Sponge Cake Roll with Strawberry Cream Filling
- For the sponge cake
- 3 eggs
- 75 grams sugar
- 50 grams Pastry flour
- 25 grams cornstarch
- lemon juice
- sugar (for sprinkling)
- 1 generous pinch Baking powder
For the sponge cake, separate the eggs. Beat egg whites until stiff, sprinkle in the sugar gradually and continue beating until stiff and glossy. Add lemon juice. Mix together the flour, baking powder, cornstarch, and egg yolk and gently fold into the egg whites gradually. Spread batter onto a baking sheet lined with parchment paper, and bake in preheated convection oven at 200°C (approximately 375°F) for about 6-8 minutes. Turn cake out onto a kitchen towel sprinkled with sugar. Remove the parchment paper and roll the sponge cake. Let cool, covered with the towel.
For the filling, beat cream with powdered sugar and stabilizer until very stiff. Rinse and trim strawberries and cut in half. Mix with the yogurt and half the whipped cream.
Unroll the sponge cake, sprinkle with orange liqueur and place strawberry filling on the bottom third of the cake. Leave an edge of about 3 cm (approximately 1 inch) free. Roll the cake up around the filling. Press gently so that a slightly triangular shape is formed. Decorate with remaining whipped cream and top with whole strawberries. To serve, cut into slices and garnish as desired.