There is nothing a whole lot better than a good sponge cake. This is one of my favourite cakes that I have been baking for at least a decade now. This cake is so versatile and can be filled with pretty much anything you like. For this cake, I chose strawberry and orange fool. Again, the strawberries are just everywhere at the moment and hard to resist.
If by any chance you are not familiar with fool, it is just whipped cream with fruit stirred through it. I am pretty sure traditionally custard was used and usually the fruit was stewed. So, whether or not this counts according to rules, I am not too sure. But it it my kind of fool and it is honest to goodness delicious!
Note: I recommend always using a cold bowl and cold beaters before whisking the whipped cream. The room temperature can easily affect the fluffiness you get in your whipped cream. I have curdled cream enough times in the past to know that having cold utensils and ingredients will prevent this every time.
Looks good from the top as well!
And here is the whole thing.
Strawberry & Orange Fool Filled Roulade
For the Sponge Cake
4 Large eggs
1/4 Cup/30 grams flour
4 Tablespoons of cornstarch
1/2 Cup/ 100 grams of white sugar, plus 1 tablespoon
1 Teaspoon of vanilla extract
Drop of white vinegar
For the Fool
1 Cup/240 ml whipping cream, double cream (not low fat)
1 Teaspoon of sugar
2 Cups/300 grams, strawberries divided
3 Tablespoons fresh orange juice
Zest of one orange
Powered sugar, for dusting the outside of the cake
Preheat your oven to a very high heat of 450 degrees F. Make sure you rack is in the middle of the oven. Grease and line with parchment paper a large baking tray with a one inch rim. A tray about 12 x 8 would work well, or the closest you have to it would be just fine. When you have lined it with parchment paper, grease this as well, not forgetting the sides. Important or the cake will be difficult to get off the paper when baked. Have ready a cooling rack with a damp tea towel spread on top. (This is for rolling the cake up when it comes out of the oven)
In a medium bowl, sift together the flour and the cornstarch. Set aside
I always separate the eggs when they are cold as it is much easier to do this way. So take two the of eggs and separate them. In a medium sized bowl you can put the whites and then in your large mixing bowl add the 2 yolks. Set aside the egg whites. In the large mixing bowl that already has the 2 yolks you will now add the additional two eggs. Now add your sugar to the eggs and mix on a high speed until very light and about tripled in size. This usually takes about 5 minutes. Once you have done this, mix in the vanilla extract for about 30 seconds. Next, sift in the flour and gently stir it in until it is combined. You don't want to do this too long or you will deflate the batter.
Remember those egg whites you put aside, well it is time to whisk those up. Mix on a high speed until they are foamy. This usually happens straight away. Then add your dash of vinegar and continue mixing on high speed until soft peaks form. Next, add the sugar and continue mixing. This will probably only take about a minute more. Stiff peaks should form and it should have a glossy appearance.
The next thing you have to do is fold the egg whites into the cake batter. I always start with folding in a small amount first and gently stirring it around to combine it. Once I have done this, I add the rest and gently stir it in to combine it.
Pour the batter onto your prepared baking tray and make sure it is evenly spread out. Bake for 5-7 minutes. It should be risen and when touched it will spring back slightly. Remove from oven and immediately invert it onto a damp tea towel that is laid out over a baking rack. Remove the baking tray and gently peel back the parchment paper. You may notice that around the edges it sticks a bit, so just gently pull until it comes away. Once you have removed the parchment paper you are going to roll the cake up in the tea towel. You are going to roll length ways, but this I mean you are looking for a 8 inch cake not a 12 inch cake. Make sense? Once your cake is rolled up, leave it to completely cool.
While the cake is cooling, make your fool. In your cold bowl, add your cream and the sugar. Stir and put back in the fridge for a few minutes. Use about 1 1/2 cups of the strawberries in making the fool. Reserve the rest for decorating the cake. On a chopping board, roughly chop up your strawberries quite small. Put them in a colander set over a bowl. With a masher, start mashing your strawberries. Do this for a few minutes until the strawberries have turned into a lumpy pulp. Sounds great! Leave to drain for a few minutes and discard the strawberry juice. Take your cream out of the fridge and whisk it until it is light and fluffy. Now, gently fold the strawberries and the orange juice into the whipped cream until it is combined.
Once the cake has cooled, unravel it from the tea towel. Evenly spread over the fool and roll it back up. Cover it and set it set in the fridge for at least one hour.
When ready to serve, remove from fridge and decorate with the remaining strawberries, toss over orange zest and sprinkle with powdered sugar. Ready to serve. This cake will keep in the fridge up to 2 days.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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