Swiss roll with strawberry filling

Ingredients for 1 servings:

• 5 eggs
• 100 g sugar
• 75 g flour
• 30 g starch flour
• 1 pinch of baking powder
• Salt
• 350 g strawberries
• 200 g strawberry jam
• 400 g cream
• 50 g powdered sugar
• 2 packs of cream stiffener
• 1 packet of vanilla sugar
• Powdered sugar, for dusting

Instructions

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

For the sponge cake, separate the chilled eggs and beat the whites with a pinch of salt in a large bowl until stiff peaks. Just before the egg whites are almost stiff peaks, sprinkle about ¾ of the sugar into the mixture. Beat the egg yolks with the remaining sugar until creamy. Mix the flour, starch, and baking powder together with the egg yolks in the egg white bowl and carefully fold in. Spread the batter evenly on a baking tray lined with baking paper and bake in a preheated oven at 180-200°C (top/bottom heat) for 10 minutes until golden brown. Then place the sponge cake, baking paper facing up, on a tea towel sprinkled with sugar and allow to cool. Hull the strawberries and chop them into fine pieces. Finely purée about 150g of them. Whip the cold cream with the sugar and vanilla sugar until stiff peaks. Just before the end, add the cream stabilizer and the puréed strawberries and mix well again. Finally, fold in the chopped strawberries and chill the strawberry cream. Once the dough has cooled, carefully remove the baking paper. Heat the jam and spread it evenly over the sponge cake with a brush. Let it cool briefly and spread the strawberry cream evenly over it, leaving a little space at the top so the mixture doesn’t ooze out when rolling it up. Now, using the kitchen towel, carefully roll up the sponge cake, applying light pressure. The outside of the roll can now be spread with cream and decorated with strawberries, or simply sprinkled with powdered sugar. Good luck and enjoy!