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Cake roll

For a dough:

7 Eggs size L separately whites and yolks

80g Sugar

100g Wheat flour (or 70g flour and 30g starch)

1 Tbsp of neutral-tasting vegetable oil

1 tsp of baking powder

Filling:

500 ml Sweet cream min 30% fat

3 tbsp Sugar

500g Fresh strawberries cut into smaller pieces

1 Packet of vanilla sugar

Powdered sugar for sprinkling

❗️Eggs must be at room temperature

❗️Cream must be cold, from refrigerator

❗️The baking tray I use is the large one from the oven equipment in my case measures about 30x40 cm

Whisk the egg whites into the mixer bowl and start beating on high speed. When the foam thickens, gradually add 1 tablespoon of sugar at a time. Beat for no less than 5 minutes.

When the foam is thick and luminous gradually add 1 egg yolk at a time.

When all the ingredients are combined, reduce the speed of the mixer and pour a tablespoon of oil in a slow stream, mix only until combined.

Sift flour and baking powder over the prepared egg mixture and gently, slowly mix with a spatula until the ingredients are combined.

Line a baking sheet with baking paper and grease with a small amount of oil. Pour in the batter,level the surface. Place on the middle shelf of the oven.

Bake for 20 minutes at 170C (top to bottom).

Remove the dough from the owen and let it rest for 10 minutes. After this time, gently roll up the roll starting from the shorter side (do not remove the baking paper yet).

Leave the rolled up roll to cool completely.

Filling:

Start whipping the cream, when it begins to thicken add sugar and vanilla sugar a tablespoon at a time.

Add sliced strawberries and mix.

Unroll the roll, remove the paper, put the cream with strawberries on the sponge cake, level, roll the roll again.

Chill in the refrigerator min 3 hours before serving.