Light strawberry roll

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water, cold
• 2 packets of vanilla sugar
• 90 g sugar
• 70 g flour
• 1 tsp baking powder
• 50 g starch flour
• 250 g strawberries (or other seasonal fruit)
• 200 g cream cheese, 30% dry matter
• 50 ml milk
• lemon juice
• sweetener
• powdered sugar
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Separate the eggs. Beat the egg whites with water and a pinch of salt until stiff peaks form. Gradually add the vanilla sugar and sugar and continue beating until the mixture is glossy white. Beat in the egg yolks on the lowest speed. Sift the flour, cornstarch and baking powder over the mixture and fold in with a whisk. Spread the batter on a baking tray lined with baking paper and bake in a preheated oven at 200°C for approx. 12 minutes. In the meantime, wash the strawberries and cut them into small pieces. Turn the finished sponge cake out onto a kitchen towel, moisten the baking paper with water and peel off. Roll up the sponge cake with the kitchen towel and let it cool. Beat the cream cheese with milk until smooth and season with lemon juice and sweetener. Roll out the sponge cake again and spread with cream cheese mixture. Arrange the strawberries on top and roll up. Dust with icing sugar.