Strawberry Swiss roll

Step 1/9

• 4 egg whites
• 66 g sugar

• oven
• stand mixer or hand mixer with beaters

Preheat oven to 200°C/400°F . Separate egg yolks and whites. In a stand mixer, beat eggs whites until foamy. Add part of the sugar until stiff peaks form.

Step 2/9

• 4 egg yolks
• 134 g sugar
• 2 tbsp vanilla sugar
• 4 tbsp water

In a clean bowl, beat together egg yolks, sugar, vanilla sugar, and water.

Step 3/9

• 80 g flour
• 80 g starch
• 1 tsp baking powder

• sieve

Sift flour, starch, and baking powder into egg yolk mixture.

Step 4/9

• whisk

Add egg white mixture to egg yolk mixture and whisk carefully until just incorporated.

Step 5/9

• baking sheet
• oven
• parchment paper

Pour batter onto a parchment-lined baking sheet, smooth out, place in preheated oven, and bake at 200°C/400°F for approx. 8 – 10 min. until golden. Remove from oven and set aside.

Step 6/9

• kitchen towel

Sprinkle a bit of sugar on a clean, slightly damp kitchen towel. Place cake on top, remove parchment paper and roll up.

Step 7/9

• 500 g strawberries
• 500 ml cream
• 30 g confectioner's sugar

• stand mixer or hand mixer with beaters

Cut strawberries into slices. In a stand mixer, beat together cream and powdered sugar until doubled in volume and thick.

Step 8/9

Make sure your cake has cooled down before you start this step. Spread approx. two-thirds of cream filling on top cake, followed by an even layer of strawberries. Then, roll cake forward using towel.

Step 9/9

Place cake on serving plate. Ice cake with remainder of cream filling. Decorate with sliced strawberries. Refrigerate for approx. 30 – 40 min. Enjoy!

Enjoy your meal!