Sponge Cake Roulade with Strawberries

In an equally cold bowl, beat cold egg whites with granulated sugar, vanilla sugar and salt at medium speed until creamy but not fluffy.

Mix in the egg yolks, stir in the butter and carefully fold in the flour sifted with cornflour.

Spread mixture onto a baking sheet lined with parchment paper to about finger height. Smooth into an even rectangle.

Bake in a preheated oven at 220 °C for 8-10 minutes, until the surface is just dried.

Remove and turn out onto a kitchen towel or baking paper sprinkled with powdered sugar. Carefully peel off baking paper. Loosely roll up roulade, wrap in baking paper and let cool in it.

In the meantime, cut the strawberries into pieces and whip the whipped cream with the sugar until stiff.

Roll up the cooled sponge cake again, spread with strawberry jam and top with whipped cream and the strawberry pieces.

Roll up into a nice roulade and sprinkle the sponge cake roulade with strawberries with sugar.

Preparation Tip:

You can also decorate the outside of the roulade with whipped cream.

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