- Sponge cake:

Beat the sugar, egg yolks and water in a bowl for about 5 minutes, until the mixture is thick & frothy.

Whisk the egg whites with the salt until stiff. Add 2 tbsp sugar, continue beating until the egg whites are shiny.

Carefully fold in the beaten egg whites and the flour.

Spread the sponge mix (about 1 cm thick) onto parchment paper lined rectangular baking tray.

Bake for approx. 6 mins in the middle of a preheated 220 degree oven.

Flip sponge with the paper on a fresh parchment paper, coat top parchment paper with a wet cloth, pull away the top parchment paper carefully. Cover sponge immediately with the inverted baking tray and let cool down completely.

- Filling:

Using a hand blender mix 50g strawberries with the vanilla sugar, strain through a very fine sieve.

Whip the cream with the strawberry puree until stiff . Fold under the rest of the strawberries.

Spread the strawberry cream over the sponge, leaving a 2 cm margin free around the sponge.

Starting from the narrow side - roll up the sponge into a tight roll.

Refrigerate Swiss Roll for about 30 minutes.

Cut off both ends, sprinkle swiss roll with icing sugar and serve.