How to make spinach roulade step by step

Step 1 - preparations

• If you have frozen spinach, thaw it and lightly drain excess water.
  150 g spinach
• Line the baking pan with parchment paper.
• Turn on the oven to heat - 170℃ (fan-assisted) or 180℃ (top/bottom heat mode).

Step 2 - preparation of the green spinach cake

• Add oil and lemon juice to the spinach.
  120 ml oil, 2 tablespoons lemon juice
  
• Crack in the eggs and blend everything together (e.g., with a blender) into a smooth mixture without large leaf pieces.
  4 eggs
  
• Mix the flour with sugar and baking powder.
  250 g all-purpose flour, 150 g sugar, 2 teaspoons baking powder
  
• Pour in the blended wet ingredients.
  
• Mix everything thoroughly with a spoon.
  
• Transfer the batter to the prepared pan and smooth the surface.
  
• Bake the cake for about 15 minutes - check with a skewer to ensure the cake is properly baked before removing it from the oven.

Step 3 - rolling the cake

• Place the still hot spinach cake on the counter along with the baking paper.
• With a sharp knife, lightly trim off the more protruding (more risen) pieces from the top and transfer them to a bowl.
  
• Place a kitchen towel on the counter, then place the cake upside down on it - so that the bottom of the cake with the baking paper is on top.
• Carefully peel the paper off the cake.
  
• Immediately and gently roll up the cake (along the longer side), wrapping it together with the towel.
  
• Leave the cake like this until completely cool.

Step 3 - preparing the cream for the roulade

• Transfer the mascarpone cheese to a larger bowl, add powdered sugar (2 tablespoons for now) and grated lemon zest - mix it all together until combined.
  250 g mascarpone cheese, 2-3 tablespoons icing sugar, 1 teaspoon lemon zest
  
• Slowly pour in the cold heavy cream and mix until you get a thick and stable cream.
  250 ml heavy cream
  
• You can now check the taste of the cream and, if needed, lightly sweeten it with powdered sugar.

Step 4 - rolling the roulade

• Carefully unroll the roulade dough from the cloth - don't worry if it cracks slightly.
  
• Spread the cream over the entire surface of the dough (set aside a little for decoration).
• If you have larger fruits - like strawberries, cut them into smaller pieces.
  approx. 200-250 g fruits
• Sprinkle the fruit over the top of the cream.
  
• Carefully roll up the roulade.
  
• Spread the reserved cream over the top of the roulade.
  
• Blend or finely crumble the trimmed cake pieces.
  
• Sprinkle the crumbs over the cream on top of the roulade.
  
• Finally, you can also decorate it with fresh fruit.