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Alce Nero Strawberry Roll Cake

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From YoRipe by Felicia Seet
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20 min

Recipe info icon


30 min



50 g
Egg Yolks
Vegetable Oil
50 g
Alce Nero Organic Honey
20 g
Cake Flour
85 g
Alce Nero Organic Strawberry Jam
2 tbsp
Egg Whites
White Sugar
60 g
Fresh Strawberries
1 packet

How to cook

Prepare the oven

  • Preheat the oven to 160C and line a flat rectangle pan with baking paper

Prepare the mixture

  • Whisk the egg yolks, oil and honey together.
  • Heat the milk in a small saucepan till bubbly. Slowly add the hot milk to the egg yolk mixture and whisk.
  • Sift the cake flour into the yolk mix and whisk until combined.
  • In a large mixing bowl, whisk the egg whites and sugar until stiff peaks form.
  • Fold the meringue mixture into the yolk mixture ⅓ at a time until well combined.

Start baking

  • Pour into the lined cake tin and bake for 15-20 minutes.
  • Remove from the oven and invert onto a sheet of baking paper.
  • Quickly remove baking paper and replace with a clean kitchen towel.
  • Roll the cake from one end to the other, seam side down and allow to fully cool.

Prepare the vanilla whipped cream

  • Beat some whipped cream and add some vanilla and honey to sweeten it.

Assemble and serve

  • Unroll the cake, then remove the baking paper and kitchen towel.
  • Spread a thin layer of cream over the cake, add strawberry jam, some honey and chopped fresh strawberries.
  • Wrap the rolled cake in cling wrap and cool in the fridge for about 2 hours.
  • Slice, decorate with more fresh strawberries and chocolate sauce and serve!
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