Prepare: Cover back of baking sheet with parchment paper, preheat oven to 230 degrees.
Sponge: Beat egg whites and salt with the whisks of a hand mixer until stiff. Add the sugar, continue beating briefly until the mixture is glossy. Whisk in egg yolks and lemon zest briefly. Sift in the flour and whisk until blended. Spread the mixture evenly on the parchment paper to a rectangular shape about 1 1/2 mm thick.
Bake: 3-4 min. in the middle of the heated oven. Turn sponge cake out onto parchment paper, spread over top parchment paper with a dripping wet rag, pull paper away. Immediately cover with inverted tray, cool (the sponge will stay wet and malleable this way).
Filling: crush one third of the strawberries, cut the rest into cubes. Mix sugar, ricotta, lemon zest and juice, stir with the strawberry puree (stir only briefly, otherwise the filling will be too liquid). Fold in whipped cream and strawberry cubes exactly. Cover and place in freezer for about 20 min, then stir.
Roulades: Cut sponge in half lengthwise, spread filling evenly except for an edge about 1/2 cm wide, roll up, wrap tightly in plastic wrap, refrigerate for at least 2 hours Elderflower foam: Stir all ingredients up to and including egg yolks in a frying pan. Bring to the boil, stirring continuously with a whisk, remove from the heat, heat briefly until the mixture boils.
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