Mini strawberry rolls, pink panthers

Ingredients

The sponge cake:

• 4 eggs
• 60 g sugar
• salt
• 1 tsp liquid vanilla
• 100 g flour

The filling:

• 80 g mascarpone
• 12 cl liquid cream (30% fat)
• 20 g icing sugar
• 1 tbsp strawberry jam

The icing:

• 340 g icing sugar
• 50 ml milk
• pink food coloring

Materials

• Electric whisk
• Cooling rack
• Parchment paper
• Piping bag
• Baking tray (28 x 35 cm)

Preparation

• The sponge cake:
  In a bowl of a mixer, put the eggs, salt, sugar, and liquid vanilla. Beat at full speed for 5 minutes: the mixture should double in volume.
• Sift the flour over the eggs, and gently fold it in without "crushing" the eggs, lifting from the bottom. Make sure to reach the bottom as the flour settles there.
  
• Pour this mixture onto a baking tray, and smooth the top. Bake for 12 minutes at 180°C (350°F).
• Just after baking, unmold the sponge cake, and trim the edges. Cut the rectangle into 9 equal pieces. Place each piece on a small piece of parchment paper and roll it tightly.
  
• Then, wrap them in plastic wrap to hold them together. Let them cool while you prepare the filling.
• The filling:
  Put the mascarpone, very cold whipping cream, and sugar in a bowl. Whisk until you achieve a firm cream. Add the strawberry jam and mix.
  
• Unroll your sponge cakes, and spread 1 to 2 teaspoons of filling.
• Roll the sponge cakes without too much pressure to avoid overflowing the filling, and place them on a cooling rack.
  
• The icing:
  Mix the icing sugar with the milk, then add food coloring to achieve the desired color.
• Using a piping bag, drizzle the icing over each mini roll. It will spread gradually over the roll.
  
• Adjust the icing as you go to ensure it covers the entire roll. Let it rest for at least 15 minutes to allow the icing to set.
• And there you have it, your mini strawberry rolls are ready!
  

Questions

Photos of members who cooked this recipe