Strawberry Roll with Mascarpone

Ingredients

• 4 eggs
• 1 pinch salt
• 100 g raw cane sugar
• 2 egg yolks
• 125 g spelt flour type 1050
• 0.5 tsp Baking powder
• 0.25 tsp vanilla powder
• 1 Organic lemon
• 750 g strawberries
• 75 g powdered sugar from raw cane sugar
• 200 g whipping cream
• 2 packets gelatin powder
• 250 g mascarpone

Instructions

1. 1.

   Separate the eggs. Beat egg whites with a pinch of salt until stiff peaks form. Whisk yolks and sugar together until creamy. Mix flour, baking powder and vanilla powder, fold into the yolk mixture, then gently fold in the beaten egg whites.

2. 2.

   Line a baking sheet with parchment paper and spread the batter evenly onto it. Bake on the middle rack in a preheated oven at 200 °C (180 °C fan, gas mark 3) for 8–10 minutes until golden yellow. Remove, lay on a damp kitchen towel, peel off the parchment and roll the cake sheet with the towel. Let cool.

3. 3.

   Wash the lemon hot, dry it, grate 1 tsp zest and squeeze out the juice. Wash, trim and pat strawberries dry. Chop half of them, crush the rest with lemon juice using a fork, mix in 60 g powdered sugar.

4. 4.

   Beat cream with gelatin powder until stiff peaks form. Mix mascarpone with lemon zest, crushed strawberries, lemon zest again and strawberry pieces, then fold in the whipped cream.

5. 5.

   Unroll the sponge roll, spread the strawberry‑mascarpone cream on it while leaving a border free, and re-roll using the kitchen towel. Slide the finished roll onto a plate, dust with remaining powdered sugar and serve.