Vanilla sponge roll with strawberries and cream filling from Flavorful: 150 Irresistible Desserts in All-Time Favorite Flavors (page 100) by Tish Boyle

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Notes about this recipe

  • Eat Your Books

    Cake refrigerates 4 hours before serving. Can substitute vanilla extract for paste.

  • chawkins on July 15, 2018

    Made this again. The sponge cake is lovely again. For the filling, I used one and a half cups of halved strawberries that I macerated with only 1 T of sugar, I laid the strawberries out to cover about the lower 2/3 of the cake and there were ample of strawberries for me this way.

  • chawkins on March 04, 2016

    Perfect sponge sheet that rolls like a dream, you don't even have to pre-roll it right out of the oven. It was cooled as a flat sheet cake and then rolled when completely cooled. First time I used vanilla paste, so much better than the extract. The filling is a bit skimpy for my taste, I prefer to have more strawberries in my roll.

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