My boyfriend have asked me many times to make a biscuit roll cake for him. Personally I have never been too much into biscuit cakes so I’ve always procrastinated on his request.
For his birthday weekend, thought, I decided to surprise him and I woke him up with this Strawberry cake. He loved it!
For the filling you can used a variety of ingredients: nutella, peanut butter, heavy cream with fresh fruit, custard, caramel and nuts. Just get wild and have fun with it!
- 5 whole eggs
- 140 + 15 g granulated white sugar
- 10 g honey
- 100 g flour
- 1/2 tsp vanilla extract
- powdered sugar
- 250 g strawberry jam
Divide the egg whites from the yolk. In a bowl whisk the yolks with 90 g of granulated white sugar, honey and vanilla extract. Whisk for about 10 min or until they get fluffy and clear in color.
In a separate bowl whip up the egg white with the remaining 50 g of sugar until they form soft picks
Gently fold the whites into the egg yolks
then sift in the flour
Pour the mix into a 45×37 cm baking tray (covered with baking sheet)
and bake at 220 C for about 6 to 7 min.
Remove from the oven, transfer the biscuit cake on your kitchen counter, sprinkle with about 15 g of granulated white sugar and sealed with plastic wrap. The steams that will create will make the cake very elastic so that it wont break when we roll it up.
Let the cake cool down completely, then spread it with strawberry jam
and roll it up.
Sprinkle the outside with powdered sugar, slice up and serve!