Strawberries and cream white chocolate roulade

The combination of sweet, light sponge cake with a creamy white chocolate and strawberry filling is utterly irresistible. Cut yourself a slice and enjoy with a pot of tea for morning or afternoon tea.

  • 20 mins preparation
  • 45 mins cooking
  • Serves 10
  • Print


Strawberries and cream white chocolate roulade
  • 5 eggs, separated
  • 2/3 cup (150g) caster (superfine) sugar
  • 1 1/2 tablespoon hot water
  • 80 gram white chocolate, grated finely
  • 2/3 cup (100g) self-raising flour
  • 1/4 cup (55g) caster (superfine) sugar, extra
  • 375 gram strawberries, sliced thinly
  • 2 tablespoon icing (confectioners’) sugar
  • 1/2 teaspoon sumac
  • 250 gram mascarpone
  • 1/2 cup (125ml) thickened (heavy) cream
  • 30 gram store-bought meringue nests, crushed coarsely


Strawberries and cream white chocolate roulade
  • 1
    Preheat oven to 200°C. Grease a 26cm x 32cm swiss roll pan; line base and long sides with baking paper, extending the paper 5cm over edge.
  • 2
    Beat egg yolks and caster sugar in a medium bowl with an electric mixer for 5 minutes or until very thick and pale. Pour the hot water down inside of the bowl, add chocolate; gently fold in sifted flour until just combined. Transfer to a medium bowl.
  • 3
    Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Fold egg whites into chocolate mixture, in two batches, until just combined. Spread mixture into pan.
  • 4
    Bake cake for 12 minutes or until golden and sponge springs back when pressed lightly with a finger.
  • 5
    Meanwhile, place a piece of baking paper, cut just larger than the pan, on a work surface; sprinkle evenly with extra sugar. Turn hot sponge onto sugar-covered-paper, peel away lining paper; trim crisped edges with a sharp knife. Working quickly, and using paper as a guide, roll sponge up from a long side. Cool for 5 minutes. Unroll sponge, remove paper; reroll, cover with a clean tea towel. Cool.
  • 6
    Meanwhile, combine strawberries, sifted icing sugar and half the sumac in a medium bowl. Cover; refrigerate for 30 minutes.
  • 7
    Beat mascarpone and cream in a small bowl with an electric mixer until almost firm peaks form.
  • 8
    Unroll cooled sponge; spread with two-thirds of the cream mixture, leaving a 2.5cm border on all sides. Top with half the meringue and half the strawberry mixture. Reroll sponge to enclose filling. Serve roulade topped with remaining cream, meringue and strawberry mixture; sprinkle with remaining sumac.


To even out the shape or lessen any cracks in the roulade, simply roll it up in baking paper and tighten the ends like a bon bon; refrigerate for 20 minutes. Roulade is best made on the day of serving.

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