A gorgeous Strawberry Cake Roll with a patterned exterior and a bright strawberry cream filling.

Scale

For Paste:

2 tablespoons / 30 g unsalted butter

2 ½ tablespoons / 30 g granulated sugar

⅓ cup / 40 g cake flour, sifted

1 large / 30 g egg white

food coloring

For Cake:

3 large eggs, separated

6 tablespoons / 75 g granulated sugar, divided

1 tablespoon vegetable oil

1 ½ tablespoons / 23 g whole milk

½ teaspoon almond extract

½ teaspoon kosher salt

⅔ cup / 67 g cake flour, sifted

food coloring

For Filling:

1 cup / 240 g heavy whipping cream

¼ teaspoon powdered gelatin

½ ounce / 14 g freeze-dried strawberries

3 tablespoons / 38 g sugar

1 tablespoon / 8 g powdered sugar

1. Preheat oven to 350°F. Line a jelly roll pan with parchment.

2. Mix paste ingredients until smooth, divide, color, and pipe design. Freeze.

3. Whisk yolks with 1/4 cup sugar. Add oil, milk, almond extract, salt, and color.

4. Fold in flour.

5. Beat egg whites with remaining sugar to medium-stiff peaks. Fold into batter.

6. Pour over frozen design and bake 10 minutes.

7. Invert cake, peel parchment, dust towel with sugar, and roll while warm. Cool.

8. Soften gelatin in water. Grind strawberries with sugar.

9. Whip cream with powdered sugar. Mix gelatin into cream. Add strawberry sugar.

10. Unroll cake, spread filling, reroll, wrap, and chill 2 hours or more.

11. Slice with a serrated knife.

Refrigerate for up to 3 days.