✔️Preparation
To start with the sponge cake, separate the cold eggs and beat the whites with a pinch of salt in a large bowl until stiff. Just before the egg whites are almost stiff, add about ¾ of the sugar to the mixture. Now beat the egg yolks with the remaining sugar until creamy.
Mix the flour, starch and baking powder, put everything together with the egg yolks in the egg white bowl and slowly fold in and mix.
Spread the dough evenly on a baking tray lined with baking paper and bake in a preheated oven at 180 – 200 °C top/bottom heat for a good 10 minutes until golden brown. Now place the sponge cake with the baking paper facing up on a kitchen towel sprinkled with sugar and leave to cool.
Clean the strawberries and cut them into small pieces. Puree around 150 g of them. Now beat the cold cream and sugar with the vanilla sugar until stiff. Just before the end, add the cream stiffener and the pureed strawberries and mix well again. Then fold in the chopped strawberries and put the strawberry cream in the fridge.
Once the dough has cooled, you can carefully remove the baking paper. Now heat the jam and spread it on the sponge cake with a brush. Allow it to cool briefly and spread the strawberry cream evenly on top, leaving a little of the top edge free so that the mixture doesn’t ooze out when you roll it up.
Then use the kitchen towel to slowly roll up the sponge cake with light pressure. Finally, you can spread cream on the outside of the roll and decorate it with strawberries or simply sprinkle it with icing sugar.
Good luck and good appetite!
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