Yay!! It’s strawberry time!
This is one of our family recipes – once you’ve done it once, it’s really easy and fast to make! You only have a really short time in the oven, which is cool and you don’t need any butter!
Perfect also to enjoy with raspberries…give it a go! We did ⅓ raspberries and ⅔ strawberries this time!
See how to prepare here:
Mom’s Family Recipe
200g strawberries (or raspberries or a mix of both) and save a few for garnish
8 egg yolks
4 egg whites
20g corn starch
2 tablespoons sugar
Pre-heat the oven to 240°C top and bottom heat.
Line a baking tray with parchment paper.
Wash the strawberries (and/or raspberries), carefully pat them dry and puree them. Set aside.
In a mixing bowl combine the egg yolks with half the sugar until fluffy.
Whisk the egg whites for approx. 1 minute, then add the other half of the sugar in bit by bit, until they form stiff peaks.
Now carefully fold the egg whites under the egg yolk mixture. Sieve the flour and corn starch over the mixture and carefully mix (don’t let the egg whites collapse).
Now pour the batter onto the lined baking tray and spread evenly. Place in the oven for 5 minutes.
In the meantime wet 2 old kitchen towels (use clean ones, but not your favorites ones!) with water and lay one of them on the kitchen counter. Spread the 2 tablespoons of sugar on top evenly.
Remove the cake from the oven and turn the cake onto the wet towel.
Put the second towel on top of the parchment paper and remove the parchment paper a few minutes later and place the wet towel on top of the cake again. This needs to be done, so you can roll the cake later, without it breaking!
While the cake cools off, prepare the whipping cream, adding the sugar and the strawberries. Spread the strawberry cream onto the whole cake bottom and use the towel for help and roll up the cake.
Decorate the roll with a few strawberries (and/or raspberries) – just keep a little of the cream to ‘stick’ them on top.
Generally you could also sprinkle the roll with icing sugar if you like.