Separate eggs. Beat the egg whites, 6 tbsp. cold water, 1 packet of vanilla sugar, salt and 150 g sugar with the whisk of the hand mixer until the sugar has dissolved and the mixture is shiny white
Stir in the egg yolks. Mix baking powder, flour and starch, sieve into 3 portions on the egg mass and fold in portions. Pour onto a baking tray lined with baking paper (approx. 32 x 39 cm) and smooth down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-12 minutes.
In the meantime, sprinkle a damp tea towel (really well expressed, otherwise the dough will stick to it) evenly with 3 tablespoons of sugar. Remove the sponge cake from the oven, carefully turn it over onto the tea towel, carefully peel off the baking paper. Let it cool down
Whip 500 g cream with the whisk of the hand mixer until stiff, while pouring in 2 sachets of vanilla sugar. Spread the sponge evenly with 500 g cranberries. Add the whipped cream and smooth it down
Cut the sponge cake into 5 longitudinal strips (each just under 6.5 cm wide). Roll up the first strip and place it on a cake plate with the cut edge facing down. Wrap the remaining strips in a spiral. Whip 250 g cream until stiff, while trickling in 1 sachet of vanilla sugar. Spread the cream loosely on the surface of the cake using the back of a spoon. Carefully dust the edge with icing sugar. Spread 2 tbsp. cranberries as small blobs on the cake
Waiting time approx. 1 hour