Preheat oven to 200°C/400°F . Separate egg yolks and whites. In a stand mixer, beat eggs whites until foamy. Add part of the sugar until stiff peaks form.

oven, stand mixer or hand mixer with beaters

4 egg whites / 66 g sugar

In a clean bowl, beat together egg yolks, sugar, vanilla sugar, and water.

4 egg yolks / 134 g sugar / 2 tbsp vanilla sugar / 4 tbsp water

Sift flour, starch, and baking powder into egg yolk mixture.

sieve

80 g flour / 80 g starch / 1 tsp baking powder

Add egg white mixture to egg yolk mixture and whisk carefully until just incorporated.

whisk

Pour batter onto a parchment-lined baking sheet, smooth out, place in preheated oven, and bake at 200°C/400°F for approx. 8 – 10 min. until golden. Remove from oven and set aside.

baking sheet, oven, parchment paper

Sprinkle a bit of sugar on a clean, slightly damp kitchen towel. Place cake on top, remove parchment paper and roll up.

kitchen towel

Cut strawberries into slices. In a stand mixer, beat together cream and powdered sugar until doubled in volume and thick.

stand mixer or hand mixer with beaters

500 g strawberries / 500 ml cream / 30 g confectioner’s sugar

Make sure your cake has cooled down before you start this step. Spread approx. two-thirds of cream filling on top cake, followed by an even layer of strawberries. Then, roll cake forward using towel.

Place cake on serving plate. Ice cake with remainder of cream filling. Decorate with sliced strawberries. Refrigerate for approx. 30 – 40 min. Enjoy!