Strawberry cream roll

Ingredients for 1 servings:

• 4 eggs, separated
• 4 tbsp water, hot
• 125 g sugar
• 75 g flour
• 50 g cornstarch
• 1 pinch of baking powder
• 500 g strawberries
• 500 ml cream
• 75 g powdered sugar
• 2 packs of cream stiffener
• 1 packet of vanilla sugar

Instructions

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

the classic in summer

For the sponge cake, beat the egg yolks with water and sugar until foamy. Sift together the flour, cornstarch and baking powder and stir in. Beat the egg whites until stiff and fold in. Spread the mixture on a deep baking tray lined with baking paper. Bake in a hot oven at 200°C (top/bottom heat) for approx. 10-15 minutes. After baking, turn the sponge cake out onto a clean tea towel. Roll up loosely to cool. Wash the strawberries, remove the stems and quarter them. Set aside some nice fruit. Whip the cream with icing sugar, cream stiffener and vanilla sugar until stiff. Once the roll has cooled, carefully unroll it and remove the paper. Spread with 300g of the cream and scatter the strawberry quarters on top. Roll up and spread with cream. Decorate with the remaining cream and the reserved strawberries.