Strawberry White Chocolate & Sumac Roulade | How to make Strawberry White Chocolate & Sumac Roulade

By Himanshu Taneja  |  7th Sep 2015  |  
4.4 from 5 reviews Rate It!
  • Photo of Strawberry White Chocolate & Sumac Roulade by Himanshu Taneja at BetterButter
Strawberry White Chocolate & Sumac Rouladeby Himanshu Taneja
  • Prep Time


  • Cook Time


  • Serves





About Strawberry White Chocolate & Sumac Roulade Recipe

Strawberry White Chocolate & Sumac Roulade

Strawberry White Chocolate & Sumac Roulade

Ingredients to make Strawberry White Chocolate & Sumac Roulade

  • 5 eggs 3 whites and 2 whole
  • 100 gm caster sugar
  • 1 1/2 tbsp hot water
  • 80 gm white chocolate
  • 100 gm all purpose flour
  • 1 tsp baking powder
  • 50 gm butter melted
  • 55 gm caster sugar extra
  • 375 gm strawberries hulled and sliced thinly
  • 2 tbsp icing sugar
  • 1 tsp sumac
  • 250 gm mascarpone
  • 125 ml heavy cream

How to make Strawberry White Chocolate & Sumac Roulade

  1. Preheat oven to 200 degree C. Grease a 10 inches x 12 inches Swiss roll pan; line base and long sides with baking paper, extending the paper over edges.
  2. Beat 3 egg yolks and 2 whole eggs and caster sugar in a medium bowl for 5 minutes, until pale and very thick.
  3. Pour the hot water down inside the bowl; add chocolate followed by melted butter; gently fold in the flour and baking powder until just combined.
  4. Beat egg whites in a bowl with an electric mixer until soft peaks form. Fold egg whites into chocolate mixture into two batches, until just combined. Spread mixture into pan.
  5. Bake the cake for 12 minutes or until golden and sponge springs back when pressed lightly with a finger.
  6. Meanwhile, dust a kitchen towel, larger than the pan, generously with extra sugar. Turn hot sponge onto the kitchen towel. Peel away the parchment paper gently from the sponge.
  7. Working quickly and using towel as a guide, roll the sponge from a long side. Cool for 10 minutes. Unroll the sponge, remove towel, cover with a clean towel, cool.
  8. Combine strawberries, sifted icing sugar and half of the sumac in a medium bowl. Cover and refer iterate for 30 minutes.
  9. Beat mascarpone and cream in a bowl, until firm peeks form.
  10. Unroll the cooled sponge; spread with cream mixture. Top with half the strawberries. Refill sponge tightly to enclose the filling. Serve topped with remaining strawberries, sprinkle with remaining sumac.

Reviews for Strawberry White Chocolate & Sumac Roulade (5)

Taskeen Farook Memon2 years ago

We can take mango or kiwi or any other fruit which is in season plz reply

Samridhi Jindal3 years ago

Can I use something else instead of eggs? Can you share receipe of same without using eggs?

Ashwita kumar4 years ago

Beautiful pictures! Will this recipe come out any good without eggs?

Sujata Limbu4 years ago

this looks very beautiful and delicious :D

Niyaz Laiq4 years ago

Wow what beautiful pictures. Thanks Himanshu