Romanian Strawberry Jam and Cream Roulade – Ruladă cu Gem și Frișcă
A light Romanian sponge roulade filled with sweet strawberry jam and fluffy whipped cream, rolled into a delicate dessert that’s perfect for celebrations or a nostalgic homemade treat.
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.