Sponge Cake Roulade with Strawberry Cream

For the sponge cake roulade with strawberry cream, separate the eggs and beat the egg whites with the salt until stiff, then gradually add the sugar for the sponge cake batter. Stir in the yolks and trickle flour with cornflour through a sieve onto the mixture and fold in gently with a pastry card. Spread the mixture evenly on a baking tray lined with baking paper. Bake in the oven at 220 degrees (hot air 200 degrees, gas mark 4) for about 10 minutes until golden brown. Cover sponge cake with a cloth after removing. When it is overcooled, turn the tray over and carefully peel off the paper.

For the cream, whip Rama Cremefine well and stir in the jam. Set aside a third of this cream. Add finely chopped strawberries to the remaining cream, saving some for decorating.

Spread the cream with the strawberry pieces evenly on the sponge and fold it into a roulade with the help of the cloth, put it in the fridge for 15 minutes. Then remove the roulade from the cloth and spread with the remaining cream and garnish the sponge cake roulade with the strawberries.

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