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I used a 30cm x 22cm (outside dimensions) sheet cake pan.
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You can also use a 26cm x 26cm pan.
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If the pan has a nonstick coating, lightly grease it with butter and refrigerate until you need it.
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If the pan is not non-stick, line it with a sheet of parchment paper.
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Cut 150 g of hulled strawberries into quarters, and put them into a small enamelled pan.
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Sprinkle the strawberries evenly with granulated sugar, mix lightly and leave to macerate for 10 to 15 minutes.
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As time passes, the strawberries will exude moisture as shown here.
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Start simmering over medium heat.
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When it starts to bubble, turn the heat down to low.
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Some foam (scum) will rise to the surface, but you don't need to remove it.
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After simmering the strawberries for about 3 minutes, add the lemon juice.
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Just a small amount, about 1/2 of a small teaspoon, is fine.
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After simmering for about 5 minutes, you should be able to clear the bottom of the pan when you drag a rubber spatula over it as shown here.
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When it reaches this stage it's done.
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15
Transfer the strawberry mixture to a container, and leave to cool.
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Make the batter.
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Put the eggs and sugar in a bowl and beat at high speed with a handheld mixer for 3 minutes, while holding the bowl over a pan of 60C or so hot water.
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After 3 minutes, take the bowl off the hot water, and beat at high speed for 4 minutes while slowly turning the mixer in a circle in the batter.
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The batter will become foamy and light colored.
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This is the batter when it's been beaten to the soft peak stage.
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It will be like soft fluffy marshmallow whip.
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Combine the cake flour and cornstarch, and sift 3 times.
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Add this in 4 batches to the batter, mixing between additions.
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(Use the handheld mixer switched off to mix.)
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When the flours are mixed in, beat on low speed for 30 seconds.
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We are now done with the handheld mixer.
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From here on we'll use a rubber spatula.
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Swirl the milk on the surface of the batter, add half the cooked strawberry puree and mix in quickly, repeatedly scooping the batter up from the bottom.
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When the puree is mixed evenly into the batter as shown in the step 15 photo, the batter will have less volume than before, but it's not a problem so don't worry!
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Pour the batter into the prepared cake pan, and tap the bottom of the pan 2 to 3 times on your work surface to remove any big air bubbles.
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(Don't overdo this!)
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Bake for 12 minutes in a preheated 180C oven.
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If a skewer stuck in the middle comes out clean the sponge is done.
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Don't overbake.
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Take the pan out of the oven, and immediately drop it with a bang on your work surface to push out extra steam.
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Cover tightly with aluminium foil, and flip over the pan with the foil side down onto a cooling rack.
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Take the pan off the sponge.
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The sponge will look like this.
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Cover with a sheet of kitchen parchment paper to prevent the surface from drying out, and leave to cool.
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Make the sheet of kitchen parchment paper large since it will be used later when rolling up the cake.
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While the sponge is cooling, make the cream filling.
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Put the heavy cream in a bowl and whip until creamy.
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Add the condensed milk and the rest of the strawberry puree, and whip the cream until peaks form.
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When the sponge has cooled down completely, flip it over again (the side with the strawberry bits will be on the bottom now) and take off the foil.
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Don't leave the sponge to cool for too long or it may crack.
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Slice about 2 cm of the edge that will be at the end of the roll diagonally.
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Cut the fresh strawberries to be rolled into the cake into quarters.
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Score the sponge in about 2cm intervals.
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The scores should be about 2mm deep.
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If you score the roll it will be easier to roll.
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Spread the cream filling on the sponge as shown, and put on the strawberries.
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Leave 4cm of the edge that will be at the end of the roll (the edge that was cut) clear of cream.
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Roll it up from the near side.
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Wrap up the rolled cake with the end side on the bottom in the kitchen parchment paper, and wrap again in plastic film and leave to rest in the refrigeratorfor 1 hour to finish.
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55
A strawberry filled roll cake.
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It's a sweet and sour cake packed with berries, limited to the strawberry season.
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If you cut the cake with a warmed knife, and wipe the blade clean of the cream filling after each cut, you can slice the cake very neatly.
