Strawberry Cream Roll

Ingredients for 1 servings:

• 80 g sugar
• 4 eggs, separated
• 1 packet of vanilla sugar
• 125 g flour
• ½ tsp baking powder
• 1 tbsp water, cold
• 500 g strawberries
• 100 g sugar
• 400 ml cream
• 6 sheets of gelatin
• possibly powdered sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Beat the egg whites with 1 tablespoon of cold water until stiff peaks form and set aside. Beat the egg yolks with sugar and vanilla sugar until frothy, then carefully stir in the flour and baking powder. Finally, fold in the beaten egg whites. Line a baking tray with baking paper and spread the batter onto it. Bake in a preheated oven at 190°C for about 15 minutes, remove from the oven and allow to cool. If you don’t use the finished sponge cake straight away but wait a day before, place a wet tea towel over it a few hours beforehand to prevent it from breaking when rolling it out. Soak the gelatine according to the instructions and whip the cream until stiff peaks form. Clean the strawberries and puree 200g of them with the sugar, then chop the remaining strawberries. Stir the soaked gelatine into the pureed strawberries and then immediately fold in the cream. Spread this mixture onto the sponge cake, add the diced strawberries and carefully roll up the sponge cake. Either spread the outside with the remaining cream or simply dust with icing sugar and refrigerate until ready to serve.