Preparation:
1. For the sponge cake, first beat the egg yolks with the water and sugar until thick and foamy, then beat the egg whites with a pinch of salt until very stiff.
2. Pour the beaten egg whites onto the egg yolk mixture, then mix the flour and starch, sift over the top and carefully fold everything in.
3. Then spread the sponge cake mixture onto a baking tray lined with baking paper and bake in a preheated oven at 200°C for about 10 minutes.
4. Now turn it out onto a tea towel sprinkled with sugar, moisten the baking paper with a little water, peel it off and roll up the sponge cake together with the tea towel from the longer side and then leave to cool.
5. For the filling, wash, clean and chop the strawberries. Puree with lemon juice, jam and sparkling wine and pass through a sieve.
6. Beat the egg yolks and icing sugar in a bowl over a warm water bath until creamy. Now add the strawberry-sparkling wine mixture and stir everything until creamy.
7. Now soak the gelatine in cold water for 10 minutes, then dissolve it completely in a small saucepan over low heat (do not boil!) and allow to cool briefly.
8. Then add 1-2 tablespoons of the cream to the gelatine, stir well and then slowly add this to the rest of the cream while stirring constantly. Then leave to stiffen a little in the fridge, whip the well-chilled whipped cream until stiff and fold in.
9. Now chill the cream. When it starts to gel, carefully unroll the roulade and spread the cream on it. Leave a strip of 2-3 cm free at the edge. Roll up the sponge cake again using the tea towel and chill for 1 to 2 hours.
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