RECIPE: Sponge Swiss roll with strawberries and ricotta-cord cheese filling

06/08/17 Recipes

Summer sponge roll, which always turns out well, practically begs you to slice into it. The feathery dough and filling won’t fill you up, they will just put you in a nice mood for the rest of the day. Such a tiny sin won’t hurt any guest.



  • 4 egg yolks + 4 whites
  • 70 g powdered sugar
  • 60 g semi-coarse flour
  • 1 vanilla sugar
  • A pinch of salt
  • ½ of baking powder


  • 200 g ricotta
  • 200 g mascarpone
  • 200 g white chocolate
  • ½ cup of curd cheese
  • 1 vanilla sugar
  • Powdered sugar (according to your preferences)


  1. Whip the egg yolks with vanilla sugar in the kitchen robot until you have a soft foam.
  2. Whip the egg whites with a pinch of salt until they become stiff. Add them to the bowl.
  3. Mix the flour with the baking powder and sift it softly into the mixture.
  4. Mix everything together lightly.
  5. Heat the oven to 180 °C.
  6. Put the dough on a baking sheet with baking paper.
  7. Bake for 8–10 minutes.
  8. Immediately after baking, put a hot roll along with the baking paper on a wet, wrung dish towel.
  9. Together with the dish towel, roll it into a roll shape.
  10. Cool it.
  11. Meanwhile prepare the filling. Shortly whip the ricotta, mascarpone, vanilla and powdered sugar.
  12. Add the curd cheese and white chocolate melted in the water bath.
  13. Mix everything together.
  14. Roll out the cooled roll, smear it with the filling and strawberries.
  15. Roll it back. Remove the baking paper carefully at the same time.

It’s ready! Enjoy your dessert.

TIP: Slice the finished roll, decorate with strawberries and fresh mint leaves. Its fine taste is perfectly complemented by a strawberry smoothie with chia seeds.



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