About the Recipe
A sponge roll, fluffy soft, sugary sweet, with juicy strawberry pieces and crunchy pistachio
Ingredients
Sponge cake:
1c flour
1/3c comflour
1tsp Baking powder
5 eggs
3/4C Sugar
Filling:
2c cream cheese
1/3c sugar
zest of one lime
1c whipped cream
1 sachet of gelantine
1c strawberry cubes
1 handful pistachio slivers
powdered sugar
Preparation
Preheat the oven to 400°F top and bottom heat
Separate the eggs and beat the egg whites until stiff. Slowly add the sugar. Add the egg yolks and mix it briefly. Mix the flour, cornflour and backing powder and add to the mixture, folding in very quickly so that the airiness is not lost
Pour the sponge mixture onto a backing tray lined with baking paper, smooth out as much as possible and bake for 10 minutes
Sprinkle a clean kitchen towel thickly with sugar and turn the baked spong base out onto it so that the backing paper is now on top. Brush it with a pastry brush or damp cloth, the carefully remove it from the sponge base. Roll it up into a roll with the kitchen towel from one of the short sides and set aside to cool for approx. 20 minutes
Prepare the filling in the meantime. Whip the cream until stiff and stir in a sachet of gelantine for about 1 minute. Then mix in the sugar, fold in the diced strawberries and cream
Carefully roll out the cooled base and spread the filling as evenly as possible. Sprinkle the pistachio slivers on top and roll up again. Leave on the seam in the fridge for a day
Before serving, smooth the edges, sprinkle with powdered sugar and decorate if desired