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Strawberry Roulade
Author: Joe the Baker
  • 4 large eggs
  • 350 grams sugar divided
  • 100 grams flour
  • 125 grams egg whites
  • 75 grams water
  • 455 grams butter soft
  • Strawberries
  • Fruit jam or preserves
  1. Whip the eggs and 100 grams sugar together to form a ribbon stage.
  2. Slowly sift the flour into the mixture and fold to create a uniform mixture free of pockets of flour. Spread this batter evenly over a parchment or silicone lined baking tray and bake at 425F until set and spongey, about 7-9 minutes.
  3. Remove from the oven and allow to cool in the pan for 3-5 minutes then remove from the pan to avoid over crisping this thin cake.
  4. Reserve this cake for later use. If freezing, wrap well with plastic wrap and freeze flat.
  5. Cut the strawberries as desired and toss with the fruit jam or preserves to coat.
  6. Allow to sit and macerate until needed, but not more than three days.
  7. Whip the egg whites in the bowl of a stand mixer with a whisk attachment on medium speed.
  8. Separately, cook the water and 250 grams sugar together to 240F.
  9. Remove the syrup from heat, increase the whipping whites to high speed, and gently stream the syrup down the side of the bowl into the still whipping meringue.
  10. Allow to whip until the bowl is cool, or only barely warm, to the touch- about 5 minutes.
  11. Add the butter all at once and continue whipping until a light, fluffy, shiny buttercream is formed.
  12. Use immediately or freeze for later use. The buttercream needs to be rewhipped before each use.
Recipe Notes

Any fruit jam or preserve can be used to tailor the taste of your strawberries.