Equipment
Ingredients
Sponge Cake
- 4 large eggs, room temperature
- 100 g granulated sugar
- 100 g cake flour
- 15 ml warm water
- 5 ml vanilla extract
- 1 g salt
Mascarpone Filling
- 250 g mascarpone cheese, chilled
- 150 ml heavy cream, chilled
- 60 g powdered sugar, sifted
- 5 ml vanilla bean paste
Assembly
- 200 g fresh strawberries, diced small
- 10 g powdered sugar
Nutrition (per serving)
Method
Preheat the oven to 190°C/375°F. Grease the Swiss roll tin and line it with parchment paper, ensuring the paper extends slightly over the edges.
Sift the cake flour and salt together three times to aerate it. This is crucial for a light sponge.
In a stand mixer, whisk eggs and granulated sugar on high speed for 5-7 minutes until the mixture triples in volume and reaches the 'ribbon stage' (pale and thick enough to hold a trail).
Gently fold in the vanilla and warm water. Then, sift the flour mixture over the egg foam in three batches, folding very gently with a spatula to retain air.
Pour the batter into the prepared tin. Gently tilt to spread evenly into corners. Bake for 10-12 minutes until the top is springy to the touch and pale golden.
While the cake bakes, lay a clean kitchen towel on the counter and dust it liberally with powdered sugar. Immediately upon removing the cake from the oven, invert it onto the towel. Peel off the parchment paper carefully.
Starting from a short end, roll the warm cake up tightly with the towel inside the spiral. Let it cool completely in this rolled shape on a wire rack.
To make the filling, whisk the mascarpone, heavy cream, powdered sugar, and vanilla bean paste until stiff peaks form. Do not overbeat or the mascarpone may curdle.
Once the cake is cool, gently unroll it. Spread the mascarpone cream evenly over the surface, leaving a 2cm border at the far end. Scatter the diced strawberries over the cream.
Roll the cake back up (without the towel this time), using the towel to help lift and guide the sponge. Place seam-side down on a serving platter.
Refrigerate for at least 2 hours to set the filling. Dust with powdered sugar and slice with a warm knife before serving.
Chef's Notes
- Room temperature eggs are non-negotiable for this recipe; they whip to a much greater volume than cold eggs, providing the sponge's structure without baking powder.
- When folding flour, use a 'cut and fold' motion. Cut down the center, scrape along the bottom, and fold over. Stop exactly when the flour streaks disappear to avoid deflating the batter.
- To get clean slices, dip your knife in hot water and wipe it dry between every single cut.
- The warm water added to the eggs helps emulsify the mixture and keeps the sponge pliable for rolling.
Storage
Refrigerator: 3 days — Keep covered to prevent the sponge from drying out. Best consumed within 24 hours.
Freezer: 1 month — Freeze without fresh strawberry garnish. Wrap tightly in plastic wrap then foil.
