Strawberry Cream Roulade

Ingredients for 1 servings:

• 4 m.-sized eggs, separated
• 120 g sugar
• 1 pinch of salt
• 2 tbsp water, warm
• ½ m.-sized lemon(s)
• 80 g flour
• 200 g strawberries, frozen
• 2 tbsp powdered sugar
• 2 tsp vanilla sugar
• some lemon juice
• 2 dl whipped cream
• 1 pack of cream stiffener
• some powdered sugar for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 40 minutes

Quick and easy to prepare. Recipe for a roulade.

Line a rectangular baking sheet with baking paper. Carefully separate the four eggs. Place the egg whites in a measuring jug and the egg yolks in a bowl. Beat the egg whites until stiff peaks form. Add the sugar, salt, and warm water to the egg yolks and beat until light and fluffy. Grate in the zest of half a lemon. Sprinkle the egg whites over the mixture, sift in the flour, and carefully fold it in. Pour the mixture onto the baking sheet lined with baking paper and spread it out into a rectangle approximately 0.5 cm thick. Bake in the center of the oven at 220°C for 8-10 minutes. Immediately turn the sponge cake out onto a tea towel, remove the baking paper, and cover with the hot baking sheet upside down. Let cool. Whip the cold cream until stiff peaks form and gradually add the cream stiffener mixed with a teaspoon of vanilla sugar. Refrigerate the cream. Purée the strawberries with the powdered sugar, vanilla sugar, and a little lemon juice. Fold the mixture into the cream. Spread the strawberry cream mixture onto the cooled sponge cake base and roll it up. Refrigerate for at least 4 hours. Dust with powdered sugar before serving. Tip: When spreading the finished mixture onto the sponge cake, leave at least 1 cm of space around the edges and even more space at the end of the roll to prevent any excess oozing when rolling.