Sponge Cake Roll with Strawberry or Kiwi Cream

Try this delicious cake recipe:

Line a baking sheet with parchment paper. Grease the parchment paper. Preheat the oven to 170 °C.

Separate the eggs into egg yolks and whites. Whip the egg whites with the water until stiff. Gradually add the fructose to the egg whites while continuing to beat. Gently fold in the egg yolks and sweetener. Mix the flour, cornstarch and baking powder. Sift this flour mixture onto the meringue and gently fold it in.

Spread the sponge mixture evenly on the baking sheet and bake in the oven (center) for 15 to 20 minutes. Immediately after baking, turn out the sponge mixture onto a dampened kitchen towel. Brush the parchment paper with cold water and quickly peel it off. Roll up the sponge dough with the dish towel and cool for 2 to 3 hours.

For the filling, soak the gelatin in cold water for 3 to 4 minutes. Melt in a little water in a hot water bath. Rinse the strawberries and drain well. Crush about one third of the strawberries, cut the remaining strawberries into quarters or eighths, depending on their size. Stir the dissolved gelatine and the sweetener into the strawberry puree and leave to cool.

Whip the whipped cream until stiff. When the strawberry mousse begins to set, fold in the whipped cream and strawberries.

Carefully unroll the sponge roll and spread the strawberry cream evenly over the sponge. Immediately fold together repeatedly.

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