1 recipe sponge cake from the “Strawberry Jelly Roll” recipe from this blog
Filling:1/2 cup sugar free strawberry jam
1 cup robiola (or cream cheese)
3/4 cup powdered sugar
1 cup fresh whipping cream
Peel away the parchment paper from the baked sponge sponge cake. Place it again on a fresh piece of parchment paper. Cut the cake into 6 four cm. wide strips (as shown in picture). Spread each piece with a thin layer of the strawberry jam. Then spread the following cream filling on top: Beat the robiola cream cheese with the powdered sugar until fluffy, then fold in the whipped cream.
Roll up one of the strips (as shown above) and place in the center of a small parchment paper lined cake pan with a removable rim. Then continue winding each prepared strip around the center until all the strips are used forming a round roll cake. Cover the cake and place it in the refrigerator for at least 2 hrs. When ready to serve remove the rim and place the cake carefully on a serving plate. Garnish with fresh strawberries.