Servings: 8 people
Calories: 220kcal
Cost: $10
Equipment
- Mixing bowls
- Electric mixer or whisk
- Baking tray
- Parchment paper
- Damp kitchen towel
Ingredients
- 6 eggs eggs
- 150 g sugar
- 100 g flour
- 50 g powdered cocoa
- 200 ml heavy cream for whipping
- 100 g icing sugar
- 200 g fresh strawberries
Instructions
- Preheat your oven to 180°C (350°F).
- Beat the eggs with sugar until pale and airy.
- Sift the flour and cocoa powder together, then fold them into the egg mixture gently.
- Pour the batter onto a lined baking tray and spread it evenly.
- Bake in the oven for 10–12 minutes until cooked but still flexible.
- Sprinkle powdered sugar over the baked cake while it’s warm to prevent sticking.
- Roll the warm cake using a clean, damp cloth and let it cool completely.
- Whip the heavy cream with icing sugar until stiff peaks form.
- Wash and slice the strawberries into small pieces.
- Unroll the cooled cake and spread the whipped cream evenly over it.
- Sprinkle the chopped strawberries over the cream, leaving space at the edges.
- Roll the cake back up carefully, tucking the seam underneath.
- Dust with icing sugar or drizzle melted chocolate for decoration.
- Chill for 30 minutes before slicing.
Notes
This recipe is highly appreciated for its ease and irresistible flavor. A dessert that will showcase your pastry skills!
Nutrition
Calories: 220kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 90mg | Sodium: 55mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 150IU | Vitamin C: 30mg | Calcium: 30mg | Iron: 1mg
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