If you are here, it's because you asked for the recipe on Instagram. I'm super thrilled because you are one of the first to discover my blog.
Thank you so much for always supporting me on IG and I can't wait for you to tell me how the cake turned out!
Ingredients
serves about 6 persons
Decorations:
40g of softened butter
2 Tbsp of sugar
2 Tbsp of flour
2 egg whites
food colouring
Sponge Cake:
5 eggs
1 cup of sugar
1 cup of flour
Cream Cheese and Strawberry Filling:
2 pack of Philadelphia cream cheese (2x 250g)
2 Tbsp of milk
2 Tsp of vanilla extract
1 cup of granulated sugar
1 cup of powdered sugar
1 cup of strawberries cut in half
Prep:
1. Decoration:
Mix the softened butter with the sugar, flour and egg white. separate the batter in 2 or 3 small containers and add a drop of the food colouring of your choice. To make the decoration easier print the shapes of your choice and put it under parchemin paper on a baking sheet. transfert the batters in 2 or 3 pastry bags (depending on your choice of colours) and draw the shapes on the parchemin paper. Set aside in the freezer.
2. Sponge Cake
Preheat the oven at 360°F
Separate the egg whites from the yolks. In a bowl, whisk the egg yolks with the sugar until they are white, add the flour and mix.
Beat the egg whites until stiff and gently stir in the egg and sugar mixture.
Pour the sponge cake batter on the frozen decorations (don't forget to remove the prints) and bake 10 min.
Take out the plate, cover the cake with a sheet of parchment paper and turn it over.
Gently remove the parchemin paper and cover the cake with a damp cloth.
Turn it again, roll it and let let cool down .
3. Cream Cheese Strawberry Filling
Mix the cream cheese and granulated sugar until soft.
Add the powdered sugar and vanilla mix until the texture is creamy.
Unroll the cake add a thick layer of filling.
Add the strawberries and another layer of filling.
Roll back the cake, cut the sides for a clean finish
Et voila it's ready for degustation !
leave it in the fridge until serving.
