bowl. Add a pinch of salt to the egg whites and beat until almost stiff.
5 eggs, 1 pinch salt
Add about ¾ of the sugar and continue beating until stiff.
100 grams sugar
Beat the egg yolks with the remaining sugar and lemon zest until creamy.
100 grams sugar, 1 lemon
Mix together the flour, cornstarch and baking powder and add to the egg whites along with the egg yolk-sugar mixture, folding it carefully into the egg whites.
80 grams all-purpose flour, 30 grams cornstarch, 2 grams baking powder
Spread the batter onto the parchment-lined baking sheet and bake for 10 minutes or until golden yellow. Sprinkle sugar onto a kitchen towel and flip the warm sponge cake onto the sugar-sprinkled kitchen towel, leaving the parchment paper on top. Let cool completely
Wash the strawberries and finely dice ¾, pureeing the remaining ¼.
350 grams strawberries
Add together heavy whipping cream, sugar and vanilla and whip the cream until almost stiff. Add the puree and mix until completely stiff.
400 milliliters heavy whipping cream, 50 grams powdered sugar, 1 teaspoon pure vanilla extract
Fold in the diced berries and move to the fridge to stay cool. If the cake is cooled, carefully remove the parchment paper.
Heat the jam in 20 second increments in the microwave until warm and more workable, then brush onto the cake. Allow to cool.
150 grams strawberry jam
Spread the strawberry whipped cream onto the jam layer, leaving some room at the top edge, so that the mixture will not squeeze out when rolling the cake.
Using the kitchen towel, carefully roll the sponge cake (the long side should face your body and you'll roll away from you), applying even, light pressure.
The cake can now be garnished with more whipped cream on the outside and more fresh berries or you can dust it with powdered sugar like I did.
powdered sugar

Video

Notes

Variations

Mixed Berry: I love mixing different berries together for this cake instead of using just strawberries. Use whichever berries are your favorite.

Strawberry Rhubarb: switch out the pureed strawberries that are folded into the whipped cream with a homemade rhubarb compote. Trim ends of fresh rhubarb and cut into pieces. You'll want to end up with about 350 grams of rhubarb (about 4 stalks). Place in a small saucepan and cook over medium heat until the rhubarb falls apart, stirring occasionally for about 5 to 10 minutes. Cool in an ice bath by transferring the compote into a smaller bowl and placing that into a larger bowl filled with ice. Stir occasionally. OR make the compote ahead of time and let it cool in the fridge. Fold in with the cream. You can optionally still add the cut up strawberry pieces in the filling, but the strawberry will come through from the jam as well.

Which baking sheet to use

When selecting a baking sheet, first decide on which serving platter you would like to fit your cake on. The long side of the cake will be how wide the roll will be. You can also just trim the ends of the roll to make it look prettier, which is what I usually do. This way it also fits onto any serving platter of your choice.

Nutrition