Name: Light Strawberry Roll for Warm Summer Days
Total time: 95 min
Yield: 4

This light strawberry roll is a wonderful summer dessert for children aged three and older. It provides fresh vitamins from the sweet berries and valuable calcium from the light dairy filling. Baking and enjoying this treat together brings joy to the whole family and makes warm afternoons extra special.

Ingredients

2 eggs (medium)
30 g caster sugar
30 g all purpose flour
10 g cornstarch
1 pinch of vanilla powder
150 g fresh strawberries (organic if possible)
100 g quark (or Greek yogurt)
50 g heavy cream
1 tsp powdered sugar

Preparation

Preheat the oven to 180 degrees Celsius (standard bake) and line a small baking sheet with parchment paper.
Beat the eggs, sugar, and vanilla powder for about five minutes until the mixture becomes pale, fluffy, and voluminous.
Mix the flour and cornstarch, sift them over the egg mixture, and gently fold them in with a spatula.
Spread the batter onto the parchment paper and bake in the oven for eight to ten minutes until golden brown.
Turn the hot sponge cake out onto a clean, slightly damp kitchen towel, peel off the parchment paper, and roll the cake up with the towel. Let it cool completely.
For the filling, whip the heavy cream until stiff and gently fold it into the smooth quark and powdered sugar mixture.
Wash the strawberries, remove the stems, and cut them into small cubes.
Unroll the cooled sponge cake, spread the cream over it, scatter the strawberries on top, and roll it back up. Chill well before serving.

Variations and Tips

Fruity alternatives: Raspberries, soft peach chunks, or blueberries also work beautifully in this filling.
For the whole family: Adults might enjoy a hint of lemon zest or some finely chopped fresh mint mixed into the cream.
Storage: The Swiss roll keeps well in the refrigerator, covered, for up to two days. Freezing is not recommended because strawberries become mushy when thawed.
Adjusting texture: For children who prefer a smoother texture, you can lightly puree the strawberries and mix them directly into the cream.

Allergy and Safety Notes

This recipe contains common allergens such as eggs, wheat (gluten), and dairy (lactose). Always introduce new ingredients one at a time and in small amounts to easily monitor for any potential reactions. If you adapt the recipe, ensure that any nuts or seeds are finely ground for young children to prevent a choking hazard. Honey must not be given to children under twelve months due to the risk of infant botulism, even though this recipe is meant for older toddlers. If you have any uncertainties about your child's diet or potential food allergies, please consult your pediatrician.

Nutritional Information

Fresh strawberries are rich in vitamin C, which is important for a strong immune system. The quark and cream provide calcium to support bone growth during this active stage of development. The eggs in the batter also supply valuable proteins that provide lasting energy for a busy day of play.

Preparation

Preheat the oven to 180 degrees Celsius (standard bake) and line a small baking sheet with parchment paper.

Beat the eggs, sugar, and vanilla powder for about five minutes until the mixture becomes pale, fluffy, and voluminous.

Mix the flour and cornstarch, sift them over the egg mixture, and gently fold them in with a spatula.

Spread the batter onto the parchment paper and bake in the oven for eight to ten minutes until golden brown.

Turn the hot sponge cake out onto a clean, slightly damp kitchen towel, peel off the parchment paper, and roll the cake up with the towel. Let it cool completely.

For the filling, whip the heavy cream until stiff and gently fold it into the smooth quark and powdered sugar mixture.

Wash the strawberries, remove the stems, and cut them into small cubes.

Unroll the cooled sponge cake, spread the cream over it, scatter the strawberries on top, and roll it back up. Chill well before serving.

Variations and Tips

Fruity alternatives: Raspberries, soft peach chunks, or blueberries also work beautifully in this filling.

For the whole family: Adults might enjoy a hint of lemon zest or some finely chopped fresh mint mixed into the cream.

Storage: The Swiss roll keeps well in the refrigerator, covered, for up to two days. Freezing is not recommended because strawberries become mushy when thawed.

Adjusting texture: For children who prefer a smoother texture, you can lightly puree the strawberries and mix them directly into the cream.

Allergy and Safety Notes