🍓 Hungarian Strawberry Cream Sponge Roll (Epres Piskóta Tekercs)🇭🇺

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👩‍🍳 Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet (approx. 12×16 inch) with parchment paper.
2. Make the sponge:
   • Beat eggs, sugar, vanilla, and salt until thick and pale (about 5–7 minutes with an electric mixer).
   • Gently fold in the flour until just combined.
3. Bake:
   • Pour batter onto the prepared sheet and spread evenly.
   • Bake for 10–12 minutes until golden and springy.
4. Roll the cake:
   • Dust a clean kitchen towel with powdered sugar.
   • Turn the warm cake out onto the towel, peel off parchment paper, and gently roll it up with the towel inside.
   • Let it cool completely rolled.
5. Make the filling:
   • Whip the cream with powdered sugar and vanilla until stiff peaks form.
   • Gently fold in the strawberries.
6. Assemble:
   • Unroll the cooled cake, spread the cream and strawberry filling evenly, then re-roll (without the towel).
   • Chill for 1 hour before slicing. Dust with more powdered sugar before serving.

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🇭🇺 Serving tip:

Serve with a side of coffee or tea for a classic Hungarian-style afternoon treat.

Would you like a chocolate version or a seasonal fruit variation next?