Strawberry sponge-cake roll

Making sponge cake. Beat egg yolks with sugar until light, add vanilla sugar. Add 3 tablespoon of hot water. Continue beating until white foam forms. Combine flour with starch and salt and sift. In a separate bowl, whisk egg whites until stiff. Carefully add egg whites to egg yolks, add sifted flour with starch and stir with a spatula from bottom to top to bring the mass to homogeneous shape.

Line a 42x29 cm baking tray with baking paper. Pour the batter onto the tray and spread out evenly over the entire surface. Put the baking tray in a preheated oven at 180° C (350° F) for about 12 minutes. Watch the crust, as soon as the edges are gilded, the crust is ready.

Turn the cake upside down on the paper and gently peel off the top layer of paper on which it was baked. Cover the top with a slightly damp towel, turn it upside down, and roll it up. Leave it like this until it's completely cooled.

Whip the cream until stiff, continuing to whip, add the marshmallow cream and food coloring (the coloring is not necessary, I just wanted something pink).

Wash and dry the strawberries, cut off the tails and bottoms.

Unwrap the cooled sponge cake, spread cream all over the cake and put the strawberries in a row on the edge.

Roll up the cake, wrap in foil or cling film and leave in the fridge for a few hours, preferably overnight.

Decorate to your liking and abilities.