Strawberry Sponge Cake Roll

by Kirsten on June 16, 2013 · 9 comments

in Cakes, Cakes & Sweets, Desserts, German Dishes

Strawberry Sponge Cake Roll

Sponge Cake Roll is one of the recipes that got lost during my blog move. An old picture, but still a wonderful treat that I would like to share with you. To me a sponge cake roll tastes best with fresh fruits, especially strawberries. I know that the roll in the picture won’t win a prize for its appearance, but my family gave it big thumbs up for its fresh and fruity taste.

This cake is a wonderful summer dessert that goes well with any fruit you prefer. I would also recommend trying it with raspberries.

Strawberry Sponge Cake Roll
5.0 from 3 reviews
  • for the sponge cake:
  • 5 eggs
  • 130 g sugar
  • 140 g flour
  • extra sugar
  • for the filling:
  • 500 g strawberries, chopped
  • 1 tablespoon fresh lemon juice
  • 250 g low fat Quark
  • 100 g sugar
  • 200 g heavy whipping cream
  • 1 package Whip it
  • powder sugar for dusting
  1. Preheat Convection oven to 350 F.
  2. Line rimmed baking sheet with Parchment Paper. Set aside.
  3. Separate the eggs; with a mixer beat the whites and sugar until stiff peaks form. Whisk the egg yolks together with a fork and beat in with the egg white mixture. Sift the flour into the mixture with a spatula.
  4. Transfer the mixture evenly onto the baking sheet. Bake for 10- 15 min. or until the cake is baked but not browned.
  5. While the cake is baking spread a damp kitchen towel on your work surface. Sprinkle a thin layer of sugar on the kitchen towel. Turn the hot cake out onto kitchen towel, pull of the parchment paper and roll it up immediately; start with the long side. Let it cool rolled up.
  6. Puree 60 g of your strawberries and mix with the sugar and Quark. Beat cream and Whip it until stiff peaks form. Mix together with the Quark mixture and add the chopped strawberries.
  7. Unroll the cooled sponge cake and spread with the filling evenly. Roll the filled cake up again and let rest for 2 to 4 hours. Dust with powder sugar before serving.


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Carmen August 27, 2013 at 3:58 pm

In response to Sarah @ Mum in the bloom Quark is similar to friendship fresh cheese, just any supermarket in the dairy department. I use it all the time.

maria at inredningsvis July 18, 2013 at 1:34 pm

MMMMM What a lovely blog you have here:) Do you have bloglovin to follow with?

Check out my blog…If you want some cute Swedish decor insppiration:)

Have a wonderful weekend dear

LOVE Maria at

Lea Ann (Cooking On The Ranch) June 18, 2013 at 5:59 am

Beautiful Summer dessert Kirsten. My friend Kathy makes roll cakes and I’ve wanted to make one for a long time. I’m such a fraidy cat. 🙂

Susan June 17, 2013 at 7:51 am

Okay, this is freaky! I baked a strawberry dessert yesterday too–are you my twin?? I love cake rolls and this one, filled with luscious strawberries, is at the top of my list to do for a summer get-together, XOXO

Dom June 17, 2013 at 12:52 am

That looks so beautiful. So creamy and light. I do love a rolled sponge. Very summery too. Now I’m hungry and it’s 8am here!!

WizzyTheStick June 20, 2010 at 2:30 am

The filling in this looks amazing and of course strawberry and cream cheese are a winning combination any day

Susi June 14, 2010 at 3:23 pm

Mmmmmhhhhhh, Biscuitrolle! I haven't made one of those in forever and love how quick and easy they are made. I will have to make mental note to make one real soon!

Sarah @ Mum In Bloom June 13, 2010 at 12:21 pm

What a treat this must've been and I think it looks great. Question – what's Quark?

Chele June 13, 2010 at 9:39 am

Looks pretty wonderful to me! Love the colour of the colour of the filling too – so girly ;0)

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