- Serves 4
This strawberry roulade owes its existence to the fact that I was lacking one crucial ingredient in all the quick strawberry cake recipes I browsed. I used low-fat ricotta but when I make it again I'll use whole-milk ricotta. The next day the roulade did not look so pretty any more but it tasted even better. —Nadia Hassani
eggs + 1 egg white
confectioner’s sugar, more for dusting
- Preheat the oven to 400 degrees F. Line the bottom of a 16 x 11-inch jellyroll pan with parchment. Grease the parchment and the sides of the pan.
- Beat the eggs and the egg white until light and fluffy.
- Mix the flour with the baking powder and the salt and sift into the eggs. Fold it into the eggs lightly but thoroughly until no more flour pockets remain.
- Pour the dough into the jellyroll pan and smoothen it with a spatula.
- Bake in the preheated oven for 10 minutes, or until golden and springy to the touch.
- Lift the parchment with the sponge cake onto the kitchen counter or a baking sheet and cover immediately with a clean dry kitchen towel. Let cool.
- Lightly toast the pistachios. Cool, then chop and set aside.
- Beat the ricotta with the vanilla extract and the confectioner’s sugar until smooth and creamy.
- Wash, hull and slice the strawberries.
- Flip the parchment with the sponge cake over and place it on a large baking sheet lined with the kitchen towel or with parchment. Carefully remove the parchment from the baking of the sponge cake.
- Spread the ricotta evenly over the sponge cake, leaving about ½ inch uncovered on the long sides. Spread the sliced strawberries on top and sprinkle with the pistachios.
- Using the towel as a lifter, roll up the cake from the long side. Place the roulade with the seam-side down on a serving platter. If you are making this just en famille, and not for fancy presentation, or if you don’t. have a platter long enough, cut it in half to fit, (that’s what I did). Chill for 1 hour. Dust with confectioner’s sugar before serving.