You know, some dishes leave a vivid memory without much context. This Romanian strawberry jam and cream roulade recipe is one of those for me. I don’t remember the context, but… one day, as I was sitting on the train coming home, the memory of it suddenly appeared in my mind. The light sponge, the sweet strawberry jam, and the fluffy cream inside. I can still remember the taste perfectly, and I also remember little me happily adding extra whipped cream on top.
Where did I have it? Who coked it for me? How old I was when I tried it for the first time? I cant remember! But what I know is that today I tried to recreate it in my kitchen, hoping that tasting it again, the memory will come back to me.
Now, this recipe might look complicated, but I promise you, it’s not. You just need to cook it with a little bit of love and patience, and you’ll end up with a beautiful, light dessert that looks impressive but requires only a handful of ingredients. You can use any jam you want. I used strawberries because that’s what my memory dictates. Also, you can use ready-made whipped cream, or liquid whipping cream such as Hulala. I just couldn’t justify spending triple the money on Hulala, when I could just buy double cream and make my own, using pretty much the same process.
Ingredients for the Romanian Jam and Cream Roulade Recipe
The beauty of this Romanian strawberry jam and cream roulade lies in how simple the ingredients are. The sponge base is made from eggs, sugar, flour, and vanilla essence, that put together create a light and airy cake that rolls easily once baked. The eggs are separated, with the whites whipped into stiff peaks to give the sponge its signature fluffy texture. For the filling, you will need double cream, sugar, and vanilla essence to create a homemade whipped cream. Strawberry jam is the classic choice for this roulade and the one that matches my childhood memory, but you can easily substitute it with raspberry, cherry, or apricot jam depending on what you have on hand.
For decoration, you can add a dusting of powdered sugar, some fresh fruit, or even extra whipped cream on top for a more indulgent finish.
How to Make the Romanian Strawberry Jam and Cream Roulade
Start by preheating the oven to 180°C and lining a baking tray with baking paper.
In a stand mixer, beat the egg whites with a pinch of salt until they become stiff and fluffy. Once they reach stiff peaks, gradually add 100 grams of sugar along with one tablespoon of vanilla essence and continue whisking until the mixture becomes glossy.
Next, add the egg yolks and mix briefly, just until they are incorporated into the mixture. Add the flour all at once and mix for another 10–15 seconds, just enough to combine everything without overmixing.
Pour the batter onto the prepared baking tray and spread it evenly into a thin layer. Bake for 12 to 15 minutes until the sponge is lightly golden. It is important not to overbake the sponge, as it needs to remain soft and flexible so it can be rolled without cracking.
As soon as the sponge comes out of the oven, carefully roll it lengthwise together with the baking paper. This step helps the cake keep its shape later. Be cautious, as the sponge will still be very hot. Leave it to rest in this rolled shape for about 30 minutes.
While the sponge is cooling, prepare the whipped cream. In a mixing bowl, combine the double cream with the remaining sugar and the second tablespoon of vanilla essence. Beat on medium speed until the cream forms glossy stiff peaks.
After the sponge has cooled, gently unroll it and spread an even layer of strawberry jam across the surface. Add a second layer of whipped cream on top of the jam.
Carefully roll the sponge again, without the baking paper this time, to form the roulade. Place it in the refrigerator for a few hours so it can firm up before slicing.
Before serving, you can decorate the roulade with extra whipped cream, a dusting of powdered sugar, or fresh fruit.
Notes and Tips:
- The key to a perfect roulade is not overbaking the sponge. If it becomes too dry, it may crack when you try to roll it. Keep an eye on it in the oven and remove it as soon as it turns lightly golden.
- Rolling the sponge while it is still hot is very important, as this helps it “learn” the shape and prevents it from breaking later when you fill it.
- You can also experiment with different jams. Raspberry jam gives a slightly tangier flavour, while apricot jam adds a gentle sweetness that pairs beautifully with the cream.
Romanian Strawberry Jam and Cream Roulade – Ruladă cu Gem și Frișcă
Ingredients
- 4 eggs separated into yolks and whites
- 100 gr flour
- 150 gr sugar
- 2 tbsp vanilla essence
- 250 ml double cream
- 1 jar strawberry jam
- pinch of salt
Optional for decoration
- Powdered sugar
- Fresh fruits
- Extra whipped cream
Instructions
- Preheat the oven to 180°C and line a baking tray with baking paper.
- In a stand mixer, beat the egg whites with a pinch of salt until stiff peaks form.
- Add 100 g of sugar and 1 tbsp vanilla essence, and whisk until the mixture becomes glossy.
- Add the egg yolks and mix briefly until incorporated.
- Add the flour all at once and mix for 10–15 seconds until combined.
- Spread the batter evenly onto the prepared baking tray.
- Bake for 12–15 minutes, until the sponge is lightly golden. Do not overbake.
- Remove from the oven and immediately roll the sponge lengthwise with the baking paper still attached. Let it rest for 30 minutes.
- Meanwhile, prepare the whipped cream by mixing the double cream with the remaining sugar and vanilla essence until stiff peaks form.
- After the sponge has cooled, gently unroll it.
- Spread a layer of strawberry jam over the sponge, followed by a layer of whipped cream.
- Roll the sponge again to form the roulade.
- Refrigerate for a few hours before slicing and serving.
FAQ:
Can I make the roulade ahead of time?
Yes, this dessert actually benefits from a few hours in the fridge. Making it a few hours ahead or even the day before allows the flavours to settle and the roulade to slice more neatly.
Why did my roulade crack?
Cracking usually happens when the sponge is overbaked or cooled flat instead of rolled. Always roll the sponge while it is still hot to help it keep its flexibility.
Can I use store-bought whipped cream?
Yes, you can. Ready-made whipped cream or whipping creams such as Hulala work well if you prefer a quicker option. However, homemade whipped cream made from double cream tends to have a richer flavour.
Can I use other fillings besides jam?
Absolutely. You can add fresh fruit, chocolate spread, lemon curd, or even a combination of jam and fruit for extra texture.
How long does the roulade keep?
Stored in the refrigerator in an airtight container, the roulade will keep well for up to two days.
For more similar recipes, check out my recommendations below:
- Romanian chocolate and cherry cake recipe
- Romanian peach cake recipe
- Romanian jam and walnut cake recipe
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