Apicius International School of Hospitality | Chef Simone De Castro - Rotolo di Fragole con Panna

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Strawberry and Whipped Cream Roll
Serves 8

INGREDIENTS
1/2 cup of sugar
1/4 cup of butter, melted
1 oz or roughly 2 tbsp of cocoa powder
2 tsp baking powder
3 eggs
just over 1/2 cup of flour
2 tbsp vanilla sugar
11 oz strawberries
just over 1 cup of whipped cream
Beat the eggs with the sugar until fluffy and foamy. Stir in the flour, cocoa powder, butter, and baking powder, using a wooden spoon. Line a shallow baking tray with baking paper and pour in the mixture. Bake for 10-15 minutes at 355°F. Remove from the oven, cover with a cloth, and turn the cake over. Roll into a spiral form. In the meantime, clean and chop the strawberries into small pieces. Mix in the vanilla sugar. Fold in the whipped cream. Unroll the cake and spread the strawberry mixture on top. Roll back into the final shape, dust with powdered sugar and serve

“Gabriella Ganugi | The Girl Who Counted Ants - Meditation in the Kitchen”.

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