Swiss Roll with Strawberry Cream Filling and Chocolate Topping

The biscuit

• First of all, a little self-pity 🙂 because if I'm honest, the sponge cake dough is not one of my favorite dishes. It occurred to me far too often or it just couldn't be rolled up without breaking and cracking. But now a little self-praise = I made it - my first Swiss roll was a success!
• You start by separating the eggs and break the eggs separately from each other. Start by whipping the egg whites. Add a pinch of salt at the beginning and a little sugar at the end. Beat it up until it is frothy and firm.
• Now it goes on with the egg yolk - let this piece by piece plump into the egg white mass - with approx. 20 grams of powdered sugar is now mixed with and with the egg white to a creamy mass. I do this stirring and mixing in my food processor because it takes a long time until the dough is ready in its correct consistency. Preheat the oven to 230 degrees O / U heat.
• Mix the flour with starch and baking powder, sift it over the egg mixture and then - SHORT - fold it in. Check that there are no lumps in the dough and then place it directly on a baking sheet lined with baking paper. Spread it well and evenly with a spatula or an angled palette.
• Immediately put in the oven. IMPORTANT NOTE: >>>>> Never wait to bake as the dough then loses its volume. You should also always bake on top / bottom heat, otherwise the biscuit will dry out and break later. The baking time for the sponge cake is 8-10 minutes.
• Place a second parchment paper on your work surface and sprinkle it with a little sugar. As soon as your biscuit is baked, take it out of the oven and from the tray immediately. To do this, grasp the end of the baking paper on the tray with both hands and place it upside down on the prepared second baking paper. Now very quickly - remove the paper from the biscuit and put on a clean kitchen towel. Take a wire rack and place it on the biscuit. Now turn them all over and if you have done everything correctly, the fresh baking paper is now on top. So leave the biscuit until it is about to be rolled up. For this, however, the filling must first be made.
• After washing the strawberries and chopping them in half, place them in a bowl. Take a few of the rest for the decoration and puree the last remaining strawberries and incorporate the gelatine fix. The cream is whipped and refined with the scraped vanilla pulp and sugar. Now add the strawberry puree to the whipped cream and mix it in well. Put it in the freezer for 10 minutes so that the mass is tightened firmly.
• During this time you will begin to prepare your Swiss roll. Take off the paper (it can be easily removed) and spread the sponge cake with strawberry fruit spread (or jam). Please coat evenly so that the roll looks nice later.
• Now the roll is built 🙂 First cream mixture - mix with half of the strawberry cubes and spread evenly. It works best with an angled pallet. If possible, try to stay one or two centimeters away from the edge, as rolling up could cause the mass to escape to the side. Now put the remaining cubes on the cream mixture.
• It starts = roll up. They start to roll up on the wider side by turning the edge tightly. Then roll up the whole sponge cake piece by piece. See pictures.
• Now place the roll on the kitchen towel and hold the roll all around with both hands to press it down. Not too tight - then it will break. If the roll is well formed, cover it and put it in the refrigerator for 2 hours.
• Once the time is up, the decoration will be done. You can also rework these using the pictures. If you also want a chocolate topping then melt a chocolate bar of your choice and spread it over the roll. Puhhhhh- done!