Sponge Roll with Strawberry Cream

Ingredients

• 1 Lime
• 3 eggs
• 110 g raw cane sugar
• 1 pinch salt
• 80 g spelt flour type 1050 (4 heaped tbsp)
• 1 tsp Weinstein baking powder
• 5 sheets of white or red gelatin
• 500 g strawberries
• 150 g whipping cream
• 1 tbsp powdered sugar made from raw cane sugar

Instructions

1. 1.

   Wash the lime hot, dry it and finely grate half of its zest. Cut the lime in half and squeeze out the juice.

2. 2.

   Add eggs, 2 tbsp hot water, 70 g sugar and a pinch of salt to a mixing bowl. Beat with a hand mixer for about 3 minutes until creamy.

3. 3.

   Mix flour and baking powder together and fold into the egg mixture using a spatula. Sprinkle the lime zest over it and fold again.

4. 4.

   Line a baking sheet with parchment paper, spread the batter on it and smooth it out with a spatula. Bake in a preheated oven at 200 °C (180 °C fan, gas level 3) on the middle rack for 8–10 minutes. Note: The edges should not brown!

5. 5.

   Meanwhile cut a sheet of parchment paper to baking sheet size and sprinkle it with a little sugar (10 g).

6. 6.

   Immediately after baking, roll the sponge onto the sugared parchment paper and press the edges together. Remove the top parchment and let the sponge cool completely on the paper. Trim straight edges.

7. 7.

   While cooling soak gelatin according to package instructions in cold water. Wash strawberries gently in standing water, drain well and clean them. Cut about one-third of the berries into 1 cm pieces.

8. 8.

   Place the remaining strawberries in a bowl and blend with an immersion blender until smooth. Season with 1 tbsp lime juice and the remaining sugar.

9. 9.

   Squeeze out excess water from gelatin and warm it in a pot over low heat while stirring until dissolved.

10. 10.

    Stir strawberry puree and berry pieces into the gelatin. Transfer to a bowl and chill until it starts to set.

11. 11.

    Beat cream stiff and fold into the strawberry mixture. Spread strawberry cream onto the sponge, leaving a 2 cm border around the edges.

12. 12.

    Using the parchment paper, roll the sponge tightly from one long side, wrap in paper and lift carefully onto a plate. Chill the strawberry sponge roll for at least 1 hour so the filling sets.

13. 13.

    Unwrap the sponge roll gently from the paper. Dust with powdered sugar, slice into rounds and serve.