It barely ever happens, but this does coincide. This recipe is the same in Germany as well as Colombia. Today I am presenting a strawberry sponge roll from Germany or brazo de reina from Colombia. This sponge roll is super easy to make and is filled with heavy cream and cubed strawberries. If you are expecting guests, I highly recommend this roll as it is easy to prepare and fast to make. So far every single person has loved this recipe, Colombians and Germans alike.
Just a few days ago I made this roll for my Colombian relatives. Finally I was able to find a recipe, which is the same in both countries. Just as there is a sponge roll with caramel famous in Chile , I decided to go for a rather simple sponge batter. This one only asks you to whisk the egg yolks with the other ingredients and to make meringue from the egg whites. One step less or rather simpler to prepare the roll. It yields a very soft and elastic roll which cracks less. If you are intimidated by sponge batter, check out this article on man tips on how to make perfect sponge batter. Of course you are free to make this roll with other fruits as well, you may want to try blueberries or raspberries. You can also brush the sponge roll with coffee, orange juice or elderberry cordial. However, here I wanted to introduce the traditional version loved on both continents alike. So, I hope you enjoy this recipe!
This strawberry sponge roll contains a simple sponge base and is filled with whipping cream and cubed strawberries. In this reel you can watch how I make it. For the Swiss roll either line a baking sheet with parchment paper if you are OK spreading a rectangle on about half of it or use a half sheet of 25x35cm. Preheat oven to 190 degrees Celsius. Then whisk together egg yolks, sugar, vanilla extract, oil and milk in a large bowl. Sieve the flour on top and whisk until you see no lumps. Set aside. Beat the egg whites with a pinch of salt until soft peaks form. Then add the sugar and beat on high until you get a stiff and shiny meringue. Add one third of it to the egg yolk mix and stir. Add the second third and fold under carefully. For the last third be sure to keep as much air as possible inside and only fold in, do not stir. How this is done best, can be seen in this little video. Bake for about 12-14 minutes or until golden. Meanwhile spray a tea towel with some water. When you take out the roll, put on the tea towel, making sure the parchment paper is on top. Carefully take off the parchment paper and immediately roll, using the short side to a roll (yes, you roll it with the tea towel). Let cool. Once the roll has cooled off, prepare the filling. For this first beat the heavy cream with sugar and vanilla extract until stiff peaks form. Wash and hull the strawberries and cut into small cubes. Reserve a few strawberries for decoration. Carefully fold the cubed strawberries into the heavy cream. When ready, slowly unroll the sponge roll and spread the filling evenly inside. Then roll up again and cover. You can leave for a few hours or overnight. Once ready, dust with some icing sugar, cut the remaining strawberries in half and place on top of the roll (see picture). Enjoy.Strawberry Sponge Roll or brazo de reina from Colombia
Ingredients
Instructions
P.S.: As a huge fan of sponge rolls, how about:
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