Strawberry & Cream Swiss Roll

• FOR THE SPONGE CAKE:
• 70 grams Granulated Sugar, Plus 2 Tablespoons, Divided
• 3 Eggs, Separated
• 1 dash Salt
• 1 Tablespoon Hot Water
• 70 grams All-purpose Flour
• FOR THE FILLING:
• 250 grams Fresh Strawberries, Divided
• 9 grams Vanilla Sugar
• 200 milliliters Double Cream
• Icing Sugar, For Sprinkling

1. For the sponge cake:
2. Beat 70 grams sugar, egg yolks and water in a bowl for about 5 minutes, until mixture is thick and frothy.
3. Whisk egg whites with salt until stiff. Add remaining 2 tablespoons sugar and continue beating until egg whites are shiny.
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.
5. Bake for approximately 6 minutes in the middle of a preheated 220u0b0C (425u0b0F) oven.
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.
7. For the filling:
8. Using a hand blender, mix 50 grams strawberries with vanilla sugar. Strain through a very fine sieve.
9. Whip the cream with strawberry puree until stiff. Fold in the rest of the strawberries.
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.
11. Refrigerate Swiss Roll for about 30 minutes. Cut off both ends, sprinkle with icing sugar, and serve.

sugar, eggs, salt, water, flour, filling, fresh strawberries, vanilla sugar, milliliters, icing sugar

Taken from tastykitchen.com/recipes/desserts/strawberry-cream-swiss-roll/ (may not work)