1. Prepare the oven
   Preheat oven to 200°C top/bottom heat and line a baking tray with baking paper.
2. Separate eggs and beat egg whites
   Separate the eggs. Beat the egg whites and a pinch of salt with a hand mixer until stiff peaks form. Slowly add the gram of sugar and continue beating until dissolved.
3. Stir in egg yolk
   Now slowly stir in the egg yolk.
4. Incorporate flour mixture
   Mix KOMEKO KUCHENGLÜCK and baking powder, sift and carefully fold into the mixture.
5. Baking a sponge cake
   Spread the dough onto the prepared baking tray and bake in the preheated oven for about 8 minutes until golden brown.
6. Turn out the sponge cake
   Sprinkle a tea towel with the tablespoons of sugar, remove the baking tray from the oven and carefully loosen the edge of the dough with a knife, then turn it out onto the towel.
7. Remove baking paper
   Moisten the baking paper with a little cold water and carefully peel it off.
8. Roll out the sponge cake and let it cool
   Carefully roll up the dough using the tea towel and let it cool.
9. Preparing strawberries
   Wash and dice the strawberries and soak the gelatin in cold water.
10. Mix the quark cream
    Mix the quark, double cream, vanilla sugar, sugar, lemon zest and juice.
11. Dissolve gelatin
    Squeeze out the gelatine and dissolve it in a saucepan over medium heat.
12. Add gelatin
    First stir 2-3 tablespoons of the quark mixture into the gelatine and then stir everything into the quark mixture.
13. Fold in strawberries
    Fold the diced strawberries into the mixture and chill until the mixture has set.
14. Open sponge cake plate
    Carefully open the rolled-up sponge cake.
15. Filling and rolling
    Spread the strawberry jam on the sponge cake and then spread the strawberry curd evenly, leaving a 2 cm border free.
16. 17. Cold spots
    Roll up the sponge cake using the tea towel and chill for at least 4 hours.

Our tip: You can also use this recipe for a sponge cake!