Summary

Ingredients

• 6 egg (s), separated
• 100 g suar, finer
• 40 g flour, sifted
• 40 g cornstarch

For the filling:

• 500 g strawberries
• 80 g suar for sprinklin
• 500 ml whipped cream, chilled
• 2 packs cream stabilizer
• 3 tablespoon sugar, finer
• 1 pack chocolate flakes, dark

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Instructions

1. For the sponge cake, beat the egg whites until stiff and pour in 50 g of sugar towards the end. Mix the egg yolks with the remaining sugar until frothy and carefully fold in the egg whites. Add the starch and the sifted flour, also carefully fold in.
2. Spread the dough on a baking sheet lined with baking paper and bake for about 15 minutes at 180 ° C (top / bottom heat). Overturn on a sugared tea towel, peel off the baking paper and roll up with the tea towel, work quickly. Let the Swiss roll cool down.
3. For the filling, puree 150 g strawberries and add 1 tablespoon of sugar. Put some nice strawberries aside for decoration, cut the rest into small pieces and sprinkle with 2 tablespoons of sugar. If you don`t like it so sweet, you can leave out the sugar in the puree and the pieces.
4. Beat the cream until stiff, gradually pour in the cream stiffener and 80 g sugar. Stir in the strawberry puree, carefully fold in the chopped strawberries.
5. Unroll the Swiss roll, remove it from the tea towel and brush with the cream, then roll it up again without the tea towel. Spread the rest of the cream all around the roll, decorate with chocolate shavings and the remaining strawberries.
6. Tip: If you have to transport the cake, you can freeze it overnight and take it out of the freezer early in the morning, then the cake is defrosted at coffee time, but still refreshing.