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1
Beat the egg whites to whip up a meringue.
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2
Add the sugar and egg yolks to another bowl and place it over a bowl of hot water.
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3
After the sugar melts, add the sifted cake flour and cornstarch and mix slowly to combine.
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4
Add the meringue from Step 1 to the mixture from Step 2 in 3 batches.
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5
Mix, being careful not to break the bubbles in the batter.
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6
Line a baking sheet with parchment paper and pour in the batter from Step 3.
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7
Drop the pan onto the counter to release air bubbles.
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8
Bake for about 10 minutes in an oven preheated to 180C.
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9
When done baking and while the cake still hot, cover tightly with plastic wrap.
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10
(When it cools, slowly take off the plastic wrap to remove the browned color from the surface.)
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11
Add the strawberries to a food processor and process until it becomes a liquid.
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12
Add the heavy cream and sugar and beat until soft peaks form.
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13
Add the strawberries from Step 6 and beat again.
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14
When the strawberries are mixed in, the strawberry cream is done.
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15
Place the sponge cake on the baking sheet and spread the cream from Step 8 evenly over the cake.
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16
Mound some extra cream on the end of the cake closest to you.
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17
Starting from the edge closest to you, gently roll up the cake.
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18
Wrap in plastic wrap and refrigerate.
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19
Cocoa Roll Cake with Chocolate Cream
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20
Matcha Roll Cake with Adzuki Cream
