Ingredients – 6 servings
100g powdered sugar
50g Bonne Maman Strawberry Preserve
30g melted butter
250g fresh strawberries
Pre-heat oven to 210°C
Separate the egg whites and the egg yolks.
Beat together the egg yolks and Bonne Maman Strawberry Preserve. Add flour and cornflour. Add the melted butter.
Whisk the egg whites and incorporate the sugar in three steps into a thick meringue. Softly incorporate the meringue into the egg yolks, preserve and flour mixture.
Layer batter onto a parchment paper to a 1cm thickeness. Bake for 8 to 10 minutes. The cake must remain soft. Take the cake out of the oven, immediately turn it over and set on a tea towel. Remove the parchment paper. Cut the fresh strawberries into nice quarters. Layer the strawberry preserve and chunks over the cake. Roll the cake in the tea towel and gently create a tight roll.
Leave the cake to cool in the refridgerator for 1 hour. Dust icing sugar on the rolled cake.