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1
Line the shallow container with kitchen parchment paper.
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2
Preheat the oven to 180C.
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3
Add half of the sugar to the egg yolk and whisk until it becomes white and thickened.
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4
Add vanilla extract, vegetable oil and continue mixing.
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5
Whip up the egg white into meringue.
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6
Add the rest of the sugar in about 3 portions and whip up a stiff meringue.
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7
Sift the baking powder and cake flour to the egg yolk mixture and mix well.
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8
Add 1/3 of the meringue to the egg yolk mixture and mix well.
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9
Add half more of the meringue to the mixture and mix.
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10
Then add the mixture to the bowl of meringue and mix gently to maintain the airy texture.
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11
Pour the dough into the shallow container and even out the surface.
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12
Bake in a 180C oven for 10 minutes.
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13
Place it on a grill to chill when it is baked.
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14
Cover the chiffon cake with cellophane wrap.
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15
Place a little bit strong (thick) paper on the bottom and then place a kitchen parchment paper on the paper.
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16
Then place the chiffon cake on top.
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17
When the chiffon cake has cooled down, make 4 slight cuts at the end where you will start rolling.
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18
(This will make it easier to roll.)
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19
Cut the other end diagonally.
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20
(This will make it look nicer.)
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21
Add sugar to the heavy cream and whip up until soft peaks form.
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22
Keep about 1/3 of the whipped cream in a pastry bag for decoration.
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23
Line the strawberries and put some cream on the strawberries in middle.
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24
Roll it up and stick the end with a tape.
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25
Chill in the refrigerator for about 1 hour.
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26
Cut both sides.
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27
Squeeze some whipped cream on and place some strawberries.
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28
Decorate with dragees and powdered sugar.
