German Strawberry Roll

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. (5 minutes)

In a large bowl, combine the egg yolks, 1/2 cup granulated sugar, and 2 teaspoons vanilla sugar. Beat with an electric mixer until the mixture is pale and foamy. (5 minutes)

In a separate clean, dry glass or metal bowl, beat the egg whites until foamy. Gradually add the powdered sugar, continuing to beat until stiff, glossy peaks form. (7 minutes)

Sift the flour and baking powder over the stiff egg whites. Gently fold the egg whites into the egg yolk mixture, being careful not to deflate the whites. Mix until just combined. (5 minutes)

Spread the batter evenly onto the prepared baking sheet. (2 minutes)

Bake in the preheated oven until the sponge cake is set and lightly golden brown, about 12 to 16 minutes. (14 minutes)

Lay a clean dish towel on a flat work surface and sprinkle it evenly with 2 teaspoons of granulated sugar. Once the cake is done, immediately invert the sponge cake onto the sugared dish towel and carefully peel off the parchment paper. (3 minutes)

Starting from one end, gently roll up the cake with the dish towel. Allow the rolled cake to cool completely on a wire rack, about 1 hour. (60 minutes)

While the cake is cooling, prepare the strawberry cream filling. In a chilled glass or metal bowl, beat 3/4 cup of heavy whipping cream with an electric mixer until frothy. Gradually add 1 teaspoon of vanilla sugar, continuing to beat until stiff peaks form. Gently fold in the finely chopped strawberries with a spatula. (10 minutes)

Once the cake is completely cool, carefully unroll it. Spread the strawberry cream filling evenly over the cake, leaving a small border at the edges. (5 minutes)

Carefully roll the cake back up, without the towel, placing the seam down onto a cake platter. Cover the roll with plastic wrap and chill in the refrigerator for at least 1 hour to allow the flavors to meld and the cream to set. (60 minutes)

Before serving, prepare the topping. In a chilled glass or metal bowl, beat 1/2 cup of heavy whipping cream with an electric mixer until frothy. Gradually add 1 teaspoon of vanilla sugar (or more to taste), continuing to beat until stiff peaks form. (7 minutes)

Spread the whipped cream evenly over the strawberry roll and garnish with fresh strawberry halves. Slice and serve immediately. (5 minutes)