5 separated eggs
125 g sugar (once 90 g and once 35 g)
100 g flour
50 g corn starch or corn flour
app. 500 g strawberries
500 g cream
2 sachets cream stiffener
1-2 tablespoons icing sugar
For the dough, mix the egg yolks and 90 g sugar with a hand mixer to a light cream. Preheat the oven to 200 degrees Celsius top/bottom heat (fan oven 180 degrees).
Beat the egg white with 1 pinch of salt until stiff. Add 35 g sugar. Then pour the beaten egg white onto the egg yolk mixture and carefully mix in. Sift the flour and cornflour (or maize flour) over it and stir in just as gently.
Now spread the finished dough on a baking tray lined with baking paper and bake in a hot oven on the middle shelf for about 10-12 minutes.
In the meantime, wash and quarter the strawberries (except for a few for decoration). Whip the cream with the cream stiffener and icing sugar until stiff and now mix the strawberries into the stiff cream.
Now sprinkle a large tea towel with sugar, take the sponge cake out of the oven and carefully turn it over onto the tea towel. Spread a thin layer of cold water on the baking parchment and carefully peel it off the bottom of the dough.
Roll up the sponge cake immediately with the help of the tea towel and let it cool down.
When it has cooled down, roll out the roll again (leave it on the tea towel) and spread the strawberry cream evenly over it. Roll up the sponge cake base with the cream and help of the tea towel.
Carefully place the finished roll on a cake plate with the opening facing downwards, decorate with some remaining cream and a piping bag as well as the remaining whole strawberries and place in the refrigerator for about 1 hour.
Top/bottom heat: 200 degrees Celsius
Circulating air: 180 degrees Celsius
app. 10-12 minutes + 1 hour rest