Sponge Cake Roulade with Strawberry and Curd Filling

For the sponge cake roulade with strawberry-curd filling, preheat oven to 180 °C top and bottom heat. Separate the eggs. Beat egg whites with 70 g granulated sugar and a pinch of salt until stiff.

Beat the yolks with 30 g granulated sugar, oil, rum, vanilla sugar, lemon juice and lemon zest until very foamy. Sift together the baking soda and flour and mix carefully with the yolk mixture, fold in the snow.

Spread the mixture on a baking tray lined with baking paper and bake for about 15 minutes until golden brown. Place a kitchen towel on top and sprinkle with a little granulated sugar.

Turn the sponge out onto the towel, remove the paper (if necessary, moisten the paper a little), roll up with the towel and leave to cool. Meanwhile, for the filling, puree 200 g of strawberries with the lemon zest and lemon juice.

Cut the remaining strawberries into pieces. Chop the mint leaves as well. Mix the strawberry sauce with the sugar and agartine and simmer for 2 minutes while stirring. Stir in the curd cheese, strawberry pieces and mint.

Roll up the sponge and spread with the strawberry jam, spread the strawberry cream on top and roll everything up carefully. Wrap the roulade in greaseproof paper, twist the ends tightly and let it set in the icebox for several hours, preferably overnight.

Unwrap the finished roulade and serve sprinkled with powdered sugar.

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