Ingredients
For the sponge cake base:
4 egg(s), separated
4 tablespoons water, hot
125 g sugar
75 g flour
50 g cornstarch
1 pinch 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
For the sponge cake, beat the egg yolks with water and sugar until white and foamy. Mix the flour, starch and baking powder, sift and stir in. Beat the egg whites into snow and fold in.
Spread the mixture onto a high tray lined with baking paper. Bake at 200 °C for 10 – 15 minutes. After baking, turn the sponge cake onto a clean tea towel. Roll up loosely to cool.
Wash the strawberries, remove the stems and quarter them. Set aside some nice fruits. Beat the cream with the powdered sugar, cream stiffener and vanilla sugar until stiff.
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