Sponge Cake Roll with Strawberry Cream

Separate the eggs. Beat egg yolks with water, sugar and vanilla sugar until creamy and sugar has dissolved. Mix the cornstarch, flour, baking powder and cocoa together and

and sift into the mixture. Whip the egg whites until stiff and add to the mixture. Loosely mix all ingredients together.

Cover the baking tray with parchment paper. Spread the dough evenly on it and bake in the heated

Bake for 10 to 12 minutes. Turn out onto parchment paper. Peel off top paper and roll up on the spot with bottom paper. Cool.

Rinse, clean and chop strawberries. Whip cream until stiff, fold in cream thickener, 3/4 of sifted powdered sugar and strawberries. Unroll the pastry roll, remove paper and fill buskuit with strawberry cream. Roll up again and dust with the remaining powdered sugar.

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