German Strawberry Roll Recipe

Cook Time: 15 minutes

Ingredients:

• Cake: 4 eggs, separated
• 1/2 cup white sugar
• 2 teaspoons vanilla sugar
• 3 tablespoons confectioners' sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 2 teaspoons white sugar
• Filling: 3/4 cup heavy whipping cream
• 1 teaspoon vanilla sugar
• 2 cups finely chopped strawberries
• Garnish: 1/2 cup whipping cream
• 1 teaspoon vanilla sugar
• 5 fresh strawberries, halved

Directions:

1. Preheat the oven to 400F (200C). Line a 10x15-inch jelly roll pan with parchment paper.
2. In a large bowl, beat the egg yolks, 1/2 cup sugar, and 2 teaspoons vanilla sugar with an electric mixer until foamy.
3. In a separate bowl, beat the egg whites until foamy. Gradually add the confectioners' sugar and continue beating until stiff peaks form.
4. Gently fold the egg whites into the egg yolk mixture, then sift the flour and baking powder over the mixture. Carefully fold until well combined, but do not overmix.
5. Spread the batter onto the prepared jelly roll pan. Bake in the preheated oven for 12 to 16 minutes, or until the sponge cake is set and lightly browned.
6. Once baked, lay a clean dish towel on a flat surface and sprinkle it with 2 teaspoons of sugar. Invert the sponge cake onto the dish towel and remove the parchment paper. Roll up the cake with the dish towel and allow it to cool completely for about 1 hour.
7. For the filling, beat 3/4 cup whipping cream in a chilled glass or metal bowl until frothy. Add vanilla sugar gradually and continue beating until stiff peaks form. Gently fold in the chopped strawberries.
8. Carefully unroll the cooled sponge cake. Spread the strawberry cream on top, leaving a small border around the edges. Carefully roll the cake back up and place it seam side down on a cake platter.
9. Chill the cake in the refrigerator for 1 hour.
10. For the garnish, beat 1/2 cup whipping cream in a chilled glass or metal bowl until frothy. Add vanilla sugar and continue beating until stiff peaks form. Spread the whipped cream over the chilled cake roll and garnish with halved strawberries.

Nutrition Facts (per serving):

Nutrition Facts	Amount Per Serving
Calories	186
Total Fat	11g (14% Daily Value)
Saturated Fat	6g (30% Daily Value)
Cholesterol	98mg (33% Daily Value)
Sodium	59mg (3% Daily Value)
Total Carbohydrates	21g (7% Daily Value)
Dietary Fiber	1g (3% Daily Value)
Total Sugars	15g
Protein	3g (6% Daily Value)
Vitamin C	18mg (20% Daily Value)
Calcium	44mg (3% Daily Value)
Iron	1mg (3% Daily Value)
Potassium	92mg (2% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History and Origin of the German Strawberry Roll

The German Strawberry Roll, known locally as "Erdbeerrolle," has its roots deeply embedded in German baking traditions. This delicious dessert has been a staple in German households for many years, particularly during strawberry season, which is celebrated with the harvest of fresh, ripe strawberries in late spring and early summer. The combination of light sponge cake, whipped cream, and fresh berries makes this roll a popular choice for both family gatherings and festive occasions.

Regional Variations

While the German Strawberry Roll is a well-loved treat throughout Germany, its specific variations can be found across different regions. In southern Germany, where fruit-heavy desserts are especially favored, this dessert may be made with a mix of strawberries and other seasonal berries such as raspberries or blackberries. In some regions, the cake may be flavored with a hint of almond or citrus zest, adding a unique twist to the classic recipe. The key feature, however, remains the light, airy sponge and the fresh cream filling that make it universally adored.

Distinguishing Features

Compared to other cake rolls, the German Strawberry Roll stands out for its use of a delicate sponge cake base. Unlike many heavier cake rolls, the German version is light and airy, thanks to the careful folding of beaten egg whites into the batter. The filling, which consists of whipped cream and finely chopped strawberries, gives the roll a fresh, fruity flavor that sets it apart from other types of rolled cakes that use buttercream or custard fillings.

Another unique feature of the Erdbeerrolle is the use of a dish towel when rolling the sponge cake. This technique helps prevent the cake from breaking while it cools and gives it a soft, even texture thats easy to unroll without cracking.

Where Its Typically Served

The German Strawberry Roll is most commonly served during the late spring and summer months, particularly when fresh strawberries are in season. It is a favorite dessert for occasions such as birthdays, picnics, and casual gatherings. In Germany, it is also a popular choice for coffee breaks, known as "Kaffee und Kuchen," where its enjoyed alongside a cup of coffee or tea. Additionally, the Erdbeerrolle is often a feature at local markets and bakeries during strawberry season, where it is sold fresh and ready to enjoy.

Fun Facts About the German Strawberry Roll

• The sponge cake used in the German Strawberry Roll is often made without any fat, making it lighter than other cakes that use butter or oil.
• The technique of rolling the cake with a towel is not just practical; it also ensures that the cake retains its shape and doesnt dry out while cooling.
• While strawberries are the classic choice for filling, the recipe is versatile and can be adapted to include other berries, such as raspberries or blueberries, depending on what is in season.
• The combination of strawberries and cream is a beloved pairing in many cultures, making this roll a perfect representation of summer in Germany.

FAQ about German Strawberry Roll Recipe

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