Sponge roll on proteins with custard and exotic fruits

Preparing a sponge cake:
1. Preheat the oven to 190C. Cover the baking sheet with parchment. Grease the parchment with vegetable oil and lightly sprinkle with flour.
2. Sift flour with baking powder several times.
3. Beat the whites with the addition of citric acid at high speed with a mixer until soft peaks. Citric acid is needed in order to keep the splendor of whipped proteins. Then add vanilla extract and salt. We continue to beat, adding 2 tablespoons of powdered sugar. Beat until stiff peaks.
4. Add the flour mixture to the whipped whites, and gently mix with a silicone spatula, from bottom to top until smooth. Without fanaticism, otherwise the squirrels will settle.
5. Transfer the dough into a pastry bag or a syringe with a round nozzle and place strips diagonally on the parchment (see photo), then sprinkle with powdered sugar, bake in the oven for 12-15 minutes. Focus on your oven!
5. Remove the biscuit from the oven, and tip it onto a new sheet of parchment, sprinkled with sugar (the parchment will be on top of which the biscuit was baked).
6. Carefully remove the parchment on which the biscuit was baked (it easily departs, you can not wet it with water).
7. Then calmly roll up the roll. Do not make an effort, do not try to wrap the biscuit too tightly. The rolled roll can be fixed with a culinary thread or with tape in two places. Allow the sponge cake in this form to cool slightly at room temperature.

Preparing custard + exotic fruits:
1. Mix starch with sugar (4 tbsp. l.), beat in eggs, grind everything until there are no lumps left.
2. Pour the other 4 tablespoons of sugar into a saucepan with milk, bring to a boil, add vanilla extract.
3. Pour hot milk into it in a thin stream, stirring the mass. After pouring everything back into the saucepan, boil over low heat for a few minutes until thickened (do not bring to a boil). Remove the cream from the heat, put it in a bowl, cover with a film (touching the surface so that a crust does not form) and cool completely.
4. After the cream has cooled down, enter the curd cream cheese into it, mix with a whisk until smooth.
5. Throw the exotic fruits into a colander, collect the syrup, it will be needed to impregnate the biscuit. Cut the fruit into small pieces.

ASSEMBLING THE ROLL:
1) Gently unwrap the slightly cooled sponge cake, remove the parchment and soak it with fruit syrup. Leaving the inner edge of the cake slightly bent, spread the cooled cream over the inner surface of the roll, and put the chopped fruit on top of the cream. Fold it carefully. Place the sponge roll on a serving dish seam down. In this form, put it in the refrigerator for an hour or overnight.
2) Before serving, cut off the edges and sprinkle the top with powdered sugar. And serve to the table.