Strawberry Sponge Roll

Preheat the oven to 150°C (fan) and line a baking sheet with parchment paper.

Separate the eggs. Beat the egg whites with 5 tbsp hot water until stiff, gradually adding 180 g sugar and continuing to beat until the sugar has dissolved.

Briefly beat the egg yolks into the meringue.

Mix the flour, baking powder and cocoa powder and gently fold them in.

Spread the batter evenly over the sheet and smooth the surface.

Bake the sponge for 12–15 minutes until just cooked through.

Sprinkle a clean tea towel with sugar. Turn the hot sponge out onto it, carefully peel off the parchment and roll the sponge up tightly.

Let the rolled sponge cool completely on a wire rack.

Soak the gelatin sheets in cold water. Wash, hull and dice 400 g strawberries.

Puree the remaining strawberries with lemon juice.

Squeeze out the gelatin and dissolve it with a little strawberry purée over low heat. Then stir it into the remaining strawberry purée.

Stir the sugar and natural yogurt into the strawberry purée and chill the mixture until it begins to set.

Whip the cream until stiff. As soon as the strawberry cream starts to gel, gently fold in the whipped cream and diced strawberries.

Carefully unroll the sponge, spread the filling evenly over it and roll the sponge up tightly again.

Chill the strawberry sponge roll for at least 4 hours, then decorate as desired and serve.