Strawberry Torte

12 Aug
Strawberry Torte

I have always admired people who bake cake rolls. They look and seem so artistic always. I have wanted to try making the cake rolls but never did because I was too scared…


Always thought I would never be able to get the roll right or something might go wrong.

It’s only now do I have the courage to at-least try and see if I can make it.

The process of making it wasn’t that difficult, just needed some preparation.

Try this recipe for the Strawberry Torte and you’ll be proud of your own creation..



Eggs (separated)                                                        –              4 (large) nos.

Sugar                                                                        –              ¼ cup

All purpose flour/ maida                                               –              ¼ cup

Baking powder                                                            –              1 tsp

Vanilla extract                                                             –              1 + 1 tsp

Heavy Cream                                                              –              1 cup

Confectioner’s sugar (powdered sugar)                          –              3 tbsps + more for rolling cake

Fresh strawberries (sliced thin)                                     –              150 gms

Butter for lining dish



Pre-heat the oven to 180 degrees centigrade.

Butter a rectangular shallow tray (10” x 8”) with butter and line with butter paper. Keep aside.

In a medium bowl, beat the egg yolks and sugar till they are light and fluffy. The color of the mixture would be pale yellow and the mixture would be airy.

Add a tsp of vanilla and beat again.

Sift the baking powder and all-purpose flour together.

Slowly add a tablespoon of the flour mix at a time, while beating continuously till all the flour has been incorporated.

(Clean and dry the paddles if using the same for whisking eggs)

In a large bowl, take the egg whites and beat them till stiff peaks appear.

(Care should be taken while whisking the egg whites. It should be done in an absolutely dry bowl and whisked with dry paddles.)


Fold in the egg whites into the cake batter, gently.

Pour the cake mix into the prepared tray and spread evenly with a spatula.

Bake till the cake springs back when touched, should take approx 20 minutes or less.

In the meantime, beat the cream with castor sugar and vanilla till soft peaks form. Keep aside.

Lay a clean kitchen towel on a flat work surface. Sprinkle castor sugar over the towel.

When the cake is done, flip the cake onto the towel. Remove the butter paper and roll the cake along with the kitchen towel and let it cool.(roll it lengthwise)

After the cake cools completely, unroll the cake.


Spread the cream mixture evenly over the surface of the cake. Layer the thinly sliced strawberries over the cream mixture and re roll the cake, without the kitchen towel.

Transfer the cake to the serving dish and spread the remaining cream over the top and sides.

Cool the cake for 15-20 minutes in refrigerator.

Garnish with strawberries and serve.



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Posted by on August 12, 2014 in Cakes, Cakes and Brownies


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