Made with a light sponge cake, fresh strawberries and whipped cream, this five-ingredient dessert is sure to please.
- 5large eggs, separated
- 1 cup (250 mL)granulated sugar, divided
- 3/4 cup (175 mL)self-rising flour, sifted
- 1 lb (0.5 kg)strawberries, divided
- 1 cup (250 mL)35% whipping cream
Preheat oven to 350ºF (180ºC). Line bottom of 15- x 11-inch (38 x 28 cm) rimmed baking sheet with parchment paper.
Using electric mixer, beat egg yolks and 1/2 cup sugar for 8 to 10 minutes or until pale and thickened. Beat in flour; set aside.
In large bowl, using clean beaters, beat egg whites until soft peaks start to form. Gradually add 1/4 cup (60 mL) sugar, 1 tbsp (15 mL) at a time, beating until stiff, glossy peaks form; fold half into egg yolk mixture until blended. Fold in remaining egg whites just until incorporated.
Scrape batter into prepared pan; smooth top. Bake for 10 to 12 minutes or until tester inserted into centre comes out clean.
Run thin knife around edge of cake to loosen from pan; invert onto separate piece of parchment paper. Peel off top piece of parchment paper. Starting at short side, roll up cake jelly roll–style with parchment paper. Place rolled cake, seam side down, on rack; let cool completely.
Meanwhile, hull and chop half of the strawberries; toss with 2 tbsp (30 mL) sugar. Let stand for 10 minutes.
Before serving, whip cream until stiff peaks form. Fold in remaining sugar. Unroll cooled cake. Spread evenly with half of the whipped cream, leaving 1-inch (2.5 cm) border around edge. Scatter chopped strawberries over top. Roll up cake again without parchment paper. Transfer to serving platter; frost cake with remaining whipped cream. Garnish with remaining strawberries.
Tip: Substitute 3/4 cup all-purpose flour sifted with 1 tsp baking powder for self-rising flour if desired.