THE BEST CAKE ROLL IN THE WORLD

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HEALTHIER INTEGRAL CAKE ROLL WITH MASCARPONE AND STRAWBERRIES

This is the best cake roll you'll ever try, approved by my mom! Everyone (even those who don't like sweets) loved it and ask for another piece! Recipe is easy to follow, only 4 ingredients for the cake roll and you can fill it with whatever you want, go for it!!
delicious cake roll with strawberries, rolada, roulade

                                                                                                                

SERVINGS: 12-15
TOTAL TIME: 2 h 10 min
baking time: 8-10 min
prep time: 30 min
additional time: 1 h 30 min (for chilling)

INGREDIENTS for the cake roll:

  • 4 eggs, separated egg yolks and egg whites
  • dash of salt
  • 50 g coconut sugar (or brown, muscovado, regular)
  • 75 g integral flour (whole wheat or spelt)

INGREDIENTS for the filling:

  • 250 g mascarpone (or cream cheese)
  • 150 g mileram cream 
  • 1 tsp bourbon vanilla or vanilla extract
  • 60 g honey (or more)
  • 200 g strawberries

For coating:

  • 1/3 of the filling
  • or 50 g white chocolate and 100 ml whipped cream 

cake roll with strawberries, honey, mascarpone

INSTRUCTIONS

  1. Preheat the oven to 170 C / 325 F and put baking paper into the baking pan (roughly  30 x 40-45)
  2. In one bowl mix egg whites with dash of salt until foamy and light, and in another bowl mix egg yolks with sugar until you get thick mixture paler color
  3. Whisk in the flour into the second bowl with egg yolks and sugar briefly
  4. Then add 1/3 mixture of the egg whites to the second bowl with flour, egg yolks and sugar, whisk lightly until combined, then put the rest of the mixture in also (be careful not to deflate the egg whites by over mixing)
  5. Transfer to the baking pan and distribute evenly to fill the entire pan; bake for 8-10 minutes or until toothpick comes out clean; as the cake is baking prepare a new sheet of baking paper

  6. When it's done remove from the oven and carefully peel off the cake from baking paper and put on the new clean one, while it's still warm roll it into a tight spiral and cool until it gets to room temperature (around 30 min)

  7. While the cake is cooling mix together all the ingredients for the filling, taken right from the fridge (try if it's sweet enough for you, if not add more honey) and cut the strawberries into small pieces
  8. If you're not doing white chocolate version for coating skip this; melt the white chocolate (in microwave or however) and put whipped cream, stir until combined nicely into a thick but kind of flowing mixture, let chill for a bit
  9. When the cake is ready, unroll it and spread
    1) 2/3 of the filling (if you will use it for the coating also)
    or
    2) all of the filling (if you will coat it with the white chocolate mixture)
    into an even, thin layer on the cake, leaving about a ¾ -inch (1.5-2 cm) border on all sides and then add strawberries 
  10. roll the cake up again and coat it evenly with
    1) the rest of the filling
    2) prepared mixture of white chocolate
    using a spatula and put in the fridge until the outside layer hardens... and serve!

yummy, delicious strawberry roll
integral roll







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