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 thick tbsp)
• 1 tsp Weinstein baking powder
• 5 sheets white or red gelatin
• 500 g strawberries
• 150 g whipping cream
• 1 tbsp powdered sugar 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.

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

4. 4.

   Line a baking sheet with parchment paper, spread the dough onto it and smooth it out with a spatula. Bake in a preheated oven at 200 °C (180 °C fan) on the middle rack for 8–10 minutes. Be careful not to brown the edges!

5. 5.

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

6. 6.

   Immediately after baking, roll the sponge onto the sugared parchment, press the edges together, remove the top parchment and let the sponge cool completely. 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.

   Blend the remaining strawberries with a hand blender until smooth. Season with 1 tbsp lime juice and the remaining sugar.

9. 9.

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

10. 10.

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

11. 11.

    Whip cream stiffly and fold into the strawberry mixture. Spread strawberry cream onto the sponge plate, leaving a 2 cm border around the edges.

12. 12.

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

13. 13.

    Carefully unwrap the roll from the paper, dust with powdered sugar, slice into rounds and serve.