Grapefruit Sponge Cake Roll

Separate eggs, whip egg whites until very stiff. Gradually add sugar and vanilla sugar. Fold in egg yolks. Sift flour and cornstarch over egg mixture and gently fold in with a whisk. Line a baking sheet with parchment paper. Spread the sponge mixture evenly on it and bake in a heated oven (electric oven: 200 °C gas oven: level 3) for 12 minutes. Sprinkle the kitchen towel with sugar. Turn out the sponge on it and remove the parchment paper on the spot. Roll up the sponge using the kitchen towel and cool completely. In the meantime, soak gelatin in enough cold water. Rinse the grapefruit under hot water, dry with kitchen roll and grate the peel from one of them. Then squeeze the grapefruit. Separate the eggs. Beat egg yolks with sugar and grapefruit zest until light and creamy. Add grapefruit juice and Amaretto. Squeeze gelatin, melt in hot water bath and fold in. Chill until the grapefruit cream begins to set. Separately, whip egg whites and whipped cream until stiff. Place half of the whipped cream in a piping bag fitted with a nozzle and chill until ready to pipe. Fold the remaining whipped cream with the snow into the cream. Add chopped strawberry pieces. Repeatedly unroll pastry sheet and spread grapefruit cream on top, leaving a 1 cm border on the sides. Repeatedly roll up sponge and refrigerate until

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