Strawberry Sponge Roll
by Tarla Dalal
20 Aug 2012
This recipe has been viewed 103306 times
A Swiss Roll presentation with strawberries and custard rolled within thin lightened sponge cake.
Strawberry Sponge Roll recipe - How to make Strawberry Sponge Roll
Preparation Time: Cooking Time: Baking Time: 20 min. Total Time:
Serves 4 to 6.
For the sponge cake
1/4 can condensed milk (full can is 400 grams)
70 gms plain flour (maida)
1/2 tsp baking powder
a pinch soda bi-carbonate
30 ml melted butter or margarine
1/2 tsp vanilla essence
rind of 1 orange or 1 tsp orange marmalade
To be mixed into a soaking syrup
3/4 cup water
3 tbsp powdered sugar
To be mixed into a strawberry filling
1/2 cup strawberries, washed, hulled and chopped coarsely
6 tbsp powdered sugar
For the custard
1 cup milk
2 tbsp custard powder
1 tbsp sugar
For the garnish
1/4 cup fresh strawberries
2 tbsp castor sugar
Method
For the sponge roll
For the custard
How to proceed
- Method
For the sponge roll
- For the sponge roll
- Preheat the oven to 200 degree C (400 degree F).
- Line a 200 mm. into 300 mm. (8" into 12") Swiss roll tin with grease-proof or waxed paper and set aside.
- Ina bowl, mix the ingredients with the orange rind and 30 ml. of water and beat well.
- Spoon the mixture into the prepared Swiss roll tin and smoothen the edges.
- Bake in the preheated oven for 15 to 20 minutes until the sponge is golden brown and springs back when lightly pressed with the fingertips.
For the custard
- For the custard
- Dissolve the custard powder in a little cold milk.
- Boil the rest of the milk with the sugar.
- Add the custard powder and simmer for a few minutes.
- Cool and keep aside in the refrigerator.
How to proceed
- How to proceed
- Soak the sponge lightly with the refrigerated soaking syrup.
- Spread the cold custard on the sponge.
- Spoon the strawberry filling evenly over the custard.
- Carefully lift one end of the greaseproof paper and roll up the sponge.
- Transfer to a serving dish. Arrange the whole strawberries over and around the roll. Sprinkle the castor sugar over it.
- Serve chilled.
- The baked sponge should be rolled while still warm as other wise it could harden or crack and become difficult to roll.
Nutrient values per serving
| Energy | 303 cal |
| Protein | 5 g |
| Carbohydrates | 49.6 g |
| Fiber | 0.4 g |
| Fat | 8.5 g |
| Cholesterol | 18.9 mg |
| Vitamin A | 266.2 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 10.1 mg |
| Folic Acid | 8.7 mcg |
| Calcium | 149.3 mg |
| Iron | 0.8 mg |
| Magnesium | 17.4 mg |
| Phosphorus | 75.2 mg |
| Sodium | 75.8 mg |
| Potassium | 156.6 mg |
| Zinc | 0.3 mg |
Outbrain