Strawberry Roll Cake
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 4 Eggs
  • ⅓ cup/70g sugar plus 1-2 tablespoons for rolling the cake
  • ½ cup minus 1 tablespoon/50g flour
  • ½ cup minus 1 tablespoon/50g cornstarch
  • 11 oz./300g strawberries
  • 1 teaspoon vanilla extract
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • ¾ cup/200g quark
  • 1-2 tablespoons powdered sugar
  • ¾ cup/200g whipping cream
  • 2 packets Whip It from Dr. Oetker or 2 tablespoons of whipping cream stabilizer
  1. Pre-heat oven to 390℉/200℃.
  2. In a medium bowl, beat the eggs and sugar for 5 minutes until creamy and fluffy.
  3. Sift the flour and cornstarch on top and carefully mix in.
  4. Pour the batter on a baking sheet lined with parchment paper and bake in the oven for 10 minutes.
  5. Take a clean dish towel, sprinkle with 1-2 tablespoons of sugar and dump the still hot cake onto it. Carefully use the towel to roll up the cake and set aside to cool.
  6. Clean the strawberries and puree ⅓ of them along with the vanilla extract, sugar and lemon juice. Dice the remaining strawberries into small chunks.
  7. In a medium bowl blend quark with powdered sugar and puree.
  8. In another bowl, start to whip the cream. Add Whip It and continue to whip cream until stiff.
  9. Fold cream and cut up strawberries into quark mixture.
  10. Carefully unroll the cooled cake and spread the cream mixture onto it.
  11. Roll the cake bake up and place in the refrigerator for at least 4 hours.
  12. Sprinkle cake with powdered sugar before serving.
Recipe by My Little Gourmet at