Vanilla Roulade with Whipped Cream and Strawberries Draft

How I make it

1. Put the chopped strawberries in a bowl and sprinkle with the sugar. Stir and set aside.

2. Preheat the oven to 350°F (180°C).

3. In a mixer bowl, whip the cream with the sugar to stiff peaks. Refrigerate.

4. In a mixer bowl, beat the eggs with the powdered sugar for about 2 minutes.

5. Gradually drizzle in the water, vanilla extract and vanilla sugar. Keep beating for 3 more minutes, until puffed and airy.

6. Gradually add the flour until there are no lumps. Turn off the mixer and check with a spatula that no lumps remain.

7. Line a baking sheet with parchment paper and spread the batter evenly over it. Bake for 15 minutes.

8. Take it out of the oven and turn it over onto a fresh sheet of parchment sprinkled with a little sugar. Peel off the old paper.

9. Roll it up with a clean towel into a roulade and let it cool.

10. Once cool, unroll it and spread with the whipped cream, then a layer of strawberries.

11. Roll it back up as tightly as you can. Put the roulade in the freezer for 30 minutes.

12. Take it out and decorate with whipped cream and strawberries.