Grandma's Strawberry Roll

Ingredients for 1 servings:

• 6 eggs, separated
• 100 g sugar, fine
• 40 g flour, sifted
• 40 g cornstarch
• 500 g strawberries
• 80 g sugar for sprinkling
• 500 ml whipped cream, chilled
• 2 packs of cream stiffener
• 3 tbsp sugar, fine
• 1 pack of dark chocolate shavings

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 45 minutes

For the sponge cake, beat the egg whites until stiff peaks form and towards the end, add 50g of sugar. Beat the egg yolks with the remaining sugar until frothy and carefully fold in the beaten egg whites. Add the cornstarch and sifted flour and carefully fold in. Spread the dough onto a baking tray lined with baking paper and bake for approx. 15 minutes at 180°C (top/bottom heat). Turn out onto a sugared tea towel, remove the baking paper and roll up using the tea towel, working quickly. Allow the Swiss roll to cool. For the filling, puree 150g of strawberries and add 1 tablespoon of sugar. Set aside a few beautiful strawberries for decoration, chop the rest and sprinkle with 2 tablespoons of sugar. If you don’t like it too sweet, you can omit the sugar from the puree and the pieces. Whip the cream until stiff peaks form and gradually add the cream stabilizer and 80g of sugar. Stir in the strawberry puree and carefully fold in the chopped strawberries. Unroll the Swiss roll, remove it from the tea towel, and spread the cream on it, then reroll without the tea towel. Spread the remaining cream all over the roll and decorate with chocolate shavings and the remaining strawberries. Tip: If you need to transport the cake, you can freeze it overnight and take it out of the freezer early in the morning. This way, the cake will be thawed but still refreshing by coffee time.