For the flash strawberry roulade, separate eggs, beat egg whites until stiff. Add sugar, salt and bourbon vanilla and stir.
Slowly stir in yolks a little at a time. Sift spelt flour and fold in.
Spread evenly on a baking tray lined with baking paper and bake in the oven at 180 °C for about 10 minutes.
Meanwhile, prepare the cream: Whip the cream with sugar until stiff. Wash the strawberries and cut them into pieces. Mix into the whipped cream and refrigerate.
Immediately after removing the sponge, roll it with a clean tea towel and let it cool.
Fill the Blitz strawberry roulade with the cream and sprinkle with powdered sugar.
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