草莓瑞士蛋糕卷Strawberry Swiss roll

将烤箱预热至200度。分离蛋黄和蛋白。在立式搅拌机中打发蛋白。加入部分糖，搅打至形成硬性发泡。Preheat oven to 200°C/400°F . Separate egg yolks and whites. In a stand mixer, beat eggs whites until foamy. Add part of the sugar until stiff peaks form.

在一个干净的碗中搅拌蛋黄、糖、香草糖和水。In a clean bowl, beat together egg yolks, sugar, vanilla sugar, and water.

面粉、淀粉和泡打粉过筛，加入蛋黄混合物中。Sift flour, starch, and baking powder into egg yolk mixture.

将蛋白混合物倒入蛋黄混合物中，用搅拌器小心搅拌至完全混合。Add egg white mixture to egg yolk mixture and whisk carefully until just incorporated.

将上一步制好的面糊倒在铺好烘焙纸的烤盘上，抹匀表面后放到预热好的烤箱中，以200度烘焙8-10分钟，至面糊呈金黄色。从烤箱中取出，置于一旁备用。Pour batter onto a parchment-lined baking sheet, smooth out, place in preheated oven, and bake at 200°C/400°F for approx. 8 – 10 min. until golden. Remove from oven and set aside.

在一条干净微湿的厨房用毛巾上撒上一些糖，将蛋糕置于其上。取下烘焙纸后将蛋糕卷起来。Sprinkle a bit of sugar on a clean, slightly damp kitchen towel. Place cake on top, remove parchment paper and roll up.

草莓切片。在立式搅拌机中搅拌奶油和糖粉，直至混合物体积增大且质地变厚。Cut strawberries into slices. In a stand mixer, beat together cream and powdered sugar until doubled in volume and thick.

这一步需在蛋糕完全冷却后再进行。将三分之二的奶油涂到蛋糕上，接着均匀地放上一层草莓。然后，用毛巾将蛋糕卷起。Make sure your cake has cooled down before you start this step. Spread approx. two-thirds of cream filling on top cake, followed by an even layer of strawberries. Then, roll cake forward using towel.

将蛋糕放到盘中，涂上剩余的奶油，饰以草莓片。放到冰箱中冷却30-40分钟即可享用！Place cake on serving plate. Ice cake with remainder of cream filling. Decorate with sliced strawberries. Refrigerate for approx. 30 – 40 min. Enjoy!