Strawberry cake roll
150g of strawberries
2-3 tablespoons of strawberry jam
For the sponge cake
100g of powdered sugar
100g of flour
1/2 tsp of baking powder
For the mascarpone cream
250g of mascarpone
10cl of 30% liquid cream
1 sachet of vanilla sugar
1/ Preheat the oven to 180°C.
Prepare the sponge cake: separate the yolks from the white. In a stainless steel bowl, whiten the yolks with the sugar. Then add the flour and the yeast. Mix. Beat the egg whites until stiff and add them gently to the mixture. Spread the dough on a sponge cake pan and bake for 10 minutes.
2/ Once out of the oven, turn the cookie onto a damp cloth. Wrap the hot cookie around itself, without removing the towel, and wrap it in cling film. Let cool. Meanwhile, hull and dice the strawberries.
3/ Prepare the mascarpone cream: pour the mascarpone and the cold liquid cream into a stainless steel bowl and whip it for a few minutes. The cream should be smooth and slightly whipped. Add the vanilla sugar.
4/ Once the sponge cake has cooled, gently roll it out. Brush it with a layer of strawberry jam. Spread the mascarpone cream on top and sprinkle with small pieces of strawberries.
5/ Roll the filled cookie lengthwise, tightly. Sprinkle with powdered sugar and arrange slices of strawberries on top to decorate.