Ingredients:

  • 4 large Eggs
  • 100g Granulated sugar, divided
  • 5ml Pure vanilla extract
  • 65g All purpose flour, sifted
  • 2g Fine sea salt
  • 2g Cream of tartar
  • 240ml Heavy whipping cream, cold
  • 115g Cream cheese, softened
  • 30g Confectioners' sugar
  • 2ml Almond extract
  • 340g Fresh strawberries, finely diced
  • 15g Granulated sugar
  • 1 tsp Lemon zest
  • 20g Confectioners' sugar

Instructions:

  1. Preheat your oven to 350°F and line your jelly roll pan with parchment paper, leaving an inch of overhang.
  2. Beat the 4 egg yolks with 50g of granulated sugar and 5ml vanilla until pale and thick like ribbons.
  3. In a separate clean bowl, whip 4 egg whites with 2g cream of tartar until soft peaks form, then slowly rain in the remaining 50g sugar.
  4. Gently fold the yolk mixture into the whites using a spatula, being careful not to deflate the air you just worked so hard to add.
  5. Sift the 65g flour and 2g salt over the eggs and fold until no white streaks remain.
  6. Spread the batter into the pan and bake for 12 minutes until the top is springy and golden.
  7. While hot, flip the cake onto a towel dusted with 20g confectioners' sugar, peel off the parchment, and roll it up with the towel.
  8. Mix the 340g diced strawberries with 15g sugar and 1 tsp lemon zest; let sit for 10 minutes.
  9. Whip 240ml heavy cream, 115g softened cream cheese, 30g confectioners' sugar, and 2ml almond extract until stiff and velvety.
  10. Unroll the cooled cake, spread the cream, top with strawberries, and roll it back up tightly.