Making Strawberry Cream Roulade
Preheat oven to 200°C (approximately 400°F).
Separate the eggs. Place yolks in a mixing bowl with 4 tablespoons of warm water and two-thirds of the sugar. Whisk yolks with a hand mixer until pale yellow. Whisk egg whites with 1 pinch of salt and remaining sugar until stiff peaks form. Fold egg whites into the egg yolk mixture. Sift together flour and cornstarch and fold into the egg mixture. Evenly spread the dough on a lined baking tray and bake 10 to 12 minutes. Sprinkle a large kitchen towel with sugar. Turn the cake out onto the towel and peel away the parchment paper.
Roll the cake using the kitchen towel and allow to cool.
For filling, wash the strawberries, clean and halve or quarter depending on size. Whip the cream with the powdered sugar and stabilizer. Fold in strawberries.
Carefully unroll the cake and evenly spread with the strawberry cream, to within 1 to 2 centimeters (approximately 1/2 inch) of the edge of the cake.
Using the kitchen towel re-roll the cake around the cream. Place seam side down and let set for at least 1 hour before serving.
Step 5 and 6
To serve, dust with powdered sugar.
Cut the roulade cake with a knife into slices.
Serve two slices of strawberry roulade on a plate.