Preparation:
1. First, for the sponge cake, beat the egg yolks with the water and sugar until thick and foamy. Beat the egg whites with a pinch of salt until very stiff. Pour the egg whites onto the egg yolk mixture. Mix the flour and starch, sift over it and fold everything in carefully.
2. Then spread the sponge cake dough onto a baking tray lined with baking paper and bake in a preheated oven at 200°C for about 10 minutes. Then 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 let it cool.
3. For the filling, wash, clean and chop the strawberries. Puree with lemon juice, jam and sparkling wine and strain through a sieve. Beat the egg yolks with the powdered sugar in a bowl in a warm water bath until creamy. Add the strawberry-champagne mixture and stir until creamy.
4. Now soak the gelatine in cold water for 10 minutes, then dissolve it completely in a small pot over low heat (do not boil!) until dripping wet and let it cool briefly. Add 1-2 tablespoons of the cream to the gelatine, mix well and then add this to the remaining cream slowly, stirring constantly. Let it stiffen a little in the fridge, then whip the well-chilled whipped cream until stiff and fold it in.
5. Now chill the cream. When it begins 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.
6. Finally serve the sponge cake sprinkled with powdered sugar.
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