While it may not look like early spring outside my window yet, I can almost smell the strawberry fields basking in the sun. Every year I pick strawberries and then for weeks after make various strawberry recipes. And even though it may still be early for strawberry picking, I couldn’t wait to get going for the year so I decided to use some homemade strawberry jam from last season for this delicious Rolat Torta recipe. If you enjoy a nice rolat, or more commonly known as a Swiss roll, then you’ll love this cake. It’s essentially a giant Swiss roll just cut and arranged slightly differently. It’s so airy, light, and delicious, it’s the perfect pairing for a cup of tea, coffee, or just on it’s own.
Every rolat I’ve had as a child had jam inside. In fact, I didn’t have a fresh fruit one until I was an adult. Usually, the jam was homemade, plum, apricot, or a fruit mix. For this recipe, I decided to use some of my homemade strawberry jam from the last picking season and combined with freshly whipped cream. Although I had fresh strawberries on hand, they weren’t very sweet so I decided to use some freeze-dried strawberries instead. Had I sugared the fresh strawberries they would have released too much liquid for my liking anyway. Plus, the freeze-dried strawberries rehydrate when coupled with the whipped cream anyway for that same texture.
I kept the decorations simple, in fact, I kind of wish I had left the outside “naked” to really showcase the airy sponge cake. But even so, with a thin layer of whipped cream on the outside and a few pieces of fresh fruit for garnish, it still looks delectable. I hope you’ll consider this cake for any upcoming spring and sugar holidays and get together. Or you know, just because.
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Rolat Torta sa Jagodama/Strawberries & Cream Roll Cake
Course: DessertCuisine: Balkan, Serbian8
servings40
minutes25
minutesA simple sponge cake (rolat) wrapped with strawberry jam, fresh whipped cream, and strawberries.
Ingredients
6 eggs (whites and yolks separated)
1/2 cup (100 g) sugar
1 tablespoon vanilla sugar (1 kesica)
2 tablespoons (30 ml) water
3/4 cup (90 g) all-purpose flour
1/2 tablespoon baking powder (1/2 kesice)
4 cups (950 g) freshly whipped cream
1/2 tablespoon whipping cream stabilizer (slag fix)
3 generous tablespoons (~90 g) strawberry jam
Freeze dried or freshly diced strawberries, optional
Fruit for garnish, optional
Directions
- Preheat oven to 350 F / 175 C and line a jelly roll pan with parchment paper. Set aside.
- With a stand/hand mixer whip the egg whites in a bowl until stiff peaks form, set aside.
- Next, whip the egg yolks, sugar, and vanilla sugar until thick and foamy. Add the flour, water, and baking powder. Whip together until combined.
- Next, fold in the egg whites a little at a time into the egg yolk mixture. Once fully combined, transfer to the prepared baking pan and bake for 25-30 minutes until set and a very light brown color on top.
- When baked, remove from the oven, lay a clean kitchen towel on a flat work surface, and carefully transfer the sponge cake from the pan to the kitchen towel. Keep the parchment paper on.
- Allow to cool for 2-3 minutes and then roll the sponge cake together with the kitchen towel away from you into a roll. Allow to cool completely.
- Once cooled, unroll the sponge cake and carefully remove the parchment paper. Place the cake on a cutting board and cut into strips (about 4 inches wide).
- Spread jam on each strip then spread whipped cream on top of the jam. Sprinkle freeze-dried or fresh strawberries if using.
- For the first piece, begin rolling the strip from one end and continue rolling to the other end. Place this first piece in the middle of your serving dish. Next, wrap the remaining strips around and around until all of the strips are used up. Refrigerate for 1 hour to set and then decorate as you wish.
- Enjoy!
