- 5 eggs, at room temperature
- 140 g sugar
- 140 g flour
- A pinch of salt
- 500 g strawberries
- 300 g rhubarb
- 1 tbsp corn flour
- 200 ml whipping cream
First prepare the strawberry and rhubarb jam. For that cut the rhubarb into pieces (no need to peel) and cook it with some water in a pan over low heat. Stir from time to time. Cook until the rhubarb is soft.
Purée the strawberries with a hand mixer and add them to soft rhubarb. Flavour the jam with sugar. Add the corn flour and cook for 1 minute until the mixture thickens. Allow to cool completely.
To prepare the sponge, whisk the eggs with sugar and salt until light and fluffy. Sift in the flour and fold gently. Spread the batter on a baking tray covered with parchment paper and bake in the oven at 220 °C for 7–8 minutes.
Remove the sponge from the tray and place upside down on a sugar-coated piece of parchment paper. Cover with a damp towel. Allow to cool.
When the jam and the sponge have cooled, whip the cream until stiff peaks form and mix gently with the strawberry and rhubarb jam. Remove the parchment from the sponge and spread the strawberry and rhubarb cream on the sponge. Roll the sponge up, using the parchment, and let it set in a fridge for an hour.