How to make
For the strawberry jam filling, wash the strawberries and cut them into circles. Add the sugar and one or two spoons of water to them. Put it on the heat and boil the jam until it thickens. Leave it to cool and get started on the sponge cake for the roll.
Beat the eggs in a metal bowl and add the sugar and vanilla. Place the bowl over a suitable pot of water and place it on the stove. Beat in a water bath at a low temperature for 4 minutes (the temperature should not exceed 100°F (40°C)).
Pull the bowl out of the water bath and continue beating for another 6 minutes without heat. You should get a thick fluffy mixture.
Sift the flour into it in parts, by stirring smoothly with a spatula until, it is completely absorbed.
Pour the sponge cake mixture into a large baking pan measuring 12x16″ (30x40 cm), which has been lined with baking paper. Flatten it well into a thin layer and put it in an oven heated to 360°F (180°C).
Bake for 10 minutes.
Spread a clean kitchen towel on the kitchen counter and sprinkle it with about 20 grams of granulated sugar.
Remove the sponge cake from the oven and invert it onto the sugar. Peel off the paper carefully and roll up from the shorter part. Leave it like this for a minimum of 15 minutes.
Once the sweet roll has cooled, unwrap it and spread it generously with the homemade strawberry jam. If you want the filling to be more juicy, you can spread it beforehand with confectionery cream, whipped cream, mascarpone or whatever you have on hand. It's still good even with just jam
After spreading it evenly, roll up the sponge cake roll again. Serve it with thinly sliced fresh strawberries and cream (optional).
Enjoy this strawberry sponge cake roll!
