Sabrina from "Sabrinakocht" has conjured up a fluffy, fruity roulade for Mother's Day:
How to make the roulade:
Ingredients
3 eggs equal sugar = 178 g sugar
2 eggs equal flour = 119 g flour
4 eggs
1 pinch baking powder
1 pkg vanilla sugar
500 g whipped cream
500 g strawberries
2 pkg. cream stiffener
strawberry jam
icing sugar for dusting
Preparation
Weigh out 3 & 2 eggs each for the amount of sugar & flour.
Beat 4 eggs in a mixing bowl for 5 minutes until frothy.
Slowly stir in the sugar and add a pinch of baking powder.
Then slowly mix in the flour.
Beat the mixture for approx. 20 minutes to form a foamy mixture.
Heat the oven to 200° C hot air.
Spread the batter on a baking tray lined with baking paper and bake in the oven for approx. 10 minutes.
Whip the cream and then add 2 packs of cream stiffener and 1 pack of vanilla sugar.
Wash the strawberries, cut into small pieces and add to the whipped cream.
For more colour, you can add a little strawberry jam to the whipped cream and strawberry mixture.
After baking, turn the sponge base out onto a wet tea towel.
To make it easier to remove the baking paper, brush over it with a wet tea towel.
Keep rolling the dough in and out with the tea towel until it has cooled.
Once the sponge has cooled completely, spread with jam and the strawberry whipped cream.
Carefully roll up the sponge cake with the filling and sprinkle with icing sugar.