Strawberry Cream Roll

Ingredients for 1 servings:

• 5 egg yolks
• 5 tbsp water, lukewarm
• 150 g sugar
• 5 egg whites
• 85 g flour
• 500 ml Cremefine, for whipping
• 2 tbsp sugar
• 2 packs of cream stiffener
• 400 g strawberries
• powdered sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Of course it also works with other fruits

Beat the egg yolks and lukewarm water until frothy. Add the sugar and then the sifted flour. Finally, fold in the very stiffly beaten egg whites. Line a baking sheet with baking paper and spread the batter evenly. Bake in a preheated oven at 150°C for about 12-14 minutes. Sprinkle a large cloth (about the size of the baking sheet) with a little sugar, turn the sponge cake out onto it, remove the baking paper, and roll up the sponge cake. Finely dice the strawberries. Whip the Cremefine, sugar, and cream stabilizer and stir in the fruit. When the Swiss roll is cool, unroll it again, spread it with the mixture, and roll it up again. Finally, sprinkle generously with powdered sugar, and you’re done.