Chocolate Sponge Roll with Strawberry Mousse

Beat the whole eggs with the sugar for 25 minutes at high speed until thick and foamy. Sift the flour and corn starch twice to ensure smoothness. Gently fold the flour into the whipped eggs with a rubber spatula. Spread the batter into a buttered and floured baking sheet. Bake at 325°F for 45-55 minutes.

Let the sponge cool on parchment paper. Lightly brush the surface with a vanilla syrup. Spread a chilled strawberry mousse over the sponge, then carefully roll it. Refrigerate for 2 hours.

Melt dark chocolate and glaze the roll before serving. Slice into 2-inch portions. Serve chilled with fresh strawberries.