Strawberry Sponge Roll with Sour Cream Frosting

Strawberry sponge roll with sour cream frosting is a tender sponge cake made with 5 eggs, baked on a sheet pan for 30 minutes at 170 C and rolled up with a frosting of strained sour cream and condensed milk, along with fresh strawberry slices. A couple of hours in the fridge and the roll is ready to slice. I recommend it, enjoy!

Strawberry Sponge Roll with Sour Cream Frosting

A tender sponge roll with sour cream and condensed milk frosting and fresh strawberry slices - summer baking for tea time.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Chilling 2 hours hrs

Total Time 3 hours hrs

Servings: 8 servings

Course: Roll cakes

Cuisine: Home cooking

Ingredients Method

Ingredients

  

For the sponge roll

• 5 eggs separated into whites and yolks
• 120 g sugar 50 g into yolks, 70 g into whites
• 90 g flour
• 50 ml milk
• 50 ml vegetable oil
• 2 g baking powder
• salt pinch

For the frosting

• 200 g strained sour cream 21%
• 50 ml condensed milk
• strawberries for the filling

Method

 

1. Separate the eggs into whites and yolks. Beat the yolks with a mixer with 50 g of sugar and a pinch of salt until increased in volume and pale.
2. In a separate bowl, beat the whites, adding 70 g of sugar in three additions. Pour the yolk mixture into the whites and fold together quickly but gently.
3. Sift in the flour with the baking powder, gently fold with a spatula, then at the end pour in the milk with the vegetable oil and mix - the batter is ready.
4. Pour the batter onto a parchment-lined baking sheet and bake for 30 minutes in an oven preheated to 170 C.
5. Flip the finished sponge onto another sheet of parchment right away, peel off the old one, and let it cool; you can trim the edges.
6. For the frosting, beat the strained sour cream with the condensed milk, spread it over the entire sheet, place the strawberry slices, and gently roll it up.
7. Refrigerate the roll for a couple of hours, then slice. Enjoy!
   

Tips

• Split the sugar this way: 50 g into the beaten yolks, 70 g into the whites, adding it in three additions.
• Flip the hot sponge onto fresh parchment right away and peel off the old sheet - that way it won't stick.
• Trim the edges of the sheet - the roll will look neater.
• Use only strained sour cream for the frosting, otherwise it will run.