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1
For the sponge cake:
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2
Beat 70 grams sugar, egg yolks and water in a bowl for about 5 minutes, until mixture is thick and frothy.
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3
Whisk egg whites with salt until stiff. Add remaining 2 tablespoons sugar and continue beating until egg whites are shiny.
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4
Carefully fold beaten egg whites and flour into egg yolk mixture. Spread the sponge mix (about 1 cm thick) onto parchment-paper-lined rectangular baking tray.
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5
Bake for approximately 6 minutes in the middle of a preheated 220u00b0C (425u00b0F) oven.
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6
Flip sponge with the paper on a fresh parchment paper, coat top parchment paper with a wet cloth, pull away the top parchment paper carefully. Cover sponge immediately with the inverted baking tray and let cool down completely.
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7
For the filling:
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8
Using a hand blender, mix 50 grams strawberries with vanilla sugar. Strain through a very fine sieve.
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9
Whip the cream with strawberry puree until stiff. Fold in the rest of the strawberries.
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10
Spread the strawberry cream over the sponge, leaving a 2 cm margin free around the sponge. Starting from the narrow side, roll up the sponge into a tight roll.
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11
Refrigerate Swiss Roll for about 30 minutes. Cut off both ends, sprinkle with icing sugar, and serve.
