Strawberry Sponge Roll

Strawberry Sponge Roll

Added to 618 cookbooks   This recipe has been viewed 96694 times

A Swiss Roll presentation with strawberries and custard rolled within thin lightened sponge cake.

Add your private note

Strawberry Sponge Roll recipe - How to make Strawberry Sponge Roll

Preparation Time:    Cooking Time:    Baking Time: 20 min.   Total Time:     5Serves 4 to 6.
Show me for servings


For the sponge cake
1/4 can condensed milk (full can is 400 grams)
70 gms plain flour (maida)
1/2 tsp baking powder
a pinch soda bi-carbonate
30 ml melted butter or margarine
1/2 tsp vanilla essence
rind of 1 orange or 1 tsp orange marmalade

To be mixed into a soaking syrup
3/4 cup water
3 tbsp powdered sugar

To be mixed into a strawberry filling
1/2 cup strawberries, washed, hulled and chopped coarsely
6 tbsp powdered sugar

For the custard
1 cup milk
2 tbsp custard powder
1 tbsp sugar

For the garnish
1/4 cup fresh strawberries
2 tbsp castor sugar

For the sponge roll

    For the sponge roll
  1. Preheat the oven to 200 degree C (400 degree F).
  2. Line a 200 mm. into 300 mm. (8" into 12") Swiss roll tin with grease-proof or waxed paper and set aside.
  3. Ina bowl, mix the ingredients with the orange rind and 30 ml. of water and beat well.
  4. Spoon the mixture into the prepared Swiss roll tin and smoothen the edges.
  5. Bake in the preheated oven for 15 to 20 minutes until the sponge is golden brown and springs back when lightly pressed with the fingertips.

For the custard

    For the custard
  1. Dissolve the custard powder in a little cold milk.
  2. Boil the rest of the milk with the sugar.
  3. Add the custard powder and simmer for a few minutes.
  4. Cool and keep aside in the refrigerator.

How to proceed

    How to proceed
  1. Soak the sponge lightly with the refrigerated soaking syrup.
  2. Spread the cold custard on the sponge.
  3. Spoon the strawberry filling evenly over the custard.
  4. Carefully lift one end of the greaseproof paper and roll up the sponge.
  5. Transfer to a serving dish. Arrange the whole strawberries over and around the roll. Sprinkle the castor sugar over it.
  6. Serve chilled.

  1. The baked sponge should be rolled while still warm as other wise it could harden or crack and become difficult to roll.

Nutrient values (Abbrv) per serving
Energy303 cal
Protein5 g
Carbohydrates49.6 g
Fiber0.4 g
Fat8.5 g
Cholesterol18.9 mg
Sodium75.8 mg

RECIPE SOURCE : Eggless DessertsBuy this cookbook
Related Articles
Recipe Contest

No Contest Announced

View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer


Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.