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Preparation:
Preheat oven to 180°C (top/bottom heat).
Line a baking sheet with parchment paper.
Beat the eggs, sugar, vanilla sugar, and salt with a hand mixer until light and creamy (about 5–8 minutes).
Combine the flour, cornstarch, and baking powder, sift, and gently fold in.
Spread the dough onto a baking sheet and bake for about 10–12 minutes.
Immediately after baking, turn it out onto a sugar-dusted kitchen towel and peel off the parchment paper.
Immediately roll up loosely from the long side and let cool.
Whip the cream. Mix the mascarpone or cream cheese with the powdered sugar until smooth and fold in the whipped cream.
Carefully unroll the sponge cake. Optionally, spread with strawberry jam, then top with the whipped cream and the chopped or pureed strawberries.
Roll up again, spread with the remaining cream if desired, and decorate with fresh strawberries.
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