Strawberry & Cream Swiss Roll

For the sponge cake:
Beat 70 grams sugar, egg yolks and water in a bowl for about 5 minutes, until mixture is thick and frothy.

Whisk egg whites with salt until stiff. Add remaining 2 tablespoons sugar and continue beating until egg whites are shiny.

Carefully fold beaten egg whites and flour into egg yolk mixture. Spread the sponge mix (about 1 cm thick) onto parchment-paper-lined rectangular baking tray.

Bake for approximately 6 minutes in the middle of a preheated 220ºC (425ºF) oven.

Flip sponge with the paper on a fresh parchment paper, coat top parchment paper with a wet cloth, pull away the top parchment paper carefully. Cover sponge immediately with the inverted baking tray and let cool down completely.

For the filling:
Using a hand blender, mix 50 grams strawberries with vanilla sugar. Strain through a very fine sieve.

Whip the cream with strawberry puree until stiff. Fold in the rest of the strawberries.

Spread the strawberry cream over the sponge, leaving a 2 cm margin free around the sponge. Starting from the narrow side, roll up the sponge into a tight roll.

Refrigerate Swiss Roll for about 30 minutes. Cut off both ends, sprinkle with icing sugar, and serve.