Get fancy with a stunning strawberry and cream roll cake gorgeously detailed with a lattice pattern design.
3 eggs, separated
5 tablespoons granulated sugar, divided
2 tablespoons water
1 tablespoon oil
1/2 cup flour
Red food coloring
1/2 cup heavy cream
1 1/4 tablespoons sugar
Preheat oven to 350 degrees. Prepare a large cookie sheet with parchment paper.
For the roll cake batter: In a medium bowl, add egg yolks, 1 1/2 tablespoons sugar, water and oil, mixing well after each addition. Sift the flour into the bowl and mix until combined.
In a separate bowl, beat the egg whites. Add remaining sugar gradually, stirring after each addition until reaches stiff peaks.
Add a ladleful of meringue into the egg yolk batter and mix well using a whipper, then switch to a spatula and add the remaining meringue in two portions, mixing gently.
Place a ladleful of batter into a small bowl. Add red food dye into the remaining batter.
Put the plain batter into a pastry bag, and draw lace patterns on the parchment paper. Bake for 1 minute, then remove from oven and pour the pink batter on top. Bake for 12 minutes, then let cool.
For the whipped cream: Beat heavy cream and sugar together until soft peaks form.
Add a layer of whipped cream over the cooled cake, then place strawberries in a line across the bottom. Roll cake up from the front to the back. Place in refrigerator to cool for at least 3 hours.
Slice and serve.