Wholemeal Sponge Cake Roll with Strawberry Cream

Try this delicious cake recipe:

For the dough, cream the yolks with the honey for a good 10 minutes, add the oil and mix in the kirsch. Stir in the flour and let the dough rise for a quarter of an hour. Then whip the egg whites until stiff and fold into the dough.

Cover a baking tray with paper, grease it well and brush the dough. Bake on the middle shelf at 200 °C for 7 to 10 minutes (gas mark 4, 10 to 15 minutes).

After baking, turn out on the spot onto a sugar-covered plate and remove the paper. Roll up the dough plate with the dish and let it cool down.

For the filling, whip the cream until stiff, sweeten with honey and fold in the chopped strawberries.

After cooling, roll up the dough again, spread the filling on it and roll it up again.

Sprinkle with powdered sugar to taste.

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