Strawberry cake roll delight (Printable Version)

Light sponge roll filled with fluffy strawberry cream and topped with a piped design.

# Ingredients Required:

→ Cake Batter

01 - 2 tablespoons unsalted butter, softened
02 - 2 1/2 tablespoons granulated sugar
03 - 1/3 cup (approximately 43 g) cake flour, sifted
04 - 1 large egg white
05 - 3 large eggs, separated
06 - 6 tablespoons granulated sugar, divided
07 - 1 tablespoon vegetable oil
08 - 1 1/2 tablespoons whole milk
09 - 1/2 teaspoon almond extract
10 - 1/2 teaspoon kosher salt
11 - 2/3 cup (approximately 85 g) cake flour, sifted
12 - Food coloring, as needed

→ Filling

13 - 1 cup (240 ml) heavy whipping cream
14 - 1/4 teaspoon unflavored powdered gelatin
15 - 1/2 ounce freeze-dried strawberries
16 - 3 tablespoons granulated sugar
17 - 1 tablespoon powdered sugar

# Guide to Cooking:

01 - Preheat oven to 175°C. Grease and line a 38x25 cm jelly roll pan with parchment paper.
02 - Cream softened butter with 2 1/2 tablespoons sugar until smooth. Incorporate 1/3 cup sifted cake flour, then add the egg white mixing until uniform. Divide paste into separate bowls and tint with desired food coloring.
03 - Transfer colored pastes to piping bags and pipe desired pattern onto prepared parchment. Freeze the design while preparing the batter.
04 - In a mixing bowl, whisk egg yolks with 1/4 cup granulated sugar until light and sugar is dissolved. Gradually drizzle in vegetable oil while whisking. Add milk, almond extract, salt, and optional food coloring; mix until combined.
05 - Sift 2/3 cup cake flour over the egg yolk mixture and gently fold until fully integrated.
06 - Beat egg whites until frothy. Add remaining 2 tablespoons sugar and continue beating to medium-stiff peaks.
07 - Fold one-third of the whipped egg whites into the batter to lighten it, then gently fold in the remaining whites until just incorporated.
08 - Pour the batter evenly over the frozen design in the pan. Tap the pan gently to release air bubbles and level the surface.
09 - Bake in the preheated oven for approximately 10 minutes until the surface springs back lightly and edges are barely browned.
10 - Invert the warm sponge onto parchment paper, carefully peel off the backing, dust with powdered sugar, and cover with a clean tea towel. Flip the cake so the design faces down.
11 - Roll the sponge gently in the towel and allow it to cool completely for 1 hour to prevent cracking.
12 - Soften gelatin in cold water, microwave briefly until fully dissolved, then set aside to cool slightly.
13 - Pulse freeze-dried strawberries with 3 tablespoons sugar in a food processor until finely ground.
14 - Beat heavy cream until frothy. Add powdered sugar and continue beating until soft peaks form. Incorporate a spoonful of whipped cream into the gelatin mixture, then fold this back into the cream.
15 - Fold the powdered strawberry sugar mixture into the cream, beating until medium-stiff peaks are achieved.
16 - Unroll the cooled sponge, remove the towel, and spread the strawberry cream evenly, leaving a 1.3 cm border at one edge. Roll the cake gently but firmly.
17 - Wrap the rolled cake tightly in plastic wrap and refrigerate for a minimum of 2 hours or overnight to set.
18 - Using a serrated knife, cut the chilled cake into 10 to 12 even slices for serving.

# Extra Suggestions:

01 - Using a design template can facilitate intricate patterns on the cake surface.
02 - Rolling the sponge while warm helps prevent cracking.
03 - Chilling the assembled cake roll allows the filling to stabilize properly.

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