Summary

Ingredients

For the sponge dough:

• 5 egg (s)
• 100 g suar
• 75 g flour
• 30 g cornstarch
• 1 pinch baking powder
• salt

For the filling:

• 350 g strawberries
• 200 g strawberry jam
• 400 g cream
• 50 g powdered suar
• 2 packs cream stabilizer
• 1 packet vanilla sugar
• Powdered sugar, for dusting

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Instructions

1. For the sponge cake, separate the fridge-cold eggs and beat the whites with a pinch of salt in a large bowl until stiff. Just before the egg white is almost stiff, let about ¾ of the sugar trickle into the mixture. Beat the egg yolks with the remaining sugar until creamy. Mix the flour, starch and baking powder, add to the egg white bowl with the egg yolk and carefully fold in or mix.
2. Spread the dough on a baking sheet lined with baking paper and bake in a preheated oven at 180 - 200 ° C top / bottom heat for a good 10 minutes until golden yellow. Then place the sponge cake with the baking paper facing up on a sugar-sprinkled kitchen towel and allow to cool.
3. Clean the strawberries and cut into fine pieces. Puree 150 g of it finely. Beat the cold cream with sugar and vanilla sugar until stiff. Shortly before the end, add the cream stiffener and the mashed strawberries and mix well again. Finally fold in the chopped strawberry pieces and chill the strawberry cream.
4. Once the dough has cooled down, the baking paper can be carefully peeled off. Now heat the jam and spread it on the biscuit with a brush. Let it cool down briefly and spread the strawberry cream evenly on it, leaving the upper edge free so that the mixture does not ooze out when rolling. Now, with the help of the kitchen towel, carefully roll up the sponge cake with light pressure. The roll can now be coated with cream on the outside and decorated with strawberries or simply sprinkled with powdered sugar.
5. Good luck and good appetite!