Swiss roll with strawberry and quark filling

Ingredients for 1 servings:

• 4 eggs, separated
• 4 tbsp cane sugar
• 4 tbsp whole wheat flour, sifted
• some vanilla
• 1 pinch of salt
• 250 g strawberries
• 250 g quark (low-fat quark)
• 2 tbsp cane sugar
• 1 tbsp sour cream
• 2 tbsp cream cheese, light
• 1 tbsp strawberry jam
• Vanilla
• ½ lemon(s), juice
• Cane sugar for sprinkling
• powdered sugar for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

low-fat version, without cream

Preheat the oven to 220°C (top/bottom heat). First, prepare the sponge cake: Beat egg whites until stiff. Whisk the egg yolks in a second bowl until foamy, add the sugar a tablespoon at a time, and continue stirring until the mixture no longer crunches. Add the vanilla, or alternatively, vanilla sugar, and salt and continue stirring. Sift the flour over the mixture (if using whole-wheat flour, discard the bran). Finally, stir in the egg whites. Line a baking sheet with baking paper. Spread the sponge mixture on the flour and bake for about 10-15 minutes on the second rack from the bottom. The dough should not brown too darkly and should give slightly when pressed with a finger. In the meantime, prepare the filling: Wash and chop the strawberries. Mix the quark with the sugar, sour cream, cream cheese, vanilla, and jam. Stir in the strawberries. Season the filling with lemon juice. If desired, add another 1 tablespoon of sugar if you prefer it a little sweeter. Remove the sponge cake from the oven, sprinkle with sugar, place a clean, dry kitchen towel over it, and remove the baking sheet. Turn out. Carefully peel off the baking paper (moisten with cold water if necessary). Using the kitchen towel, immediately roll up the sheet from the long side and let it cool. After about 15 minutes, unroll the roll, spread the filling on it, and roll the sheet up again. The sugar from the kitchen towel will still be stuck to the surface. If you like, you could dust it with powdered sugar now, but the sugar content is already enough for me.