Thaw strawberries as indicated. Line a baking sheet with paper beard. Heat oven to 240-250 degrees. Whisk the egg yolks with half the sugar until you obtain a "frothy mix. Assemble the whites with the rest of the sugar and add them from the bottom up to the yolk mixture.
Sift over the flour with the starch and cocoa and mix. Divide the mass of sponge on the paper beard and Cook 5 minutes to half-height. Dump the layer of cake on a cloth sprinkled with sugar, Cover with a damp cloth and let it cool. Remove the paper beard.
Minimize strawberries puree. Assemble the cream with the sugar and mix half of it with the mashed strawberries. Coat with white cream one longitudinal half of the cake and the other with Strawberry cream.
Roll the cake and sprinkle with the sieved cocoa.
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