Strawberry Spongecake Roll
Preheat the oven to 425°F.
Separate the eggs and add the yolks into a mixing bowl. Add 4 tablespoons of warm water and two thirds of the sugar. Beat the yolks with a hand mixer until smooth and pale yellow. Next, beat the egg whites with the salt until stiff and then sprinkle in the remaining sugar. Gentle fold the egg whites into the yolk mixture. Then, carefully add in the flour and cornflour into the egg mixture (using a spatula).
Pour the egg mixture onto a lined baking tray (30x40 cm or approximately 11x15 inches), and smooth to make sure it's even and uniform.Bake on the middle rack for approximately 10-12 minutes (or until a toothpick inserted in the middle comes out clean).
Sprinkle sugar onto a large, clean kitchen towel or parchment paper. Gently remove the cooled spongecake from the baking pan and peel the parchment paper from the cake's bottom. Carefully roll the spongecake using the kitchen towel and let cool completely.
For the filling, soak the gelatin in cold water. Rinse the lime, zest with a knife or fruit zester, then cut in half and squeeze the juice into a small bowl. Combine the lime zest and juice with the powdered sugar in a saucepan and heat to warm. Squeeze the gelatin and let dissolve in the warm juice. Let cool. Wash the basil, pat dry and pluck off the leaves. Add the leaves to the curd and lime and puree into a blender until smooth and creamy. Allow to cool for approximately 30 minutes in the refrigerator. Rinse the strawberries, pat dry and and dice small. Whip the cream until stiff and fold into the lime mixture. Carefully unroll the spongecake, spread on the lime-cream mixture and sprinkle with the strawberries. Carefully roll the cake back up again and refrigerate for 1 hour. Serve dusted with powdered sugar .