German Strawberry-Cream Roll.
3 large eggs, separated
1/2 cup sugar
3/4 cup all purpose flour
3 tbsp. corn starch
1 tsp. baking powder
1 cup whipping cream
1/2 cup icing sugar, sifted (see hints below)
1 1/2 cups prepared fruit
Line a rimmed cookie sheet (15″ X 10″) with parchment paper.
Preheat oven to 400° F.
In a small bowl, mix together flour, corn starch, and baking powder.
Whip egg whites with 3 tbsp. water until stiff. Slowly whip in 1/2 cup sugar. Stir in egg yolks. Fold in flour mixture.
Spread batter on paper-lined cookie sheet.
Bake 8 – 10 minutes until wooden pick inserted in centre comes out clean.
Place sheet of waxed paper over damp cloth towel. Sprinkle with a bit of sugar.
Turn out cake onto waxed paper and peel off lining paper. Trim cake edges if needed.
Roll up (lengthwise) cake and waxed paper together. Set aside to cool.
Beat whipping cream and icing sugar until stiff.
Mix fruit with whipped cream.
Unroll cooled cake. (Brush with jam if desired – see note above).
Spread with fruit/cream mixture. Roll up, using waxed paper to lift cake.
Sprinkle with additional icing sugar.