Meringue Roulade with Strawberries
- For the cake
- 120 grams Pastry flour
- 1 tsp Baking powder
- 6 eggs
- 250 grams sugar
- Parchment paper
For the cake: Mix together flour, baking powder and a pinch of salt. Separate the eggs. Whisk egg whites and sugar until stiff. Fold in eggs. Gently fold in the flour mixture. Spread batter in a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C (approximately 350°F) for 15-20 min. Turn out onto a kitchen towel sprinkled with sugar and remove the parchment paper. Roll up with the kitchen towel to and leave to cool.
For the filling: Rinse strawberries and slice. Toss with sugar and lemon juice. Whip the cream, vanilla sugar and whip cream stabilizer until stiff. Fold in strawberries.
To assemble: Unroll the cake carefully, sprinkle with strawberry whip cream and roll up. Refrigerate at least 3 hours. To serve, dust with powdered sugar.