Strawberry swiss roll

Preparation

1. 1

   Preheat the oven to 180 °C (fan oven 160 °C) and line a baking tray (approx. 42x29cm) with baking paper.

2. 2

   Beat the eggs, sugar, Kotányi Bourbon vanilla sugar and salt in a food processor or with a hand mixer until frothy. Stir in the flour, cornstarch, and baking soda without lumps.

3. 3

   Pour the dough into the prepared baking tray and carefully smooth it out. Now bake for 8–10 minutes.

   Hint:

   It's better not to take your eyes off the dough so that it doesn't get too dark.

4. 4

   Take the sponge cake out of the oven and immediately remove it from the edge. Turn out onto a clean kitchen towel and carefully peel off the baking paper. Carefully roll up the sponge cake using the kitchen towel from the short side and let it cool down.

5. 5

   Let's continue with the filling, set aside a few nice strawberries for decoration and cut the rest into small pieces.

6. 6

   Whip the cream together with the cream stiffener. Mix the mascarpone, sugar, bourbon vanilla sugar and lemon juice until creamy.

7. 7

   Carefully fold the whipped cream into the mascarpone mixture and spread it over the rolled out sponge cake.

8. 8

   Spread the strawberry pieces on top and roll them up carefully using the kitchen towel. Place end side down on a cake plate.

9. 9

   Before serving, sprinkle with powdered sugar and decorate with strawberry halves.

   Hint:

   If there is some cream left over, you can spread it on the roll.