Swiss roll with strawberries and whipped cream

  • 5 eggs
  • tbsp flour
  • 5 tbsp caster sugar (superfine white sugar)
  • 2 dl whipping cream
  • 400 g strawberries
Separate the egg whites from the yolks. Whisk the yolks and sugar until light and fluffy. Sift in the flour. Whisk the egg whites until stiff peaks form and fold gently into the egg yolk and flour mixture. Spread the batter into a baking tin covered with parchment paper. Bake in the oven at 200 °C for about 10 minutes. Check with a wooden skewer to see if it is done. Turn the sponge from the baking tin onto another piece of parchment and carefully peel off the piece of parchment used for baking.
Roll up the sponge along with the parchment paper and let it cool. Roll out the cooled sponge and cover with whipped cream. Dice the strawberries and lay them on the whipped cream. Roll the sponge up again. Use the leftover filling to cover the top of the roll.