Sponge roll with strawberry cream

Time

Total preparation time: 1 hr.

For this delicious biscuit roll with a strawberry cream filling, you first need the dough.

For the dough

(A big sheet)

125 g semolina sugar
5 fresh eggs
Some lemon juice
Lemon zest or vanilla to taste
125 g of fine flour, of which may be at will 1/3 - 1/2 of the amount, cornstarch
1 pinch of baking soda
Butter and flour for the sheet

First, the sheet is coated with the butter and then dusted with some flour.
Then the eggs are carefully separated and from the egg whites, with a few drops of lemon juice, is beaten with the mixer, a very firm egg whites. Gradually add the semolina sugar and continue beating. The egg whites must be shiny and firm at the end.
The egg yolks are then whisked together with the flavoring ingredients, the sieved flour, possibly mixed with cornstarch and sieved, lightly and quickly lifted. The dough must be very loose, in the end. Therefore, it is important to do this by hand, with a whisk or a spatula. So never stir in the flour, just fold it in!
Then immediately fill the biscuit dough onto the prepared sheet metal and place it in the preheated oven.
The baking temperature is 200 - 220 degrees and the baking time is about 8 - 10 minutes. The baked dough must feel watertight, but it must not be damp either. A too long baking makes the dough hard and brittle, then it can not be rolled up nicely later.
A damp-hot cloth, well wrung, is spread on the baked dough, the baked roulade on the edge a little loosened and then plunged onto a prepared board and immediately rolled up with the cloth loosely.