Strawberry Cream Roll

Ingredients

• 6 Eggs
• 2 tbsp lemon juice
• 1 pinch salt
• 80 g sugar
• 80 g flour
• 1 tbsp Cornstarch
• sugar (for dusting the sponge)
• 5 sheets white gelatin
• 400 g Strawberries
• 2 tbsp sugar
• 1 packet vanilla sugar
• 250 g whipping cream
• powdered sugar
• cocoa powder

Instructions

1. 1.

   Separate the eggs. Beat egg whites with 1 tsp lemon juice and a pinch of salt until stiff peaks form. Whisk yolks with sugar and 1 tbsp water until pale and frothy. Fold the meringue into the yolk mixture, sift flour and cornstarch over it, then fold again.

2. 2.

   Line a baking sheet with parchment paper and spread the batter evenly. Bake in a preheated oven at 180 °C (160 °C fan) for 8–10 minutes until golden yellow. Remove, transfer to a lightly sugared kitchen towel, peel off the parchment, and roll the sponge with the towel. Let cool.

3. 3.

   Soak gelatin in cold water. Wash, dry, trim, and halve strawberries. Chop 50 g into small pieces. Puree 150 g with remaining lemon juice, heat, then stir in sugar and vanilla sugar. Squeeze out excess water from gelatin and dissolve it in the strawberry mixture. Cool. Whip cream to stiff peaks and fold in the strawberry pieces.

4. 4.

   Carefully unroll the sponge, spread strawberry cream over it, re‑wrap into a roll. Dust with powdered sugar and cocoa powder. Garnish with remaining strawberries and serve.