Green roll

Ingredients

Sponge

2 eggs (2 pc)
100 grams (0.5 cups) sugar
1 tablespoon (0.5 fl oz) vanilla extract
140 grams (5 oz) spinach
70 grams (0.3 cups) vegetable oil
140 grams (1.2 cups) flour
5 grams (1 teaspoon) baking powder

The Filling

150 grams (5.3 oz) strawberries
1 teaspoon (0.17 oz) sugar
1.5 teaspoons (0.17 oz) cornstarch

The Cream

140 grams (5 oz) cream cheese
100 grams (3.5 fl oz) cream
100 grams (0.8 cups) powdered sugar

Equipment

Blender
Ensure a smooth and fine puree of spinach by using a high-speed blender. It helps incorporate the greens seamlessly into the batter.
Hand Mixer
A hand mixer comes handy for whipping eggs to a fluffy consistency and also mixing the cake batter evenly.
Square Baking Tin
Cover the baking tin with parchment paper to prevent sticking and ensure easy removal of your sponge after baking.
Kitchen Towel
Rolling the sponge in a towel while warm helps it cool into the perfect roulade shape without cracking.
Parchment Paper
Parchment paper is essential to line your baking tin and also helps in wrapping the roll for refrigeration.

Instructions

Step 1

1. Preheat your oven to 338°F (170°C). Sift the flour and baking powder together.This ensures even distribution of the baking powder in the flour.

Step 2

2. Combine the spinach, mint, and vegetable oil in a blender. Blend until smooth.Blend the spinach mixture thoroughly to avoid any lumps in your sponge cake.

Step 3

3. In a separate bowl, add sugar and vanilla extract to the eggs. Beat until the mixture is white and dense.You'll know it's ready when the mixture forms a ribbon when you lift the beaters.

Step 4

4. Add the spinach mixture to the egg mass. Combine everything at a low mixer speed until just blended.

Step 5

5. Gradually add the sifted dry ingredients to the spinach-egg mixture. Mix until fully incorporated. Be gentle while mixing to avoid knocking out too much air from the batter.

Step 6

6. Line a square baking tin with parchment paper. Pour the batter into the tin and spread it evenly.

Step 7

Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center comes out clean.

Step 8

7. While the sponge is baking, combine the strawberries with sugar in a small saucepan. Cook over low heat until the mixture warms up.

Step 9

8. Add cornstarch to the warmed strawberry mixture and stir well until it thickens. Remove from heat and cool to room temperature.Stir continuously to avoid lumps forming as the mixture thickens.

Step 10

9. In a separate bowl, combine the cream cheese, cream, and powdered sugar. Whip until smooth and creamy.Make sure the cream cheese is at room temperature for easier mixing.

Step 11

10. Once the sponge is done, immediately transfer it onto a clean kitchen towel and roll it up gently. Allow it to cool in the rolled-up position.Rolling the cake while it's hot helps to prevent cracks.

Step 12

11. When the sponge has cooled, carefully unfold it. Spread a layer of strawberry filling over it, followed by the cream cheese mixture. Add a few more sliced strawberries on top.

Step 13

12. Roll the sponge back up, wrap it tightly with plastic wrap, and refrigerate for 2-3 hours before serving.Chilling helps the roll to set, making it easier to slice.

Servings

🍓 This vibrant green and pink pastry is not just a treat for the taste buds but also a delightful addition to your dessert table. Serve it on a fancy platter at your next brunch to wow your guests. Sprinkle some powdered sugar on top for that elegant finishing touch.

🥂 How about pairing this pastry with some sparkling wine or a light rosé for a classy evening treat? The fruity notes of the wine complement the fresh strawberries and creamy filling perfectly.

☕ For a more laid-back affair, serve this pastry alongside a steaming cup of tea or coffee. The light, fluffy texture of the sponge and the tangy cream cheese filling balance out the robust flavors of your brew.

Variations

Gluten-Free Version: Replace the flour with a gluten-free flour blend to make this pastry suitable for gluten-intolerant guests. Ensure all other ingredients, including baking powder, are certified gluten-free.

Vegan Option: 🥑 For a plant-based twist, use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) in place of regular eggs and opt for a vegan cream cheese and non-dairy whipping cream for the filling. Also, substitute the gelatin in cornstarch with agar-agar to thicken the filling.

Faq

Why is my sponge cake not rising?
Ensure you are beating the eggs until they are white and fluffy. Also, make sure to fold in the dry ingredients gently to avoid deflating the batter.
How do I prevent my cake from sticking to the pan?
Always line your baking tin with parchment paper; it makes it easier to lift out the cake without breaking it.
Can I use frozen strawberries?
Yes, you can use frozen strawberries, but thaw them completely and drain excess water before using to avoid a runny filling.
How can I make sure the sponge doesn't crack when rolling?
Roll the sponge in a towel immediately after baking while it's still warm. This helps it retain the shape and avoid cracking when you fill and re-roll it later.
How do I achieve a smooth cream cheese filling?
Make sure all ingredients are at room temperature before whipping. This allows them to blend together evenly without lumps.
Can I prepare this pastry in advance?
Absolutely! You can make it a day in advance and store it in the fridge. The flavors meld even better after sitting overnight.