Beat the eggs together with the sugar and some real vanilla until foamy.
Mix the flour with the cornstarch and baking powder, sift over the batter and fold in gently. This makes the sponge light and airy.
Bake at 200 °C for about 10-15 minutes until golden brown. Then turn out onto a tea towel sprinkled with a little granulated sugar, roll up carefully and leave to cool.
In the meantime, prepare the filling. Wash the strawberries and cut them into pieces.
Whip the cream until stiff and mix it with the curd cheese, some honey (to taste) and real vanilla.
When the sponge has cooled down, roll it out, spread the cream on it and put the strawberries on top. Roll it up again with the help of the tea towel and arrange with a little powdered sugar.
Preparation Tip:
For the sponge dough: Fold in the flour mixture carefully and preferably with a whisk!
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