Swiss roll with strawberries

INSTRUCTIONS

Preheat the oven to 180 degrees top/bottom heat. Line a baking tray (approx. 35 x 45cm) with baking paper.

Separate the eggs. Beat the egg whites with the salt until foamy. Add 125g of sugar and vanilla sugar and beat everything until stiff. Stir in the egg yolks. Mix in the flour and baking powder and sift both into the dough. Carefully fold in the dry ingredients.

Spread the dough thinly on the baking tray and bake the sponge cake for 7-8 minutes.

In the meantime, sprinkle a tea towel or baking paper with 2 tablespoons of sugar. Turn the sponge cake out of the oven onto it, remove the baking paper and roll the dough sheet in it. Leave the sponge cake to cool like this.

step 2

Whip the cream with the cream stiffener. Fill 4-5 tablespoons of it into a piping bag for decoration. Mix the quark, powdered sugar and vanilla sugar. Fold in the whipped cream. Chop the strawberries into small pieces.

step 3

Unroll the sponge cake. Spread the strawberry jam on the dough. Spread the quark cream and strawberries on top. Roll the sponge cake up again from the long side.

Decorate the Swiss roll with dollops of cream and strawberries.