Prepare the sponge cake. Beat the yolks with the sugar until light color, add the vanilla sugar. While continuing to whisk, add 3 tbsp of hot water. Continue to beat until white foam. Flour to connect with starch and salt, sift. In a separate bowl, beat egg whites until stable peaks. Whites gently pour in the yolks, add the sifted flour with the starch and stirring with a spatula from the bottom up to bring the mass to a homogeneous condition.

Baking tray 42 x 29 cm cover the baking paper. Pour the batter into the baking pan and distribute evenly across the surface.. Put the cake in a preheated 180* C (350* F) oven for about 12 minutes. Follow the cake as the edges will Pozolotina, the cake is ready.

The finished cake to turn on the paper and carefully remove the top layer of the paper on which it was baked. Cover it with a slightly damp towel, flip towel down and collapse. Leave like this until cool.

Whisk cream to dense condition, while continuing to whisk, add marshmallow cream and food dye (the dye is not necessary, I just wanted something pink).

Strawberries wash and dry, cut the tails off and butt.

To expand the cooled cake, spread with cream the whole cake with the edges over each other to put the strawberries.

Roll up the cake into a roll, wrap in foil or plastic wrap and refrigerate for a few hours, preferably overnight.

Decorate as desired and opportunities.