Strawberry cream roll

Ingredients 

1 serving

For the sponge cake base:

4 egg(s), separated

4 tbsp water, hot

125 g sugar

75 g flour

50 g cornstarch

1 pinch of baking powder

For the filling:

500 g strawberries

500 ml cream

75 g powdered sugar

2 packs of cream stiffener

1 pack of vanilla sugar

Preparation

Working time approx. 30 minutes

Cooking/baking time approx. 15 minutes

Total time approx. 45 minutes

For the sponge cake, beat the egg yolks with water and sugar until white and foamy.

Mix the flour, cornstarch and baking powder, sift and stir in.

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