Summary

Ingredients

For the sponge cake base:

• 6 egg (s)
• 60 g suar
• 40 grams flour
• 40 g cornstarch
• 1 lemon (s), the zest it

For the filling:

• 250 g strawberries
• 500 ml cream
• 80 g suar
• 6 sheets gelatin
• cream, whipped, for decorating
• Strawberries for decorating

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Instructions

1. Separate the eggs for the sponge cake base. Whip the egg yolks with half of the sugar until creamy. Beat the egg whites until stiff and finally add the rest of the sugar. Beat vigorously again. Carefully mix the egg yolk with the egg whites and the lemon peel and carefully fold in the sifted flour and cornstarch. Spread the mixture on a baking sheet lined with baking paper.
2. Bake in a preheated oven at 180 degrees for approx. 12-15 minutes.
3. After baking, turn the sponge cake out onto a damp tea towel, remove the baking paper and then roll up the sponge cake with the help of the tea towel.
4. For the filling, soak the gelatine in cold water according to the instructions on the packet, then dissolve it. Wash and chop the strawberries, puree some of them.
5. Beat the cream with the sugar until stiff, stir in the pureed strawberries and pour in the dissolved gelatine. Mix everything well and finally fold in the remaining strawberries.
6. Carefully roll out the cooled Swiss roll and spread the strawberry cream mixture on. Roll the whole thing up again and chill for about 2-3 hours.
7. If you like, decorate the roll with whipped cream and strawberries.