Recipe
*for a 15-16cm cake
*double the ingredients for a 28cm cake
Ingredients for sponge cake:
90g all-purpose flour
1 teaspoon baking powder
5 medium eggs
100g sugar
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 pinch of salt
Ingredients for cream:
200ml whipping cream
200g cream cheese (I used Philadelphia)
50g powder sugar
1 teaspoon vanilla extract
Ingredients for strawberry jam:
250g strawberries (weighed after cleaning without stems)
125g gelling sugar 2:1 Diamant
* You can use any jam you want, but I guarantee that it will not compare to a freshly prepared one - we need approx. 100g.
Steps to follow
(1) Prepare the strawberry jam (if you do not use an already prepared one).
Wash, de-stem and cut 250g of strawberries (quantity weighed after cleaning). Add 125g of Gelling Sugar 2:1 Diamant over the strawberries, together with the juice of half a lemon, and using the blender, mix until a uniform mass is obtained. Bring the strawberry jam to a boil and cook over high heat, stirring continuously for 3 minutes from the moment it boils. Pour into a jar and seal hot, if we want the jam for preservation.
(2) Prepare the vanilla sponge cake.
Beat the egg whites with a pinch of salt until they get a stiff consistency. Then add the sugar and beat again with the help of the mixer until you get a smooth and shiny meringue. Add the egg yolks previously mixed with the oil over the meringue and gently incorporate them into the egg whites with the help of a whisk. From this point on, I suggest using only the whisk, to prevent overbeating the batter and keep it as airy as possible.
The flour is mixed with the baking powder and added on top of the previous egg composition. It is incorporated gently with the whisk so that the batter keeps its structure and remains aerated.
Spread the batter on a tray lined with baking paper (I recommend the oven tray, mine is 38x25 cm) and put it in the oven preheated to 180C with ventilation for 11-12 minutes maximum.
(3) Making the cream.
Put all the ingredients in a bowl or the bowl of the food processor and mix until you get a consistent cream.
(4) Cake assambling:
Turn the sponge over onto another baking paper and peel off the paper we baked it on.
Level the edges if necessary. I like to cut the edges anyway, so it's even all over.
Cut the sponge into 4 strips lengthwise.
Add and level cream and jam on each strip of sponge. Be careful not to put too much jam, because it will run outside the sponge - approx. 2 tablespoons per strip should be enough.
Roll the first strip as tightly as we can but without squeezing too much because the jam and the cream can spill over. Place the resulting roll on a plate. You can fix with a skewer while you prepare the next strip.
Carefully lift the next strip (on which we put cream and jam) and roll it around the previous roll (remove the stick first).
Proceed similarly to everything and at the end we use a pastry circle to hold the cake tightly together.
Refrigerate for 3-4 hours or ideally overnight.
Happy baking!
Love,
G.
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