Sponge roll with strawberry cream

This biscuit roll with strawberry cream will not leave indifferent any sweet tooth.

Cooking time 1 hour


Eggs 4 pcs

Sugar 5 tbsp l.

Vegetable oil 4 tbsp. l.

Wheat flour of the highest grade 4 tbsp. l.

Baking powder 1 tsp.

Salt 1 pinch.

Beet 1 pc

Ricotta cheese (for cream) 200 g

Sugar (for cream) 4 tbsp. l.

Frozen strawberries (for cream) 200 g


Grind the yolks with sugar.

Beat the whites into a foam.

Add butter to the yolks with sugar.

Grate the beets and squeeze the juice. Add juice to a bowl of yolk mixture. Mix.

Add whipped egg whites. Mix.

Add flour and baking powder. Mix.

Pour the dough onto a baking sheet with parchment.

Bake in an oven preheated to 180 degrees C for 15-20 minutes. Willingness to check with a toothpick. Remove the layer of biscuit from the parchment and wrap it in a roll in a towel.

For the cream, defrost the strawberries, drain the liquid.

Beat the strawberries, riccotta and sugar in a blender.

Spread the cream over the biscuit and wrap in a roll. Refrigerate for 2-3 hours.

Cut into portions and serve.

Bon appetit!