Strawberry cream roll

Every time I go to Austria, there is a little cafe in Grobming where I start my holiday. I drop by to grab a cup of coffee and a slice of their strawberry cream roll (Swiss roll). Fresh, intensely strawberry flavored, and so light and creamy at the same time. This recipe was a rather good reproduction of my favorite. I was motivated to generate one, as I have not been able to travel in quite a while due to Covid.

Ingredients

for the sponge:

10 eggs

80g flour

40g starch

20g baking powder

67g sugar

pinch of salt

splash of vanilla

filling:

16 oz strawberries

1 tbsp lemon juice

0.5 cup sugar

1/3 cup cold water

14g gelatin

2 cups heavy cream

Preparation

Blend the hulled strawberries with the sugar and lemon juice. Add the gelatin to the cold water. Bloom then microwave until just dissolved. Pour into strawberry mixture.

Whip the heavy cream until stiff and fold strawberry mixture into it. Set aside in the fridge.

Preheat oven to 380F. Separate egg whites and yolks. Beat the egg yolks with the sugar until smooth and fluffy.

Whip in the flour, starch, baking powder, salt, and vanilla.

Whip the egg whites until stiff peaks form. Fold into the egg yolk mixture. Spread out onto a parchment-lined half-sheet pan. Bake until just set and sides are very lightly golden. About 12-15 minutes. Remove from oven.

Allow to cool for a few minutes, the cut in half across the long side, and fill each side with strawberry filling. Roll up, cover in plastic foil, and refrigerate for a minimum of 3 hours. Serve!