Strawberry Cake Roll
- For the cake
- 50 grams Corn flakes
- 80 grams Pastry flour
- 1 teaspoon Baking powder
- 4 eggs
- 150 grams sugar
- Parchment paper (for sheet tray)
- sugar (to work)
For the cake: Grind the corn flakes finely. Mix with flour, baking powder, and 1 pinch of salt. Separate the eggs. Beat the egg whites with 4 tablespoons of cold water with the sugar until stiff. Fold in the yolks. Sift the flour over the eggs and fold in. Transfer the batter on a parchment-lined sheet tray. Bake in the preheated oven at 180°C (approximately 350°F) for 20-25 minutes. Turn out onto a kitchen towel sprinkled with powdered sugar. Remove the parchment paper.
For the filling: Rinse the strawberries and cut the stems off. Puree 2/3 of the strawberries with the sugar and lemon puree. Chop the remaining berries. Soak the gelatin in cold water until soft, for about 10 minutes. Whip the cream until stiff with the vanilla sugar. Squeeze the excess water from the gelatin and melt in a small saucepan over low heat. Mix the strawberry puree with the gelatin. Fold in the cream and chopped strawberries. Refrigerate the puree until it begins to set.
Spread the strawberry cream onto the cake and roll using the kitchen towel. Chill for at least 3 hours. Serve dusted with icing sugar.