Strawberry Sponge Cake Roll
  • 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.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at